Loaded Sausage Breakfast Crunchwrap

Name: Loaded Sausage Breakfast Crunchwrap
Total time: 35 minutes
Yield: 2 large crunchwraps
Cuisine: American
Ingredients: 2 Evergood Garlic Sausages, diced; 1½ cups frozen diced breakfast potatoes; ¼ cup diced red bell pepper; ¼ cup diced yellow onion; 4 large eggs; 1 tablespoon butter; Salt and black pepper, to taste; 2 extra-large burrito-size flour tortillas; 2 small tostada shells; 1 cup shredded cheddar or pepper Jack cheese; ¼ cup sour cream or chipotle crema; 2 tablespoons sliced green onions; Neutral cooking oil or cooking spray; ¼ cup mayonnaise; 1½ tablespoons maple syrup; 1–2 teaspoons hot sauce; ½ teaspoon Dijon mustard; ¼ teaspoon smoked paprika

Main Courses

35 minutes

2 large crunchwraps

Ingredients

For the Crunchwraps

2 Evergood Garlic Sausages, diced
1½ cups frozen diced breakfast potatoes
¼ cup diced red bell pepper
¼ cup diced yellow onion
4 large eggs
1 tablespoon butter
Salt and black pepper, to taste
2 extra-large burrito-size flour tortillas
2 small tostada shells
1 cup shredded cheddar or pepper Jack cheese
¼ cup sour cream or chipotle crema
2 tablespoons sliced green onions
Neutral cooking oil or cooking spray

For the Spicy Maple Sauce

¼ cup mayonnaise
1½ tablespoons maple syrup
1–2 teaspoons hot sauce
½ teaspoon Dijon mustard
¼ teaspoon smoked paprika

Instructions

Make the spicy maple sauce Add the mayonnaise, maple syrup, hot sauce, Dijon mustard, and smoked paprika to a small bowl. Mix until smooth, then refrigerate until you're ready to assemble the crunchwraps.
Crisp the potatoes Heat a small amount of neutral oil in a large skillet over medium-high heat. Add the frozen breakfast potatoes and cook for 8–10 minutes, stirring occasionally, until browned and crispy. Season lightly with salt and black pepper.
Cook the vegetables and sausage Add the diced bell pepper and onion to the potatoes. Cook for 2–3 minutes, or until the vegetables begin to soften. Add the diced Evergood Garlic Sausage. Continue cooking for 3–4 minutes, stirring occasionally, until the sausage is browned around the edges. Transfer the sausage and potato mixture to a plate and set it aside.
Scramble the eggs Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined. Reduce the skillet to medium-low heat and add the butter. Once melted, pour in the eggs. Slowly fold the eggs with a spatula until softly scrambled. Remove them from the skillet while they're still slightly glossy so they don't overcook inside the crunchwrap.
Warm the tortillas Warm the large flour tortillas in the microwave for approximately 15 seconds, or briefly heat them in a dry skillet. This makes the tortillas more flexible and less likely to tear while folding.
Assemble the crunchwraps Place one tortilla on a clean work surface. Layer the following ingredients in the center: shredded cheese, sausage and potato mixture, scrambled eggs, spicy maple sauce, one tostada shell, sour cream or chipotle crema, sliced green onions, and another light layer of cheese. Keep the filling concentrated in the center and leave enough tortilla exposed around the edges for folding.
Fold the crunchwrap Starting at one edge, fold the tortilla toward the center. Continue folding and overlapping the tortilla around the filling until it is completely enclosed. If the tortilla doesn't fully cover the center, cut a small circle from an additional tortilla and place it over the opening before folding.
Toast the crunchwrap Lightly coat a skillet with cooking oil or cooking spray and place it over medium heat. Place the crunchwrap seam-side down in the skillet. Cook for 3–4 minutes, pressing it gently with a spatula, until the bottom is golden brown and sealed. Flip carefully and cook for another 2–3 minutes, or until the second side is crispy and golden. Repeat with the remaining crunchwrap.
Rest and serve Let each crunchwrap rest for approximately 2 minutes before slicing. This gives the cheese time to settle and helps keep the filling inside. Slice through the center and serve with additional spicy maple sauce, sour cream, or chipotle crema.

Chef Ken's Notes & Storage

Chef's Tips • Don't overfill the tortilla. A packed crunchwrap sounds good until you have to fold it. • Keep the scrambled eggs soft because they'll continue cooking when the crunchwrap is toasted. • Toast the crunchwrap seam-side down first to seal the folds. • For extra heat, use pepper Jack cheese and add pickled jalapeños. • To save time, cook the sausage, potatoes, peppers, and onions ahead of time and refrigerate them until you're ready to assemble.

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