Spicy Sausage Breakfast Crunchwrap
Student-Approved K-12 Foodservice Recipe
This Sausage Breakfast Crunchwrap features a bold blend of scrambled eggs, crispy hashbrowns, pepper jack cheese, and Jones Dairy Farm sausage, all wrapped in a toasted tortilla with chipotle ranch. Perfect for school foodservice, it delivers big flavor and satisfying crunch in every bite. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 25 | |
| 1 lbs., 9 oz. | scrambled eggs, precooked |
| 25 | 10″ flour and corn tortillas |
| 1/2 cup, 1 teaspoon | chipotle ranch dressing |
| 50 pieces | potato hashbrown rounds |
| 25 slices | pepper jack cheese |
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Directions
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Preheat oven to 400°F.
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Cook scrambled eggs in steamer for 20-25 minutes.
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Cook hashbrown rounds in oven on sheet pan until golden and crispy.
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Cook sausage patties in oven on sheet pan for 10-12 minutes.
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Lay tortilla flat and layer in the center: scrambled egg, sausage patty, pepper jack cheese, crispy hashbrowns, and chipotle dressing.
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Fold tortilla into a hexagon-style wrap, tucking edges in tightly.
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Toast seam-side down in oven or braising pan with nonstick spray for 2-3 minutes per side until golden brown and crispy. Serve 1 wrap per student.
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