CRUNCHY BREAKFAST WRAP
This fast-food copycat, filled with bacon, cheese, hash browns and fluffy scrambled eggs, can be made ahead of time for an easy breakfast on-the-go.
Provided by Tieghan Gerard
Categories Breakfast
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
- Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
- In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
- For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
- Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.
Nutrition Facts : Calories 940, Carbohydrate 51 g, Cholesterol 500 mg, Fat 4, Fiber 3 g, Protein 48 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1960 mg, Sugar 4 g, TransFat 2 1/2 g
CRISPY A.M. WRAPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 wraps
Number Of Ingredients 11
Steps:
- Cook the tater tot rounds according to the package instructions. Set aside.
- Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
- Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
- To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.
BREAKFAST CRUNCHY WRAPS
Breakfast crunchy wraps are breakfast heaven! Slightly crunchy on the outside and completely stuffed with all the delicious breakfast fix-ins we crave they are a breakfast everyone in your family will love.
Categories breakfast
Number Of Ingredients 11
Steps:
- 1. In a large skillet cook bacon until crispy all over, around 4 minutes. Spoon bacon out of the pan and place in a paper towel to get rid of the excess fat. 2. In a bowl beat eggs until yolks and whites are evenly incorporated. Mix in heavy cream and pour into the same skillet you used to cook the bacon. 3. Once it's ¾ cooked add sharp cheddar cheese and salt and pepper. Cook for 30 seconds more scrambling to incorporate everything. Transfer to a bowl. 4. Drizzle the avocado slices with lime juice and a sprinkle of salt and pepper. 5. Assembly the wraps. Fill each tortilla with around ¼ Cup scrambled eggs, bacon, roasted potatoes, cilantro and zesty avocado. Fold to form a burrito. 6. Brush with melted butter and place in a skillet. Cook for 30 seconds per side or until they are evenly golden brown.
GIANT CRUNCHY TACO WRAP
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
- Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
- Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
- On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
- Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
- Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.
CRUNCHY PEANUT BUTTER WRAPS
We made these last night for a quick snack and they were great. Loved the tartness of the apple with the crunch of the granola Cereal. The amounts of all the ingredients can be adjusted for personal preference.
Provided by Nimz_
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla.
- Warm in the microwave for 10-15 seconds(optional).
- Sprinkle with chopped apple and granola.
- Roll up tortillas and cut in half.
- Enjoy.
CRUNCHY BRUNCH WRAP
This is totally packable for a lunchbox, and gives a little variety to the pb and j. I've taken these as hand-held breakfast foods for my staff and volunteers at events, as well as taken them to a bridal party brunch. They worked out great as we all got our hair and makeup done.
Provided by Amanda531
Categories Sandwich Wraps and Roll-Ups
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Spread 1 tablespoon peanut butter onto each tortilla. Place 1 banana in the center of each tortilla; drizzle honey over each banana. Sprinkle about 2 tablespoons cereal over peanut butter and banana. Fold ends of each tortilla over the 2 ends of each banana and roll tortilla around banana. Cut in half or serve whole.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 67.3 g, Fat 6.4 g, Fiber 6.7 g, Protein 10.5 g, SaturatedFat 1.2 g, Sodium 343.2 mg, Sugar 22.9 g
GIANT CRUNCHWRAP RECIPE BY TASTY
This Giant Crunchwrap recipe is sure to be a showstopper on your next camping adventure. Make it your own and customize it with your own fillings!
Provided by Katie Aubin
Categories Dinner
Time 53m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the beef filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized, 5-6 minutes.
- Add the ground beef and cook, breaking up with a spatula, until no longer pink, 5-6 minutes. Add the taco seasoning and lime juice and mix well. Transfer to an airtight container, cover, and refrigerate until ready to use.
- Grease a large cast iron skillet with nonstick spray. Lay 4 of the tortillas around the edges of the pan, overlapping in the center. Top with the beef filling, shredded cheddar, tortilla chips, lettuce, sour cream, and tomatoes. Top with the remaining tortilla, then fold the overhanging tortillas toward the center to encase the filling.
- Cook over a fire or open grill for 18-20 minutes, or until the bottom is golden brown. 5. Carefully flip, then cook for another 5-7 minutes, or until golden brown on the other side.
- Carefully invert the crunchwrap from the skillet onto a cutting board and slice into pieces. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 68 grams, Fat 46 grams, Fiber 5 grams, Protein 46 grams, Sugar 7 grams
CRUNCHY BREAKFAST QUESO WRAPS
Steps:
- Heat oven to 400ºF.
- Place baking sheet in oven while preheating oven. Meanwhile, whisk eggs and milk until blended; pour into nonstick skillet. Cook over medium-low heat 5 min. or until eggs are set, stirring occasionally. Remove from heat.
- Microwave VELVEETA and tomatoes in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Spoon VELVEETA sauce onto centers of tortillas; top with hash browns, eggs and bacon.
- Fold over edge of each tortilla to completely enclose ingredients in center, pleating edge of tortilla as necessary. Brush oil evenly onto both sides of tortilla wraps.
- Remove baking sheet from oven. Place wraps, seam sides down, on hot baking sheet.
- Bake 20 min. or until wraps are crisp and golden brown, turning after 10 min.
Nutrition Facts : Calories 510, Fat 29 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
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