Breakfast Crunch Wrap

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Ingredients:

• 1 large flour tortilla
• 1 small flour tortilla
• 1/2 cup queso cheese
• 1 hash brown patty (or 1 cup of cooked shredded hash browns)
• 3 slices of bacon
• 2 large eggs
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• Salt and pepper, to taste
• 1 tablespoon butter or oil (for cooking eggs)

Instructions:

1. Cook the Bacon:

   • In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, break into pieces.

2. Cook the Hash Brown:

   • Cook the hash brown patty according to the package instructions until golden and crispy. If using shredded hash browns, cook them in a skillet with a bit of oil until crispy. Set aside.

3. Scramble the Eggs:

   • In a bowl, whisk the eggs with a pinch of salt and pepper.
   • In a skillet over medium heat, melt the butter or add a bit of oil. Pour in the eggs and cook, stirring gently, until they are softly scrambled. Set aside.

4. Assemble the Crunchwrap:

   • Lay the large tortilla flat on a clean surface.
   • Spread the queso cheese in the center of the tortilla.
   • Place the cooked hash brown patty on top of the queso cheese.
   • Add the scrambled eggs on top of the hash brown.
   • Sprinkle the scrambled eggs with bacon pieces and shredded cheese.
   • Place the small tortilla on top of the shredded cheese.

5. Fold the Crunchwrap:

   • Fold the edges of the large tortilla up and over the filling, making pleats and working your way around the tortilla to create a hexagonal shape.

6. Cook the Crunchwrap:

   • Heat a skillet over medium heat. Place the folded side of the crunchwrap down into the skillet.
   • Cook for 2-3 minutes or until the tortilla is golden brown and crispy.
   • Carefully flip the crunchwrap and cook for another 2-3 minutes on the other side.

7. Serve:

   • Remove from the skillet and let it cool for a minute before slicing it in half.
   • Serve hot and enjoy your Breakfast Crunchwrap!

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