Ingredients:

  • 2 large eggs
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon unsalted butter
  • 1 large (10-12 inch) flour tortilla
  • 2 slices cooked bacon, crumbled
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup cooked hash browns, crumbled
  • 2 tablespoons your favorite breakfast sauce
  • 1 small (6-inch) flour tortilla or a tostada shell

Instructions:

  1. Whisk eggs, milk, salt, and pepper. Melt butter in skillet. Cook eggs over medium-low heat, stirring gently, until softly set. Remove from heat.
  2. Warm the large tortilla for easy folding.
  3. In the center of the large tortilla, layer: cheddar cheese, scrambled eggs, bacon, hash browns, Monterey Jack cheese, and the optional sauce.
  4. Place the small tortilla or tostada shell on top of the filling.
  5. Fold the edges of the large tortilla inwards, pleating as needed to create a sealed hexagon shape.
  6. Place the folded side down in a dry, hot skillet or panini press. Cook until golden brown and crispy on both sides (about 2-3 minutes per side).
  7. Cut in half and enjoy! This breakfast crunchwrap is best served immediately.