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Thank you to Jones Dairy Farm for sponsoring today’s Breakfast Crunch Wraps. We are thrilled to be sharing all the products we love from Jones Dairy Farm and hope you’ll try them too!
There is nothing I love more than a pretty little packaged breakfast I can take on the go. And I’m particularly smitten with our version of a Breakfast Crunch Wrap. Perfect little bundles of scrambled egg, spicy pepper jack, our favorite Jones Dairy Farm Turkey Breakfast Sausages and crunchy tortilla chips all wrapped in a soft flour tortilla and pan-fried to golden perfection.
Breakfast doesn’t get much better than that.
Each Breakfast Crunch Wrap has that perfect balance of textures – creaminess from the scrambled eggs, crunch from the tortilla chip and a juxtaposition of soft and crisp from the pan-fried flour tortilla.
Because one of my favorite qualities of Jones Dairy Farm turkey sausage is it’s healthier nutrition makeup, I didn’t want these Breakfast Crunch Wraps to immediately max our your daily calorie intake. So instead of using a giant burrito-sized flour tortilla to make them and an entire tostado as most recipes require, we use small taco-sized tortilla and ¼ of a taco shell.
You will still get a filling breakfast but it won’t weigh you down or break the nutrition bank before 9am.
Ingredients
Eggs. We use about six eggs for eight wraps.
Cheese. I wanted these to lean sort of tex-mex so we use a spicy pepper jack cheese. However, any cheese will work great.
Jones Dairy Farm Turkey Sausage. Again, we use Jones Dairy Farm turkey sausage links. We have talked about these guys countless times on the blog (here and here are the most recent recipes). We love love love all of their products and I could never see us using anything else.
Not only are they delicious but they are all natural and each serving packs in 10 grams of protein and 75% less fat than pork sausage. There’s no fillers, preservatives, or binders and honestly I just can’t say enough good things about them.
Green chiles. I like to throw a few tablespoons of canned green chiles into the scrambled eggs. Again going for a tex-mex vibe.
Taco shells. I like to use taco shells because they break in quarters easily and are low in fat. Plus you can use leftovers to make our Baked Tacos since you only need to use two.
Tortillas. We used organic taco-sized tortillas, but if you want to make them even healthier, use whole-wheat tortillas.
Let’s Make Breakfast Crunch Wraps
Scramble the eggs. Add the eggs and a little bit of butter to a non-stick skillet. Scramble until they are still slightly wet and soft. Remember they will cook a little bit more when we fry the crunch wraps. When the eggs are done fold in the green chiles and then season to taste.
Soften the tortillas. It’s a lot easier to make the crunch wraps if you have soft tortillas. All I do is throw them in a paper towel or kitchen towel and microwave them for about 20-30 seconds until they are soft and pliable.
Slice the sausage. Make sure the sausage is defrosted. Slice in half lengthwise so the sausage halves can lie flat.
Make the “top” tortilla. Use a 2-inch biscuit or cookie cutter to make 8 small 2-inch circles.
Assemble. Scoop a little bit of egg on the bottom of each tortilla. Top with a heaping tablespoon of cheese and then cover with three sausage links on top. Place ¼ of a taco shell on top. Sprinkle with tomato and a dollop of sour cream or Greek yogurt. Top with 2-inch tortilla. Fold the edges over the small tortilla, overlapping as you go. Press down.
Fry. Heat 2 tablespoons canola oil in a large cast-iron skillet. Fry the breakfast crunch wraps over a medium heat until golden brown, flip and do the same thing on the other side.
Toppings for Breakfast Crunch Wraps
We love using:
- Salsa
- Smashed avocado
- Mexican crema
- Jalapeno sauce
Can I freeze and reheat?
Yes! The taco shell may not stay super crispy but they will still be DELICIOUS. Wrap the frozen crunch wraps in a paper towel and microwave for 2 minutes. Check and microwave 15 seconds more if necessary.
Tips and Tricks
- Be sure to soften your tortillas otherwise they will break.
- If you don’t want to make your own 2-inch tortillas, you can buy the street taco sized tortillas.
- Don’t overcook the eggs. They will continue to cook during the pan-fry process.
- Be sure to press them down firmly after folding and overlapping the tortilla.
Breakfast Crunchwrap
Ingredients
- 9 taco-sized flour tortillas or 6 taco-sized flour tortillas and 6 street-taco sized flour tortillas
- 6 large eggs
- 2 tbsp milk
- 1 tbsp butter
- 1/4 tsp kosher salt
- 3 tbsp canned green chiles or jalapeños
- 1 cup shredded pepper jack cheese (4 oz)
- 12 Jones Dairy Farm Turkey Sausage Links, defrosted and sliced in half lengthwise
- 3 crispy taco shells or 12 tortilla chips
- 1/2 cup diced tomato
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup canola oil for frying
Equipment
Instructions
- If you haven’t already prep ingredients. (Slice sausage links, shred cheese.) Break each taco shell into four equal pieces.
- Crack the eggs in a medium bowl. Add milk and salt. Whisk until combined. Heat a large non-stick skillet to a medium low heat. Add butter. Once the butter melts, pour in eggs. Scramble eggs until they are almost all the way cooked through but still wet. Remove from skillet. Stir in green chiles. Season to taste with salt and pepper.
- Wrap six tortillas in a paper towel. Microwave for 25 seconds. Use a 2-inch biscuit or cookie cutter to make six small circles from the remaining three tortillas. If you are using street taco flour tortillas, skip as they will be small enough already.
- Scoop a little bit of egg on the bottom of each tortilla. Top with a heaping tablespoon of cheese and then cover with three sausage links on top. Place 2 pieces of taco shell on top. Sprinkle with tomato and a dollop of sour cream or Greek yogurt. Top with a 2-inch tortilla. Press down. Fold the edges over the small tortilla, overlapping as you go. Press down firmly. Flip over to secure while you make the remaining crunch wraps.
- Heat a large skillet over a medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, add the crunch wrap folded side-down. Fry until golden brown, flip and cook the other side until golden brown.Repeat with remaining crunch wraps. Don't overcrowd the pan, I could get about two crunch wraps per batch.
- Serve warm with sour cream, salsa and guac.
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