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Sheet Pan Breakfast Crunchwrap

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This Sheet Pan Breakfast Crunchwrap is the ultimate breakfast upgrade! Packed with crispy hash browns, scrambled eggs, sausage, and melty cheese, all wrapped in a golden, crunchy tortilla, it’s the perfect way to feed a crowd with minimal effort. Baked in just one pan, this easy breakfast idea is great for brunch gatherings, meal prep, or busy mornings.

Ingredients

  • 8 burrito-sized tortillas
  • ¼ cup Taco Bell chipotle creamy sauce (or preferred chipotle sauce)
  • 8 hash brown patties, cooked
  • 4–8 eggs, scrambled
  • 1 lb cooked sausage
  • 1 ½ – 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • Cooking spray or oil

Instructions

Prepare the Pan

  • Preheat oven to 450°F (232°C).
  • Lightly spray a sheet pan with cooking oil.

2. Assemble the Base

  • Lay 5 tortillas on the sheet pan, slightly overlapping, with one in the center and edges hanging over.

3. Layer the Ingredients

  • Spread a layer of chipotle sauce over the tortillas.
  • Evenly place cooked hash brown patties over the sauce.
  • Add scrambled eggs and cooked sausage .
  • Sprinkle with shredded cheese.

4. Wrap the Crunchwrap

  • Place the remaining 3 tortillas on top, tucking the edges under the bottom layer.

5. Bake

  • Lightly spray the top with oil.
  • Place another sheet pan on top to weigh it down.
  • Bake for 15-20 minutes, or until golden brown and crispy.
  • Let cool slightly, then slice and serve warm.

Notes

  • Storage: Refrigerate for up to 3 days or freeze for 2 months.
  • Reheating: Bake at 350°F for 10 minutes or air fry at 375°F for 5 minutes.
  • Make Ahead: Assemble the night before and bake fresh in the morning.

Find it online: https://thefamilycooking.com/sheet-pan-breakfast-crunchwrap/