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Breakfast Crunch Wrap

This breakfast crunch wrap will change the way you look at breakfast.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: breakfast, crunchwrap, wrap

Ingredients

Tomatillo salsa

  • 6 tomatillos
  • 1½ 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
  • ⅓ 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.