Breakfast Crunchwrap Casserole Recipe

Name: Breakfast Crunchwrap Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 10 frozen hash brown patties; 1 pound breakfast sausage,; 1/3 cup jarred salsa, plus more for serving; 2/3 cup sour cream; 1 tablespoons finely chopped pickled jalapeno peppers; 3 tablespoons melted butter, divided; 6 (12-inch) flour tortillas; 1 tablespoon butter; 10 eggs; 1 tablespoon water; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 2 cups shredded Cheddar cheese

Cook Time: 55 minutes

Ingredients (Original recipe yields 8 servings):

10 frozen hash brown patties
1 pound breakfast sausage
1/3 cup jarred salsa, plus more for serving
2/3 cup sour cream
1 tablespoon finely chopped pickled jalapeno peppers
3 tablespoons melted butter, divided
6 (12-inch) flour tortillas
1 tablespoon butter
10 large eggs
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese

Directions

Step 1: Preheat the oven to 425F (220C). Line a baking sheet with parchment paper and arrange the hash brown patties in a single layer.

Step 2: Bake in the preheated oven until browned and crispy, flipping halfway through, about 20 to 25 minutes. Once done, reduce the oven temperature to 375F (190C).

Step 3: While the hash browns are baking, heat a large skillet over medium-high heat. Add the breakfast sausage and cook, stirring frequently, until browned and crumbly, about 5 to 7 minutes. Drain and discard any excess grease.

Step 4: In a small bowl, combine the salsa, sour cream, and chopped jalapenos. Set the mixture aside for later use.

Step 5: Brush 1 tablespoon of melted butter evenly over the bottom and sides of a casserole dish.

Step 6: Arrange 5 tortillas in the casserole dish, overlapping them slightly and letting the edges drape over the sides to fully cover the bottom of the dish. Spread the cooked sausage over the tortillas.

Step 7: In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. In a bowl, whisk together the eggs, water, salt, and pepper until well blended. Pour the egg mixture into the skillet and cook, stirring constantly, until the eggs are loosely set and soft-scrambled, about 3 minutes.

Step 8: Spread the scrambled eggs evenly over the sausage. Drizzle half of the sour cream mixture over the eggs and sprinkle 3/4 cup of shredded Cheddar cheese on top.

Step 9: Layer the hash brown patties over the eggs, then top with the remaining shredded Cheddar cheese.

Step 10: Place the remaining tortilla in the center of the casserole dish. Fold the overlapping tortillas over the center tortilla and gently press down to seal the edges.

Step 11: Brush the top of the casserole with the remaining 2 tablespoons of melted butter, pressing down slightly to help the tortilla edges stick together.

Step 12: Bake in the oven at 375F (190C) for 25 to 30 minutes, or until the casserole is golden brown and toasted on top.

Step 13: Carefully place a large platter or cutting board over the casserole dish and invert it onto the platter. Cut the casserole into squares and serve with the remaining sour cream mixture and extra salsa on the side, as desired.

Nutrition Facts (per serving):

Calories: 918
Total Fat: 52g (67% Daily Value)
Saturated Fat: 20g (101% Daily Value)
Cholesterol: 336mg (112% Daily Value)
Sodium: 1568mg (68% Daily Value)
Total Carbohydrates: 75g (27% Daily Value)
Dietary Fiber: 5g (18% Daily Value)
Total Sugars: 2g
Protein: 36g (72% Daily Value)
Vitamin C: 3mg (3% Daily Value)
Calcium: 315mg (24% Daily Value)
Iron: 6mg (32% Daily Value)
Potassium: 685mg (15% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of the Breakfast Crunchwrap Casserole

The Breakfast Crunchwrap Casserole is a modern spin on the beloved Taco Bell Crunchwrap, a fast food item that became a hit in the early 2000s. The original Crunchwrap is a tortilla stuffed with various fillings, folded into a hexagon, and toasted to crispy perfection. This casserole version, created by Nicole McLaughlin, takes the elements of the Crunchwraptortillas, scrambled eggs, cheese, sausage, and hash brownsand transforms them into a baked, layered breakfast casserole. It blends the convenience of a casserole with the satisfying crunch of a toasted tortilla, making it a crowd-pleaser for brunches or family breakfasts.

Regional Variations

While the Crunchwrap Casserole itself doesn't have strong regional origins, it incorporates flavors and ingredients that are widely popular in American breakfasts. Hash browns, sausage, eggs, and cheese are staple breakfast ingredients in the United States, particularly in the South and Southwest. In regions with Mexican influence, like the Southwest or California, the dish can be customized with ingredients like chiles, salsa, or tortillas to suit regional tastes. The dish is incredibly versatile, allowing for the inclusion of other regional favorites such as green chiles, avocado, or even spicy sausage.

How It Differs from Similar Dishes

The Breakfast Crunchwrap Casserole stands out from similar breakfast casseroles by its distinctive crunch. Unlike traditional casseroles, which are typically soft and baked in a uniform texture, this recipe incorporates a layer of crispy tortillas, mimicking the famous Crunchwrap from Taco Bell. It also differs from breakfast burritos or quesadillas, which usually involve rolling ingredients into a tortilla or folding them, by laying the components flat and baking them in a dish. This creates a unique layering effect that makes it visually appealing while providing a variety of textures with each bitesoft scrambled eggs, crispy hash browns, and melted cheese.

Where It's Commonly Served

Breakfast Crunchwrap Casserole is typically served as a hearty brunch or family breakfast. Its ideal for gatherings, especially because it can be prepared ahead of time and baked just before serving. Its often found at family meals, potlucks, or as a go-to dish for a weekend brunch. Its versatility makes it a great choice for feeding a crowd, and it can be paired with sides like fresh fruit, coffee, or a simple salad. Its also a popular option for meal prepping, as it can be easily stored and reheated, keeping its flavors intact.

Interesting Facts

One interesting aspect of this dish is how customizable it is. You can swap the breakfast sausage for bacon, ham, or even a vegetarian option like seasoned veggie ground round. Some people have even experimented with adding ingredients like roasted Hatch chiles or sauted bell peppers to add extra flavor. Additionally, the dish offers a fun twist by using frozen hash brown patties instead of fresh potatoes, saving time without sacrificing flavor or texture. Another fun fact is that the crunch of the tortilla isnt just for tasteit helps hold all the ingredients together, making it easy to serve and eat, even for those on the go.

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FAQ about Breakfast Crunchwrap Casserole Recipe

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the casserole for up to 2 months. To reheat, bake in the oven or microwave until heated through. If frozen, allow the casserole to thaw in the refrigerator overnight before reheating.

Yes, you can substitute the breakfast sausage with turkey sausage, bacon, or even a plant-based meat alternative for a vegetarian version. Some reviewers have also used a combination of bacon and ham, or meatless options like veggie ground round.

If you don’t have hash brown patties, you can use frozen hash browns or tater tots. Just make sure to cook them according to the package instructions before adding them to the casserole. Some variations include using diced potatoes or even leftover mashed potatoes.

Yes, you can prepare the casserole up to the point of baking, then cover it and refrigerate for up to 24 hours before baking. If freezing, wrap the unbaked casserole tightly in plastic wrap and foil, and store it for up to 2 months. When ready to bake, you can cook from frozen, but it may require additional cooking time.

If you want to skip the tortillas, consider using a crustless approach or even substituting with a layer of thinly sliced potatoes or a grain like quinoa or rice. However, the tortilla adds structure to the casserole, so keep that in mind if you choose to omit it.

To make the casserole spicier, you can add more pickled jalapeños or use fresh jalapeños. You can also incorporate a spicy salsa or hot sauce into the sour cream mixture, or add a pinch of cayenne pepper to the eggs or sausage.

Yes, you can substitute the Cheddar cheese with other types such as Monterey Jack, Pepper Jack, or even a mix of cheeses like mozzarella and gouda. Just ensure that the cheese you choose melts well.

To make the casserole vegetarian, simply replace the breakfast sausage with a plant-based alternative, or use a combination of sautéed vegetables like bell peppers, mushrooms, and onions. You can also use a vegetarian-friendly cheese.

To prevent the tortillas from becoming too hard, be sure to cover the casserole with foil for the first 15-20 minutes of baking, then remove the foil to allow the top to crisp. You can also brush the tortillas with a bit of butter to help them stay soft.

The recipe yields 8 servings. You can adjust the recipe to make fewer servings by scaling down the ingredients, but be mindful that cooking times may vary slightly.

Comments

aerian1221

10/06/2025 01:52:54 PM

This was 4.5 stars, as is but I added some sauteed red and green peppers and onions to it, and seasoned the veggies with a little chili powder. I also added some chopped turkey bacon. I will make again, but will add a little latin-type seasoning (chili powder, cumin, etc) for more pronounced flavors.

SturdyCress8688

06/29/2024 01:07:35 PM

I made this casserole using half the ingredients and a deep, square 9 inch pan. I used low fat greek yogurt instead of the sour cream. After I flipped the casserole, I baked it for another 5-7 minutes to get the tortillas now on top crispier. I enjoy the melding of flavors and textures. It's easy to reheat in the air fryer. I think I will use a more shallow, 8 inch square pan next time.

TxCin2

09/13/2025 04:52:42 PM

The flavor was good on this. It wasn't spicy, but it did have some mild heat. I used chopped roasted Hatch chiles instead of jalapeno. I scaled this down to 2 servings, but faced some challenges. I tried using a loaf pan, but it's still too large for the small amount I was working with. I made it work but the tortillas were tricky to fit in just right with such a small space. I used loose hash browns, made patty shapes and prebrowned them in a skillet, then finished them in the oven. They were crispy, but lost all of that crisp in the finished casserole. The top of the crunchwrap was getting dark, but the bottom wasn't browning yet, so I flipped it over and put it back in the oven to toast the bottom, which was now the top. The flour tortilla got a bit hard and tough to bite through on the corners and edges. This wasn't quite handheld food as it's really hot and once you add that sour cream salsa mix on top it's delegated to being a knife and fork meal, yet it's easier to pick up and bite. The sausage tended to fall out whether cutting or taking a bite and this whole thing is a bit of a mess. The flavor is good, but it's got some room for improvement. I'll try this again, as I liked the concept and the flavor was good, but more than anything, I get tired of the same old same old breakfast, and I like this fresh take. Maybe next time since I am only making for two, I'd use those really large flour tortillas and make single burritos, flatten them a little like you do a panini, and then toast to get them crisp like this. That, or make a crunchwrap quesadilla, which would have been easier. Thanks Nicole! This was a bit of work, and once I had my coffee and found my patient pants, I enjoyed this dish.

Jeff Intake

09/19/2024 04:14:54 AM

Crunchwrap came out wonderful, everyone said to make it again. Instead of a lb. of breakfast sausage, I put 12 oz breakfast sausage, 12 oz breakfast ham (browned in pan first then cut up into very small pieces) and about 8 oz of crumbled bacon 🥓🥓🥓🥓. Everything else the same as recipe. Thanks so much 5 ⭐⭐⭐⭐⭐ stars

Valoniel

08/19/2025 12:39:54 AM

Made this one meatless using seasoned veggie ground round instead of sausage. I was using the leftovers from tacos the previous night, so that part was super easy. I also used tater tots since I didn't have any hashbrown patties to hand. This came together in a really short space of time, and came out nice and crispy on the outside. Winner for my house!

SilverCrisp6531

05/12/2025 05:44:55 PM

Nicole, This is a great recipe. I had all the ingredients on hand, so it was easy to make. I did add a few extra ingredients…Egyptian walking onions, freshly dug leeks/ramps, garlic powder. Put some shredded cheese in the eggs along with the onions. For the two of us it was allot, so I am going to cut the rest into portions and freeze it. Hopefully, it will be okay. You are a great presenter, upbeat, enthusiastic and a great cook. I enjoy watching your videos. Have an excellent day! Took a couple photos, enjoy!

Adam

07/19/2025 07:10:20 PM

Excellent brunch recipe

Kimberly Ward

07/19/2025 03:51:48 PM

A keeper for sure and so easy to make.

Captain Lolo

05/19/2025 08:36:27 PM

Made this for brunch and it was so amazing! So many ways to customize!

Nicholas Smith

11/03/2024 07:22:16 PM

Bro, it slapped harder than I expected.

Marilyn Maxwell Roosen

07/07/2024 09:22:38 PM

Delicious! Living in Mexico I don't have access to all of the ingredients so yes, I had to swap out some things, but it still turned out great! Husband said to add it to monthly menu (my menu is made up 2 months ahead of time).

Cook Time: 15 minutes