Breakfast Crunch Wrap


  • 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


  • 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.