French Toast Crunch Wrap
A sausage, hash brown, and cheese, crunch wrap dipped in an egg batter like French Toast and pan fried! This was so tasty! Everything I need for a perfect brunch! The tostada and hash browns in the center stayed crispy, the sausage was nice and savory, and the cheese went so well with the tortilla and egg! And I added just a hint of maple syrup for some sweetness.
The inspiration for this recipe
I was excited by the idea of dipping a whole crunch wrap in some egg batter and pan frying it like French toast. One thing I thought it would solve, is when you make a crunch wrap at home, it often has too many layers of tortilla on the bottom. I figured soaking it in egg for a little would make it softer and better as you eat it! I was going to also put some egg inside, but then I realized the sandwich had some similarities to a croque madam, so I put the egg on top.
Make the egg soak mixture
I made it like usual with eggs, milk, sugar, salt, and cinnamon, but I added some chili powder for a kick.
Build the crunch wraps
Brush the tortilla with the egg mix first so it is pliable. Then add the cheese and hash browns.
Next add in the tostada, some sausage, and more cheese!
Fold the crunch wrap
Add a mini tortilla to the top and brush it with some of the egg mix, then fold the edges over it. Keep going in a circle to create the classic crunch wrap shape.
French toast the crunch wrap
I have never used French toast as an adjective before, but that is what we are doing here. Dip the crunch wrap into the egg mixture and make sure to coat both sides to create the French Toast aspect. I also let it sit on the seam side for 5 minutes to really soak in.
Cook the Crunch Wrap French Toast
Add the Crunch Wrap French Toast to a pan on medium heat and cook it until golden on all sides and cooked through.
Serve the French Toast Crunch Wrap
Pop it on a plate and top with syrup and egg!
This French Toast Crunch Wrap was amazing! So much flavor. I wasn’t sure how the cheese would mix with everything else but in the end I felt it was totally necessary in there.
Twists on this recipe
I joked that I mistakenly made a “Crunch Madame” but technically this is closer to a monte cristo. (monte cruncho?) If you wanted an actual monte cristo crunch wrap you could use ham and swiss, and if you wanted an actual croque madam crunch wrap, you could add a cheesy sauce!
I have tons of fun French toast ideas I have made over the years you can check out: Nacho French toast, potato chip French toast, garlic French toast, tortilla French toast, and yolk stuffed French toast.
French Toast Crunch Wrap
Ingredients
Egg Soak
- 3 eggs
- 1/3 cup milk or cream
- 1 tablespoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Crunch Wraps
- 1/4 pound breakfast sausage
- 4 frozen hash browns
- 3 12 inch tortillas
- 4 slices cheddar cheese
- 2 slices American cheese
- 2 crispy corn tostatas
- butter
- 2 eggs
- maple syrup
Instructions
- Whisk together the egg soak ingredients in a wide shallow bowl. Set aside in the fridge until ready to use
- Preheat a large frying pan to medium high and add in the sausage. Cook for about 8 minutes, stirring and breaking up as it cooks. Remove from the pan to a small bowl, leaving as much fat from the sausages as you can in the pan.
- Add the hash browns to the pan and cook about 5 minutes per side on medium high heat. Cook until nicely golden brown on both sides.
- lay one of the large tortillas on a cutting board and cut two 6 inch rounds from it
- Lay the next large tortilla down and brush it with the egg wash. Add a slice of cheddar, then two of the hash browns. Next add the tostada, a slice of American, half the sausage, and a slice of cheddar. Top it with the 6 inch tortilla round you cut. Brush it with the egg wash.
- Tightly fold one side over to the top. go in a circle grabbing the next area and folding it over itself. Repeat 5 or 6 times until you end up with the crunch wrap shape. Flip and place seam side down in the egg mixture. Flip it again, and then again to coat all sides and keep it resting seam down.
- Preheat a frying pan, preferably one with a cover, to medium heat with plenty of butter. Add your crunch wrap, then repeat the previous two steps to make the second crunch wrap. Add it to the pan if its big enough, or let it sit seam down in the egg wash until the first one is done.
- Cook the crunch wraps, covered if possible, about 5-8 minutes per side until golden and cooked through. While they are cooking, fry the two eggs to your preference.
- Top the crunch wraps with syrup and then the fried egg. Serve