Breakfast Crunch Wrap

Breakfast Crunch Wrap

As they say, breakfast is the most important meal of the day. That’s why I made the ultimate breakfast crunch wrap. Yes, this is a take on Taco Bells crunch wraps but a breakfast version and much better. From the salsa, to bacon jam, and hashbrown, there are many different components so there will be multiple parts to this recipe.

If I’m being completely honest, I usually skip breakfast because im just not hungry and enjoy working out on an empty stomach. However, if I could eat this breakfast crunch wrap every morning, I think I would change my entire lifestyle for it. If you decide to make every component in this recipe then it will take some time, mainly because the onions need to caramelize. However, you can substitute that for plain bacon and buy pre-made hashbrowns which will save loads of time.

Key components of the breakfast crunch wrap

Tomatillo salsa

The tomatillo salsa is the first thing you see me make in the video. It is made from tomatillos, jalapenos, onions, garlic, cilantro, lime juice, and salt. These are all fresh and bright ingredients that you can find at most grocery stores. I was able to find tomatillos at my local whole foods and they look like small, green tomatoes.

STEPS:

  1. Remove the husk from the tomatillos and rinse them under hot water to remove their sticky outer coating. The husks are the outer leafy layer on the tomatillos.
  2. Cut your tomatillos and onions in half.
  3. Add tomatillos, onions, jalapenos, and garlic onto a baking tray and roast in the oven at 425F for 20 minutes
  4. Add all the roasted vegetables into a blender along with lime juice, salt, and cilantro then blend until smooth.

Bacon jam in breakfast crunch wrap

Bacon jam is one of those condiments that can be used on literally anything. I would put it on pancakes, sandwiches, even pasta. It’s sweet, savory, smokey, and an absolute gamechanger when it comes to breakfast foods.

STEPS:

  1. Slice 6 strips of bacon into 1 cm segments.
  2. Dice up 2 yellow onions.
  3. In a saucepan, cook your bacon until the fat has completely rendered out. Then remove the bacon along with some excess oil. You will know it’s ready when the bacon is a rich red color and the bacon fat begins to foam.
  4. Using 1 tbsp of the bacon fat, caramelize your onions in the same sauce pan over low-med heat. This might take 20-30 minutes and they should end up being soft and a dark brown color.
  5. Once the onions are caramelized, add in brown sugar, coffee, cooked bacon, maple syrup, and balsamic vinegar.
  6. Simmer until it become a jam like consistency.

Hashbrowns

It is very easy to go buy pre-made hashbrowns at the grocery store or even McDonalds. But if you’re already making everything from scratch, you might as well do this too. It’s really easy and all you need is 1 potato, oil, and salt and pepper.

STEPS:

  1. Peel, and grate 1 russet potato and rinse with cold water until the water runs clear.
  2. Dry the grated potato in a towel, the more dry, the better.
  3. In a small pan, add oil and the potatoes. Cook over medium-high heat for 10 minutes each side or until golden brown. Season with salt to taste.

Breakfast Crunch Wrap

This breakfast crunch wrap will change the way you look at breakfast.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine American

Ingredients
  

Tomatillo salsa

  • 6 tomatillos
  • jalapenos
  • 2 small yellow onions
  • 6 cloves garlic
  • 2 bunches cilantro
  • ½ lime
  • 1 tsp salt

Bacon jam

  • 6 slices bacon
  • 2 small yellow onions
  • 2 tbsp brown sugar
  • ¼ cup coffee
  • 1 tsp maple syrup
  • ½ tsp balsamic vinegar

Hashbrown

  • 1 russet potato
  • 3 tbsp oil
  • 1 12 inch tortilla
  • 1 6 inch tortilla

Sriracha mayo

  • ½ cup mayo
  • 3 tbsp sriracha

Other

  • 2 uncooked Italian sausage
  • ½ avocado
  • 2 large eggs
  • cup gruyere cheese

Instructions
 

Tomatillo salsa

  • Peel your tomatillos and rinse them under hot water to get rid of the sticky coating.
  • Cut tomatillos and onions in half then lay on baking tray with jalapenos, and garlic. Roast in oven at 425F for 20 minutes.
  • Add all roasted vegetables into a blender along with lime juice and cilantro then season with salt.

Bacon jam

  • Cut bacon into small pieces then render out all the fat in a saucepan. Remove, the bacon leaving 1 tbsp of bacon grease in pan.
  • Add diced onions into the same sauce pan over low heat and allow it to caramelize for 20-30 minutes until soft and brown. Stirring occasionally.
  • Once caramelized, add the remaining ingredients then simmer and mix until jam like consistency forms.

Hashbrown

  • Grate and rinse the potato in cold water until the water runs clear.
  • Strain then dry in paper towel, the more dry the better.
  • Heat up a small pan up to med heat with oil then add your potatoes. Press them into the pan forming a circle. Cook for 5-10 minutes each side.
  • Season with salt and pepper to taste.

Assembly

  • To assemble, start with cooked ground Italian sausage and add the sauce.
  • Place on two fried eggs then the hasbrown.
  • Add at least ⅓ cup of the bacon jam, and grated cheese then top with ½ avocado sliced.
  • Add the 6 inch tortilla on top and push down to compress all the ingredients.
  • Bring the edges of the large tortilla towards the middle of the smaller tortilla.
  • Once you make about 6 folds, place the wrap, open side down onto a hot pan to seal it. you know it is well sealed when the bottom is brown.
  • Flip and cook until brown on the other side.
Keyword breakfast, crunchwrap, wrap

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