Breakfast Crunch Wrap
INGREDIENTS
- 8 Eggs, beaten
- ½ -¾ lb Unger Meats Raw Pork Breakfast Sausage
- Bearded Butchers Chipotle Seasoning
- Hot Sauce of choice
- 6 Cavendish Farms Hash Brown Patties
- 6 White Flour Tortillas
- Cheddar Cheese, shredded
- Oil to season the griddle
For the Chipotle Mayo - 5 Tablespoons Mayo
- 2 tsp Chipotle Seasoning
DIRECTIONS
- Preheat the griddle to 375 F across all burners and then add the oil.
- Start by browning the raw Pork Breakfast Sausage Crumble on one side of the griddle.
- Once the meat is browning nicely, add the Hash Brown patties to the middle section of the griddle. Flip every couple minutes to get an even cook.
- Next, add the scrambled eggs to the last third of the griddle. Season the eggs with the Bearded Butchers Chipotle Seasoning.
- Make the Chipotle Mayo and set aside.
- Once the sausage, hash browns and eggs are ready, begin assembling the wraps.
- Start with a warmed tortilla. Start with a layer of chipotle mayo, followed by a hash brown patty, a generous layer of pork breakfast sausage crumble, scrambled eggs and top with a handful of shredded cheese. Next, season with your hot sauce of choice.
- Wrap the tortilla around the filling on five sides.
- Place the assembled Breakfast Crunch Wrap onto the griddle, seam side down so it can seal. After a minute or two, flip it over for the final crunch on the other side.
Enjoy!