Breakfast Crunchwrap Casserole
Breakfast & brunch · The Broken Scale
Breakfast Crunchwrap Casserole
A crisp tortilla shell holds sausage, scrambled eggs, hash brown patties, cheddar, and a tangy salsa-sour cream sauce.
- Prep
- 20 minutes
- Cook
- 55 minutes
- Total
- 1 hour 15 minutes
- Serves
- 6 people
Bring breakfast to the table
A crisp shell. A full breakfast inside.
Sausage, eggs, hash brown patties, and cheddar fill a tortilla-lined baking dish. The salsa-sour cream sauce goes both inside the casserole and alongside it for serving.
Before you start
The ingredients that make it work.
Start with crisp hash browns
Cook the frozen patties according to their package directions before building the casserole. They go above the eggs, sauce, and first layer of cheese.
Keep the butter amounts separate
The melted butter greases the dish and brushes the tortilla top. A separate tablespoon is used to scramble the eggs.
Save sauce for the table
Mix the salsa, sour cream, and chopped pickled jalapeños, then reserve half. The other half goes into the filling.
The full recipe below has the quantities and serving adjustments.
The cooking plan
How it comes together.
- Cook the fillings first.
Bake the hash brown patties, brown and drain the sausage, and scramble the eggs before assembling.
- Line and fill the dish.
Overlap five tortillas in the greased 9×13-inch dish, leaving them hanging over the sides. Add the sausage, eggs, filling sauce, cheese, and hash browns in the order shown in the recipe.
- Fold the top closed.
Place the sixth tortilla in the center, fold the overhanging edges over it, and brush the top with the reserved melted butter.
- Bake and serve.
Bake at 375°F until golden and the center reaches the temperature specified in the full recipe. Let stand briefly, then cut and serve with the reserved sauce.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Breakfast Crunch Wrap Casserole
A tortilla-wrapped breakfast casserole with hash brown patties, pork sausage, scrambled eggs, cheddar, and a salsa-sour cream sauce.
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Ingredients
10 Hash Browns frozen patties- 1 Lb Breakfast Sausage pork sausage roll
- ⅓ Cup Salsa jarred, plus more for serving
- ⅔ Cup Sour Cream
- 1 Tbsp Jalapeno Peppers pickled, finely chopped
- 3 Tbsp Butter melted, divided
- 6 Flour Tortillas 12"
- 1 Tbsp Butter
- 10 Large Eggs
- 1 Tbsp Water
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper freshly ground
- 2 Cups Cheddar Cheese shredded
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cook the frozen hash brown patties on a baking sheet according to their package directions until crisp, turning if instructed. The original oven method is 425°F (220°C) for about 20–25 minutes. Reduce the oven to 375°F (190°C) for the casserole.10 Hash Browns
- While the patties bake, cook the pork sausage in a skillet, breaking it into crumbles, until cooked through and 160°F (71°C), about 5–7 minutes. Drain the excess fat.1 Lb Breakfast Sausage
- Mix the salsa, sour cream, and chopped pickled jalapeños. Reserve half for serving; use the other half inside the casserole.⅔ Cup Sour Cream, 1 Tbsp Jalapeno Peppers, ⅓ Cup Salsa
- Brush the bottom and sides of a 9×13-inch dish with 1 tablespoon of the 3 tablespoons melted butter. Arrange five tortillas so they overlap across the base and hang over the sides. Spread the sausage evenly over them.3 Tbsp Butter, 6 Flour Tortillas
- Melt the separate 1 tablespoon butter in a nonstick skillet. Whisk the eggs, water, salt, and pepper together, then scramble over medium heat until set with no liquid egg remaining. Spread over the sausage.1 Tbsp Butter, 10 Large Eggs, 1 Tbsp Water, 1 tsp Kosher Salt, ½ tsp Ground Black Pepper
- Spread the filling half of the sauce over the eggs, then add ¾ cup cheddar. Arrange the cooked hash brown patties over the cheese, then sprinkle with the remaining 1¼ cups cheddar. Place the sixth tortilla in the center. Fold the overhanging tortillas over it to enclose the filling. Brush the top with the remaining 2 tablespoons melted butter.⅔ Cup Sour Cream, 2 Cups Cheddar Cheese
- Bake at 375°F (190°C) until the tortilla top is golden and the center reaches 165°F (74°C), about 25–30 minutes; allow longer if needed. Let stand briefly, then cut and serve from the dish with the reserved sauce and extra salsa.⅓ Cup Salsa
Notes
Use 3 tablespoons melted butter for the dish and tortilla top: 1 tablespoon to grease the dish and 2 tablespoons to brush the folded tortillas. The separate 1 tablespoon butter is for scrambling eggs. Cook and assemble just before baking for the crispest tortillas. Timing is approximate.
Tried this recipe?
Let us know how it was!Cooking temperatures follow FoodSafety.gov guidance.
A couple of useful answers.
What size tortillas does this use?
The recipe uses six 12-inch flour tortillas: five to line the baking dish and one to help close the top.
Does all the sauce go inside?
No. Reserve half of the salsa-sour cream mixture for serving, and use the other half in the casserole.
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