Breakfast Crunchwrap Casserole

This Breakfast Crunchwrap Casserole is a breakfast party in a dish! It’s a cheesy, eggy, meaty, and crispy delight that will satisfy your morning cravings. Imagine layers of warm tortillas, fluffy scrambled eggs, savory sausage or bacon, melty cheese, and crispy hash browns, all baked to golden perfection. It’s like a breakfast burrito, but better! This dish is perfect for busy weeknights or lazy weekends. It’s easy to make ahead of time and can be reheated for a quick and delicious breakfast. So, what are you waiting for? Get ready to spice up your morning with this Breakfast Crunchwrap Casserole!

Breakfast Crunch Wrap Casserole

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Course: Breakfast

Cuisine: Tex-Mex

Keyword: American Fusion, Breakfast, Casserole, Tex-Mex

Prep Time: 20

Cook Time: 55

Servings: people

Calories: 611kcal

This Breakfast Crunch Wrap Casserole is a crowd-pleasing, make-ahead dish perfect for busy mornings! Layers of crispy tortillas, fluffy eggs, savory sausage or beef, melty cheese, and your favorite toppings are baked to golden perfection. It's the ultimate breakfast comfort food with a fun crunch!

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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

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange your frozen hash brown patties in a single layer on the prepared baking sheet, ensuring they have some space to crisp up evenly. Bake them in the preheated oven for 20 to 25 minutes, flipping each patty halfway through to achieve a beautiful golden brown and crispy texture on both sides. Once the hash browns are cooked to perfection, reduce the oven temperature to 375°F (190°C) to prepare for baking the casserole.
10 Hash Browns
While the hash browns are baking, heat a large skillet over medium-high heat. Add your sausage to the skillet and cook, stirring occasionally, until it is browned and crumbly, about 5-7 minutes. Once the sausage is cooked through, drain off any excess grease.
1 Lb Breakfast Sausage
In a small bowl, combine your salsa, sour cream, and jalapeños. Give it a good stir to make sure everything is evenly distributed, then set it aside. This will be your flavorful topping for the casserole later on!
⅔ Cup Sour Cream, 1 Tbsp Jalapeno Peppers, ⅓ Cup Salsa
Begin by melting a tablespoon of butter and using a pastry brush to evenly coat the bottom and sides of your casserole dish. This will help the tortillas stick and add a delicious buttery flavor. Next, arrange five tortillas in the bottom of the prepared casserole dish, overlapping them slightly to create a snug fit that covers the entire bottom. Allow the edges of the tortillas to drape over the sides of the dish, which will create a crispy tortilla crust once the casserole is baked. Finally, spread the cooked, crumbled sausage evenly over the layer of tortillas to form the savory base of your casserole.
3 Tbsp Butter, 6 Flour Tortillas
First, melt a tablespoon of butter in a large nonstick skillet over medium heat. In a separate bowl, whisk together eggs, water, salt, and pepper until well combined. Pour the egg mixture into the heated skillet and cook, stirring constantly, until the eggs are set and soft-scrambled, about 3 minutes. Once cooked, spread the scrambled eggs evenly over the sausage layer in the casserole dish.
1 Tbsp Butter, 10 Large Eggs, 1 Tbsp Water, 1 tsp Kosher Salt, ½ tsp Ground Black Pepper
Now it's time to layer those delicious toppings! Drizzle half of the reserved sour cream mixture over the eggs for a creamy, tangy flavor, followed by three-quarters of a cup of your favorite shredded cheese. Next, arrange the crispy hash browns evenly over the cheese, adding a hearty element to your casserole. Sprinkle the remaining cheese over the hash browns for a golden, crispy top. Take the remaining tortilla and place it in the center of the dish. Gently fold the overlapping tortillas over the center tortilla, pressing down slightly to seal the edges and create a closed, burrito-like shape. Brush the top with the remaining melted butter, which will help the tortillas brown and crisp up in the oven. Finally, gently press down on the folded tortillas to help the edges stick together and create a tight seal, preventing the filling from spilling out during baking.
⅔ Cup Sour Cream, 2 Cups Cheddar Cheese
With all the delicious layers assembled, bake your masterpiece in the preheated 375°F oven until the top is toasted to a beautiful golden brown, about 25 to 30 minutes. Once baked, carefully place a large platter or board over the casserole dish and, with a swift motion, invert the casserole onto the board for a stunning presentation. Cut the casserole into squares and serve it up! Don't forget to offer the remaining sour cream sauce and extra salsa on the side for those who want an extra kick of flavor. Enjoy!
⅓ Cup Salsa

Notes

For Extra Crispy Hash Browns:

Don't overcrowd the pan: Give those hash browns some space to breathe! Overcrowding the baking sheet prevents proper air circulation and can lead to soggy patties.
Consider par-baking: If you want super crispy hash browns, par-bake them for about 10 minutes before adding them to the casserole. This will help them stay crispy even after being layered with other ingredients.
Try different hash browns: Experiment with different types of frozen hash browns, like shredded or waffle-cut, for a varied texture.

For Flavorful Filling:

Spice it up: Add a pinch of chili powder or cayenne pepper to the scrambled eggs for an extra kick.
Get creative with the meat: Instead of sausage, try ground beef, chorizo, or even a plant-based meat substitute.
Boost the veggies: Sauté some onions and peppers with the meat for added flavor and nutrients.

For a Perfect Assembly:

Warm the tortillas: Warm the tortillas slightly before layering them in the casserole dish. This will make them more pliable and less likely to tear.
Don't overfill: Be careful not to overfill the casserole, as this can make it difficult to fold and seal the tortillas.
Secure the edges: Use toothpicks to secure the tortilla edges if you're having trouble keeping them sealed.

For Serving and Storage:

Let it rest: Allow the casserole to rest for a few minutes after baking before cutting and serving. This will help the filling set and prevent it from being too runny.
Make it ahead: Assemble the casserole the night before and bake it in the morning for a quick and easy breakfast.
Reheat with care: Reheat leftovers gently in the oven or microwave to avoid overcooking the eggs.

By following these tips, you'll be well on your way to creating a truly delicious and impressive Breakfast Crunchwrap Casserole!

Nutrition

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Ingredients

Ingredients List:

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

Image Gallery Breakfast Crunchwrap Casserole

Breakfast Crunchwrap Casserole

Storage & Leftovers

Storing Leftover Breakfast Crunchwrap Casserole

Refrigerate promptly:
- Let the casserole cool completely before covering it tightly with plastic wrap or an airtight container.
- Refrigerate within 2 hours of cooking.
Refrigeration:
- Store in the refrigerator for up to 3-4 days.

Reheating Leftovers

Oven:
- Preheat oven to 350°F (175°C).
- Reheat covered casserole in a baking dish for 15-20 minutes, or until heated through.
Microwave:
- Reheat in microwave-safe dish in short bursts, stirring in between, to prevent uneven heating and drying out.
- Cover with a damp paper towel to help retain moisture.

Tips & Tricks

Portioning: If you anticipate having leftovers, consider portioning the casserole into individual servings or smaller containers before refrigerating. This makes reheating easier and prevents large portions from drying out.
Freezing:
- You can freeze leftover casserole for up to 2-3 months.
- Let it cool completely, then wrap tightly in plastic wrap and then in foil.
- Thaw overnight in the refrigerator before reheating.
Reheating Considerations:
- The texture and crispiness of the tortillas may be slightly altered after reheating.
- You can add a touch of moisture by covering the casserole with a damp paper towel during reheating.
- If the casserole seems dry, add a small amount of milk or cream before reheating.

Important Notes:

Always use food safety precautions when handling and storing leftovers.
Discard any leftovers that have been refrigerated for longer than the recommended time or that show signs of spoilage (e.g., mold, off odor).

Enjoy your delicious Breakfast Crunchwrap Casserole!