Breakfast Crunchwrap Casserole

Name: Breakfast Crunchwrap Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 3 tbsp Butter; 10 whole Eggs; 6 whole Flour Tortilla; 10 whole Hash Brown Patty; 1 tbsp Pickled Jalapeño Peppers; 1 lb Pork Sausage; 0.33 cup Salsa Mix; 1 tsp Salt; 2 cups Shredded Cheddar Cheese; 0.67 cup Sour Cream; 1 tbsp Water

Breakfast 🍳 American High-Protein 💪Comfort-Food

Breakfast Crunchwrap Casserole layers crispy hash brown patties, savory sausage, soft-scrambled eggs, and melty Cheddar inside a buttery flour tortilla crust. A touch of salsa, sour cream, and jalapeño adds tangy heat that balances the rich, cheesy filling. Perfect for a weekend brunch or a make-ahead breakfast that feeds a crowd.

Prep15 mins
Cook55 mins
Serves8
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment and arrange the hash brown patties in a single layer.
2

Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 25 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C).
3

Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard the grease.
4

Stir the salsa, sour cream, and jalapenos together in a small bowl; set aside.
5

Brush 1 tablespoon melted butter evenly over the bottom and sides of a casserole dish. Arrange 5 tortillas, overlapping and lightly draping over the sides, to fully cover the bottom and sides of the dish. Spread the cooked sausage over the tortillas.
6

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Whisk the eggs, water, salt, and pepper together in a large bowl until well blended. Add the eggs to the skillet and cook, stirring constantly, until loosely set and soft-scrambled, about 3 minutes. Spread the eggs evenly over the sausage.
7

Drizzle half of the sour cream mixture over the eggs and sprinkle on 3/4 cup cheese. Top with the hash browns and the remaining cheese.
8

Place the remaining tortilla in the center of the dish and fold the overlapping tortillas over the center tortilla; press slightly to seal. Brush with the remaining 2 tablespoons melted butter, pressing down to help the tortilla edges stick together.
9

Bake in the oven at 375 degrees F (190 degrees C) until toasted golden brown, 25 to 30 minutes. Carefully place a large platter or board over the casserole dish; invert the casserole onto the board. Cut the casserole into squares and serve with the remaining sour cream sauce and more salsa as desired.