Sheet Pan Breakfast Crunchwrap
RECIPE NOTES
x2 the sauce recipe if you want extra for dipping
x2 the sauce recipe if you want extra for dipping
INGREDIENTS
Crunchwrap
1 lb ground sausage
1 lb bacon, chopped
12 eggs
1/4 cup milk or half & half
1 tsp salt
1 tsp pepper
15 hashbrown patties
1 1/2 cups shredded cheddar cheese
Melted butter for brushing top
Creamy Jalapeño Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tbsp pickled jalapeño juice
2 tbsp diced pickled jalapeños
2 tsp paprika
1/2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp sugar
2 tsp vinegar or lemon juice
INSTRUCTIONS
- 1
Sheet Pan Eggs: Heat oven to 325°F. Grease a sheet pan that is the same size as the one you’ll use for the Crunchwrap. Whisk together eggs, milk, salt, and pepper, pour into the sheet pan, and bake for around 15 minutes or until just set.
- 2
Bake hashbrown patties according to package directions until extra crispy. Slice the bacon, then add the bacon and sausage to a pan and cook until browned and crispy. Drain excess grease.
- 3
Mix all jalapeño sauce ingredients together until smooth. Refrigerate until ready to use.
- 4
Line a clean sheet pan with tortillas, overlapping and letting the edges hang over the sides. Layer in this order: jalapeño sauce, egg sheet, sausage and bacon, cheese, then crispy hashbrown patties.
- 5
Add a tortilla with ¼ cup jalapeño sauce in the middle. Fold the tortillas over the top to fully enclose everything, then brush with melted butter.
- 6
Top with another baking sheet and bake at 420°F for 20 minutes. Remove the top sheet and bake for another 7 minutes until golden and crispy.