Breakfast Crunchwrap Supreme

Author Matt Hussey

No ratings yet

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

  • 500g pork sausage mince
  • 4 hashbrowns
  • 6 eggs
  • Pinch of salt and pepper
  • ¼ teaspoon Taco Seasoning
  • 4 large tortillas
  • 225 g grated cheddar cheese
  • 1 tablespoon butter
  • 1-2 tablespoons oil

Sauce:

  • ¼ cup sour cream
  • 1 tablespoon diced chipotles with adobo sauce

Directions

  1. Warm up your Blackstone griddle on low heat.
  2. Place the sausage mince on the griddle and chop it up as it cooks.
  3. Spread oil thinly on the griddle and add the hashbrowns. Cook for 2-3 minutes on one side.
  4. In a small bowl, mix the crema and diced chipotles with adobo sauce.
  5. Continue breaking up and browning the sausage until fully cooked, about another 3-4 minutes. Remove from the griddle and set aside.
  6. Flip the hashbrowns, smash them thinly with two spatulas, and cook for another 2-3 minutes until done. Remove or move to a cooler part of the griddle.
  7. In a bowl, beat the eggs with salt, pepper, and the Taco Seasoning.
  8. Add butter to the griddle, then scramble the eggs to your liking.
  9. Warm and lightly toast the tortillas on the griddle, about 1 minute per side.
  10. Place some sauce on each tortilla, then layer with sausage, cheese, hashbrowns, eggs, and more cheese. Fold and pleat the tortillas to enclose the fillings.
  11. Place the folded side down on the griddle and toast for 1-2 minutes until golden brown.
  12. Remove from the griddle, slice, and enjoy!