Easy Crispy Breakfast Crunchwraps
Looking for a fun and hearty breakfast that’s both filling and easy to make? These Breakfast Crunchwraps with Eggs are a game-changer! Packed with fluffy scrambled eggs, gooey cheese, crispy bacon, and fresh veggies all wrapped in a golden, crunchy tortilla, they’re perfect for busy mornings or weekend brunch. You’ll love how simple they are to prepare and how amazing they taste!
Make quick and tasty Breakfast Crunchwraps with Eggs at home! This easy recipe is perfect for a filling morning meal with melted cheese, crispy tortillas & savory eggs.
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Easy Breakfast Crunchwraps with Eggs Recipe – Quick & Delicious Morning Meal
Easy Crispy Breakfast Crunchwraps - Ingredients
How to Make Easy Breakfast Crunchwraps with Eggs Recipe – Quick & Delicious Morning Meal
Easy Crispy Breakfast Crunchwraps - Final Result
Easy Breakfast Crunchwraps with Eggs Recipe – Quick & Delicious Morning Meal
Make quick and tasty Breakfast Crunchwraps with Eggs at home! This easy recipe is perfect for a filling morning meal with melted cheese, crispy tortillas & savory eggs.
Ingredients
Main Ingredients
- 4 large flour tortillas (10-inch size)
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, chopped (or sausage crumbles)
- 1/2 cup diced bell peppers (red or green)
- 1/4 cup diced onions
- 1 tablespoon butter or oil (for cooking)
- Salt and black pepper, to taste
- 1/4 cup salsa or pico de gallo
- 1/4 cup sour cream (optional)
Optional Toppings
- Fresh chopped cilantro
- Avocado slices or guacamole
- Hot sauce
Instructions
- Prepare the Egg Filling: In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat butter or oil in a non-stick skillet over medium heat. Add diced onions and bell peppers, sauté 2-3 minutes until tender. Pour in egg mixture and scramble gently until cooked but still moist. Remove from heat and stir in chopped bacon.
- Assemble the Crunchwraps: Lay one tortilla flat on a clean surface. Spread about 2 tablespoons of salsa evenly in the center. Add a generous scoop of the scrambled egg mixture. Sprinkle 1/4 cup shredded cheese over the eggs. Fold the edges of the tortilla up and over the filling, pleating as needed to form a sealed wrap.
- Cook the Crunchwraps: Heat a large skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Place the folded crunchwrap seam side down on the skillet. Cook 3-4 minutes until golden brown and crispy. Carefully flip and cook the other side until golden and the cheese has melted, about 3 minutes more.
- Serve: Remove from heat and let rest 1 minute. Serve warm with sour cream, avocado slices, extra salsa, and hot sauce if desired.
Nutrition Information
Recipe Notes & Tips
- Pro Tip: Use a spatula to gently press the crunchwrap while cooking to get extra crispiness without breaking the wrap.
- Substitution: Swap bacon for sausage or turkey bacon for a different protein option.
- Storage: Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 2 days. Reheat in a skillet or air fryer for best crispness.