Breakfast Crunchwrap

• hash browns1
• cooking oil0.25 cup
• taco seasoning, southwestern or Creole spices↗1 tablespoon
• salt to taste↗
• stuffed pork sausage↗0.5
• beaten eggs↗6
• shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese (I love it for its smooth and creamy melt!)7 oz
• burrito-size wheat tortillas↗5

Step-by-step instructions

1. 1

   Hash browns: Heat oil over medium heat in a large wide skillet. Working in batches, place hash browns in a thin layer, sprinkle with spices and gently press with a spatula. Cook until golden and crispy. Flip and repeat. Remove with a spatula onto a paper‑towel‑lined plate. Season with salt.

2. 2

   Sausage and eggs: Sauté the sausage in a large non‑stick skillet. When the sausage is done, drain excess oil. Reduce heat. Add the eggs to the hot skillet with the sausage and gently stir with a spatula until they just begin to set.

3. 3

   Tortillas: Place a large tortilla on a flat surface. Cut it into quarters (these pieces will be used as the filling layer).

4. 4

   Time for the crunchwrap: Layer the hash browns, the sausage‑egg mixture, and your shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Place a tortilla quarter on top and fold the tortilla edges inward, section by section, forming roughly a star shape (see video for demonstration). Place in the heated oiled skillet. Cook a few minutes on each side until the outside is firm, crunchy and golden. Slice and serve!