Breakfast Crunchwrap
Ingredients
The hashbrowns
-
1
lb.
hashbrown potatoes
-
¼
cup
oil for frying
-
1
tablespoon
taco seasoning or spices
-
to taste
salt
The filling
-
½
lb.
ground pork sausage
-
6
eggs, beaten
-
7
oz.
shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
-
5
pieces
burrito-sized flour tortillas
Instructions
- Heat oil in a skillet and fry hashbrowns until golden and crispy, seasoning with spices and salt.
- Brown the sausage in a nonstick skillet, then add beaten eggs and stir until just set.
- Cut a tortilla into fourths to use as filler pieces.
- Layer hashbrowns, sausage and egg mixture, and cheese on a tortilla, then fold the edges inward to form a wrap.
- Cook the wrapped crunchwrap in a hot oiled skillet until golden brown on both sides. Cut and serve.
Nutrition Facts (estimated)
Servings
4 large crunchwraps
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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