A creative breakfast or brunch twist on the classic Crunchwrap, perfect for any meal of the day. This recipe features bacon, hash browns, scrambled eggs, cheese, guacamole, and salsa, all wrapped in a large tortilla and grilled until golden brown.
First, cook some bacon and hash browns in the oven. I threw them both on the same baking sheet. Set the oven to 450 degrees Fahrenheit. Cook bacon for about 15 minutes and hash browns (or tater tots) for about 35 minutes. Then, scramble 3 eggs and add some shredded cheese at the end (skip if you want it to be dairy free). Take a large burrito sized tortilla and first add your eggs to the center. Then add your bacon, hash browns, guac, and salsa on top. Gently fold in the tortilla until all the edges are folded in. Place seam side down on a skillet over medium heat with a light drizzle of avocado oil. Cook until golden brown on each side. Add some hot sauce and enjoy!
