Breakfast Crunchwrap Casserole | Easy Step-by-Step Recipe

Video Description

This Breakfast Crunch Wrap Casserole is an easy, home-style breakfast made with sausage, eggs, crispy hash browns, cheese, and tortillas. I’ll walk you through the recipe step by step so you can make a golden, crunchy breakfast that’s perfect for weekends or special mornings. Ingredients • 10 frozen hash brown patties • 1 lb breakfast sausage (454 g) • 1/3 cup jarred salsa (80 ml) • 2/3 cup sour cream (160 ml) • 1 tablespoon finely chopped pickled jalapeño peppers (15 ml / about 10 g) • 3 tablespoons butter, melted (42 g total) • 6 large flour tortillas, 12-inch (30 cm) • 10 large eggs • 1 tablespoon water (15 ml) • 1 teaspoon kosher salt (about 5 g) • 1 teaspoon freshly ground black pepper (about 2 g) • 2 cups shredded cheddar cheese (about 200 g) • Optional: • 1/2 green bell pepper, chopped (about 75 g) • 1/2 red bell pepper, chopped (about 75 g) ⸻ Instructions 1. Preheat the oven to 425°F (220°C). 2. Arrange the frozen hash brown patties on a baking sheet in a single layer. 3. Bake in the preheated oven until browned and crispy, about 25 minutes. Remove and set aside. 4. In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbly, about 5–7 minutes. 5. If using bell peppers, add them to the skillet and continue cooking until softened. Remove from heat and set aside. 6. In a small bowl, stir together the salsa, sour cream, and chopped pickled jalapeños. Set aside. 7. Brush 1 tablespoon (14 g) of the melted butter evenly over the bottom and sides of a 13×9-inch (33×23 cm) baking dish. 8. Arrange 5 tortillas in the dish, overlapping and lightly draping over the sides to fully cover the bottom and sides. 9. First spread a layer of the shredded cheese, then spread the cooked sausage evenly over the tortillas. 10. In a large bowl, whisk together the eggs, water, salt, and pepper until well blended. 11. Melt 1 tablespoon (14 g) of butter in a large nonstick skillet over medium heat. 12. Add the eggs and cook, stirring constantly, until softly scrambled and loosely set, about 3 minutes. 13. Spread the eggs evenly over the sausage layer. 14. Drizzle half of the sour cream mixture over the eggs, then sprinkle with 3/4 cup (75 g) of the shredded cheese. 15. Layer the crispy hash browns evenly over the top, then sprinkle with the remaining cheese. 16. Place the remaining tortilla in the center of the dish. Fold the overlapping tortillas over the center tortilla and press gently to seal. 17. Brush the top with the remaining melted butter, pressing lightly to help the tortilla edges stick together. 18. Reduce oven temperature to 375°F (190°C). Bake until golden brown and toasted, 25–30 minutes. 19. Carefully place a large platter or cutting board over the baking dish and invert the casserole onto the board. 20. Cut into squares and serve with the remaining sour cream mixture and extra salsa, if desired. Amazon Affiliate Links to Products I Use As an Amazon Associate I earn from qualifying purchases through these affiliate links. There is no extra cost to you. I only provide links to products I use and love. Thank you for your support! Teakhaus Cutting Board: https://amzn.to/4o1udxK OXO Pastry brush: https://amzn.to/4mbxfy2 Anchor Hocking 6oz custard cups: https://amzn.to/4maopAp Henckels 15-Piece Knife Set: https://amzn.to/3TOtkel OXO Mixing Bowls: https://amzn.to/4f2DGAN OXO Nonstick frying pan set: https://amzn.to/4o1rLax Meat/Hamburger chopper: https://amzn.to/40yUhGx OXO Mini Whisk: https://amzn.to/4lB2bYo Pyrex 13 x 9 inch baking dish: https://amzn.to/3GBiw0c OXO Measuring cup set: https://amzn.to/48w8iYC Microphone used for filming: https://amzn.to/3Udjy5L