Ingredients
Hash Browns
- 1 TBSP Extra-virgin olive oil plus more for cooking the crunchwrap
- 2 cups Potatoes peeled and shredded with a box grated
- 1/2 TBSP Taco seasoning
- Salt
Crunchwrap
- 4 oz Ground sausage
- 4 Eggs beaten
- 2 xlarge Flour tortillas
- 4 oz Mexican cheese blend shredded
- 2 Tostada
- 2 Soft taco shells
- Hot sauce optional
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prep the ingredients per the instructions above.
- Hashbrowns: Heat the oil over medium heat in a large, wide skillet. Add hashbrown potatoes in a thin layer, dust them with taco seasoning, and press them gently with a spatula. Cook until golden brown and crispy on one side then flip over and repeat on the other side. Remove with a spatula and transfer to a paper towel-lined plate. Season with salt.
- Sausage and Eggs: Heat a large nonstick skillet on medium heat. Brown the sausage well while breaking it up into smaller pieces until it is no longer pink. When the sausage is cooked, place it on the tortilla. Then add the eggs to the skillet and gently stir around with a spatula until just barely set. Then remove from the heat.
- Crunchwrap: Layer the tortilla with sausage, eggs, half of the cheese, tostada, hash browns, remaining cheese, and soft taco shell over the top. Fold the edges of the tortilla inwards, one section at a time. (It will kind of make a star shape).
- Lightly oil a nonstick skillet. Place the crunch wrap seem side down into the pan. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown.
- Cut and serve with hot sauce, and juice.
Nutrition
Calories: 806kcal | Carbohydrates: 45g | Protein: 36g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 422mg | Sodium: 1041mg | Potassium: 833mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1406IU | Vitamin C: 114mg | Calcium: 480mg | Iron: 4mg
Breakfast Crunchwrap
Ingredients
Hash Browns
- 1 TBSP Extra-virgin olive oil plus more for cooking the crunchwrap
- 2 cups Potatoes peeled and shredded with a box grated
- 1/2 TBSP Taco seasoning
- Salt
Crunchwrap
- 4 oz Ground sausage
- 4 Eggs beaten
- 2 xlarge Flour tortillas
- 4 oz Mexican cheese blend shredded
- 2 Tostada
- 2 Soft taco shells
- Hot sauce optional
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prep the ingredients per the instructions above.
- Hashbrowns: Heat the oil over medium heat in a large, wide skillet. Add hashbrown potatoes in a thin layer, dust them with taco seasoning, and press them gently with a spatula. Cook until golden brown and crispy on one side then flip over and repeat on the other side. Remove with a spatula and transfer to a paper towel-lined plate. Season with salt.
- Sausage and Eggs: Heat a large nonstick skillet on medium heat. Brown the sausage well while breaking it up into smaller pieces until it is no longer pink. When the sausage is cooked, place it on the tortilla. Then add the eggs to the skillet and gently stir around with a spatula until just barely set. Then remove from the heat.
- Crunchwrap: Layer the tortilla with sausage, eggs, half of the cheese, tostada, hash browns, remaining cheese, and soft taco shell over the top. Fold the edges of the tortilla inwards, one section at a time. (It will kind of make a star shape).
- Lightly oil a nonstick skillet. Place the crunch wrap seem side down into the pan. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown.
- Cut and serve with hot sauce, and juice.
Nutrition
Calories: 806kcalCarbohydrates: 45gProtein: 36gFat: 54gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 422mgSodium: 1041mgPotassium: 833mgFiber: 2gSugar: 20gVitamin A: 1406IUVitamin C: 114mgCalcium: 480mgIron: 4mg
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