Homemade Breakfast Crunchwrap

We’ve been making these homemade breakfast crunchwraps (aka brunchwraps!) for years, and finally got ’em up on the site to share with all of you! They’re perfect for serving a large group in the morning or freezing to have on hand for easy breakfasts. Betcha this recipe ends up in your family’s breakfast rotation just like it has in ours 😏

Stacked burritos filled with ground meat, cheese, tomatoes, and sour cream on a white plate. Sliced tomatoes are scattered around.

You don’t need the drive thru to enjoy a breakfast crunchwrap aka a brunchwrap! That’s right, we’re teaching you how to make an amazing breakfast crunchwrap in your own kitchen in a few simple steps and flavorful ingredients.

We love making these when we have a big group for breakfast, or tripling the recipe to freeze for later. Lin and Lee made me a bunch of these for my freezer when Sid was born — they were such a lifesaver in those early days postpartum ❤️

What you Need for a Breakfast Crunchwrap

Ground breakfast sausage with maple syrup
Scrambled eggs with cheese
Sautéed peppers and onions
Greek yogurt
Sliced tomatoes
Tostadas
Burrito-size tortillas

Looking for a non-breakfast version of a homemade crunchwrap? Our sister site, The Cheese Knees, has a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ recipe for that!

Taco with ground meat, diced red peppers, pineapple, and cherry tomatoes, topped with sour cream.

How to Make a Breakfast Crunchwrap

Prepare ground pork: Place a large skillet over medium/high heat and add the ground pork. Break the ground beef up into small pieces and add the maple syrup (TRUST US — a lil maple with savory breakfast sausage is such a perfect pair).
Sauté peppers and onions: In the same pan that the pork was in, sauté the peppers and onions with taco seasoning. Our homemade taco seasoning is the GOAT.
Cook eggs: We’re making scrambies for this crunchwrap! Plus, we’ve perfected scrambled eggs, so there’s no way to screw this up 😀
Assemble To assemble your breakfast crunchwrap, start by laying a tortilla on a flat surface:

Scoop eggs in the center of the tortilla.
Add breakfast sausage on top of the eggs.
Spread the veggies on top of the sausage.
Top with a crispy tostada shell.
Spread on Greek yogurt and diced tomato.
Gently fold the tortilla towards the center, and continue folding to seal. There will be some overlapping — this is okay!

5. Cook crunchwrap: Heat a large skillet over medium/high heat and spray both sides of your breakfast crunchwrap with cooking spray. Place the crunchwrap seam-side down into the pan and cook until golden brown. Then flip and cook the other side to golden brown.

6. Enjoy! Serve your crunchwrap immediately with your favorite toppings. Breakfast is served!

Top Tips for a Breakfast Crunchwrap

Two grilled burritos on a white plate surrounded by sliced cherry tomatoes, with a fork placed beside them.

While we recommend eating your breakfast crunchwrap fresh, you can absolutely make some for later.

Allow cruchwraps to cool completely before transferring into a large, gallon-size bag and store in the fridge for up to 2 days. Or wrap individually in aluminum foil and freeze for up to 3 months.

A wrap cut in half, filled with vegetables and cheese, stacked on a parchment paper-lined surface.

try it!

Starbucks Spinach Feta Wrap

Looking for more copycat recipes? Try The Cheese Knees 5-star copycat Starbucks Spinach Feta Wrap. Yum!

Two halves of a breakfast burrito filled with eggs, sausage, tomatoes, and topped with sour cream are stacked on a white plate.

Heat a large skillet over medium/high heat. Add the ground pork to the skillet with the maple syrup. Break the sausage up with a spatula and cook until just browned about 5-7 minutes. Remove the pork from the skillet. Set aside.
Add the peppers and onions to the same skillet and saute over medium-high heat. If there isn’t any residual pork oil to cook the vegetables, add 1 tablespoon of olive oil to the pan. Season taco seasoning and saute for 4-6 minutes or until hot, but not mushy. Remove from the skillet and set aside.
Crack all of the eggs into a large bowl and whisk thoroughly. Add salt and pepper and mix to combine.
Heat the same skillet over medium heat. Add olive oil to the pan, and pour the egg mixture into the pan once the oil is fragrant.
Allow eggs to set around the edges of the pan partially, and then fold eggs toward the center of the pan as they cook.
Keep folding eggs without fully flipping for 2-3 minutes.
Add the cheddar cheese, and continue to fold the eggs until fully cooked. Remove from pan.
Assemble the brunch wraps. Place a large tortilla on a clean, flat surface. Add about ⅓ cup of eggs to the center of the tortilla followed by 2-3 tablespoons of ground pork. Top the pork with 2-3 tablespoons of vegetables.
Next, break the tostadas in half, and place half of the tostada on top of the egg mixture. Top the tostada with Greek yogurt and tomatoes.
Gently fold the edges of the tortilla over the top of the ingredients.
Heat a skillet over medium/high heat. Place the brunch wrap, folded side down, and place a heavy pan on top of the wrap. Cook for 2-3 minutes or until brown. Flip and cook for an additional minute.
Repeat steps 8-11 until all of the filling ingredients have been used.

We used pork breakfast sausage, but any ground meat will do, as long as it’s seasoned well.
The goal in step #9 is to have a small enough piece of a tostada so that the large tortilla will fold without falling apart.
If you don’t have tostadas, you can use a few tortilla chips.

Calories: 609 kcal, Carbohydrates: 35 g, Protein: 33 g, Fat: 37 g, Fiber: 3 g, Sugar: 7 g