These Breakfast Crunchwrap Supremes are about to rock your mornings! If you’re a fan of the OG Crunchwrap, you’re going to love this breakfast twist on it. Filled with soft scrambled eggs, crispy turkey bacon, melty cheese, a crunchy tostada, black beans, and some fresh veggies, these make for one tasty way to start the day!

These might seem like an involved recipe just for breakfast, but I assure you they are really quite simple to make. They’re also a great make-ahead option to meal prep for easy grab and go breakfast on those busy mornings.

The key to successful crunchwraps is finding the right tortillas for wrapping. You want some that are soft, pliable, and won’t crack and break while bending. It might take some trial and error, but I’ve found that wheat flour tortillas work the best.

Soft scrambled eggs give the perfect fluffy consistency mixed with shredded cheddar (I would suggest shredding your own, as it melts better) and chunks of pepper jack that give you amazing bites of melty, cheesy eggs. For the bacon part, you could absolutely use regular bacon, I just tend to prefer turkey. Dealer’s choice there. Pickled jalapeños add a little bit of spicy sweetness, and that concludes the base layer.

Next comes the crispy tostada that puts the ‘crunch’ in the crunchwrap. Toasted in the oven with a little bit of olive oil and then seasoned with smoked paprika, chili powder, garlic powder, onion powder, and a little cayenne, they are so flavorful and crisp. On top of the tostada you add some fresh red onion, tomato, black beans and top it all off with your hot sauce of choice to complete the filling! Layer on the smaller tortilla on top, fold the larger one up over it and pan fry that bad boy up. It’s bound to make one unforgettable breakfast that the whole family will love.

If you do give these Breakfast Crunchwrap Supremes a try, be sure to comment below and/or tag me on Instagram, and let me know what you think! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Breakfast Crunchwrap Supreme

Prep Time: 15
Cook Time: 20
Total Time: 35
Serves: 2 - 3

Ingredients

4 pieces of turkey bacon
4 eggs
Olive oil or non stick spray for cooking
3 small corn tortillas (street style size is ideal)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp chili powder
¼ tsp cayenne
3 large tortillas
3 small - medium tortillas
1 cup sharp cheddar, grated
⅓ cup pepper jack cheese, cubed
1 (15oz) can black beans, drained
1 medium tomato, diced
½ red onion, diced
¼ cup pickled jalapeños, sliced
Hot sauce of preference to taste
Cilantro for topping

Instructions

Preheat the oven to 400°F. While it’s heating, heat olive oil or spray in a skillet over medium-high heat. Cook the turkey bacon until crispy, about 4 minutes per side. Remove from skillet and cut in half.
For the tostadas, brush olive oil on both sides of the corn tortillas and then place them on a baking sheet and toast in the oven for 6 minutes. Flip the tortillas and then toast for another 6 minutes until crisp and a nice golden brown. While the tortillas are cooking, add the smoked paprika, garlic powder, onion powder, chili powder, cayenne in a small bowl and mix together until well combined. Sprinkle on both sides of the corn tostadas when removed from the oven.
Whisk the eggs together in a bowl. Heat a skillet over medium-low heat with some non-stick spray. Pour the eggs in and let them begin to cook. Once they begin to firm, gently scramble. Continue cooking until mostly firmed up but still slightly soft.
To assemble, microwave the large tortillas for 30 seconds. Then place 2-3 pieces of turkey bacon in the middle of the tortilla. Then spoon some eggs, cheddar, and pepper jack. Place a tostada on top and then layer some beans, tomato, onion, jalapeños and hot sauce. Top with the small/medium flour tortilla and brush with water. Brush the edges of the large tortilla with water and fold up and press to the smaller tortilla on top, creating diagonal folded edges as you go. Repeat for for all tortillas and filling.
Heat some olive oil or spray over medium-high heat on a skillet. Carefully place the wraps top down on the skillet and cook for about 2-3 minutes, or until toasted to a nice golden brown. Flip and repeat on the opposite side. Serve immediately with cilantro, salsa, or even guacamole and enjoy!