This crunchwrap is the perfect breakfast meal with chorizo, eggs, and hashbrowns!
My household consumes a lot of crunchwraps. We don't really get them from Taco Bell a lot, I make them homemade at least once a month. That doesn't seem like it's that often really, but we don't eat the same thing within the same year very often - just our absolute favorite foods. When I stumbled across this recipe for a breakfast version, I knew my family would lose their minds!
It's not too much more work than if you were just making sausage, hashbrowns, and eggs and it's actually pretty easy to make the crunchwraps. I have my preferred method which is slightly different than the original recipe. I think having the cheese on top with an opening helps to really glue the whole thing together. It took me some trial and error testing to figure out how to best get the crunchwrap into the pan without losing all the inside stuff, but once I figured that out...crunchwraps were a breeze. I place a spatula upside down onto the top of the crunchwrap and hold it in place. I flip the crunchwrap upside down over the pan and place it so the spatula is touching the pan. Then I quickly but carefully pull the spatula out. The cheese gets nice and crunchy and helps with the structural integrity of the crunchwrap.
This breakfast version is out of this world! I don't have it pictured, but we ate ours with salsa and sour cream, but you could do a whole slew of toppings or fixings with it.
