Spicy Sausage Breakfast Crunchwrap
Recipe by Joe Urban.
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.
Ingredients
- 25 Jones Dairy Farm Pork Sausage Patties
- 1 lbs., 9 oz. scrambled eggs, precooked
- 25 10″ flour and corn tortillas
- 50 pieces potato hashbrown rounds
- 25 slices pepper jack cheese
Directions
Preheat oven to 400°F.
Cook scrambled eggs in steamer for 20-25 minutes.
Cook hashbrown rounds in oven on sheet pan until golden and crispy.
Cook sausage patties in oven on sheet pan for 10-12 minutes.
Lay tortilla flat and layer in the center: scrambled egg, sausage patty, pepper jack cheese, crispy hashbrowns, and chipotle dressing.
Fold tortilla into a hexagon-style wrap, tucking edges in tightly.
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.
This recipe features
Pork Sausage Patties CN* – 1.0 oz
This recipe features
Pork Sausage Patties* – 1.5 oz
This recipe features
Pork Sausage Patties* – 2.0 oz
This recipe features
Pork Sausage Patties CN* – 1.0 oz
This recipe features
Pork Sausage Patties* – 1.5 oz
This recipe features
Pork Sausage Patties* – 2.0 oz
