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Breakfast  Crunchwrap Supreme

INGREDIENTS

FOR THE CRUNCHWRAP

• 4 frozen hash brown patties
• 5 large eggs
• 1 tbsp. whole milk
• 1 tbsp. butter
• kosher salt
• Freshly ground black pepper
• 2 tbsp. finely chopped chives
• 4 large flour tortillas
• 6 slices cooked bacon, chopped
• 1 c. shredded Cheddar
• 1 c. Shredded Monterey Jack
• Vegetable oil, for pan

FOR THE CREAMY JALAPEÑO SAUCE

• 1/3 c. sour cream
• Juice of 1/2 lime
• 1 jalapeño, minced
• 1/4 tsp. paprika
• kosher salt
• Freshly ground black pepper

DIRECTIONS

• Bake frozen hash brown patties according to package instructions.
• Make creamy jalapeño sauce: In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika, then season with salt and pepper. Set aside.
• Meanwhile, make scrambled eggs: In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
• Assemble crunchwrap: Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
• Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
• Repeat with remaining crunchwraps. Cut each in half and serve warm.

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