Bacon, sausage, cheesy scrambled eggs, and a crispy smashed hash brown wrapped inside a toasted flour tortilla. Serve with chipotle crema for dipping.
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Bacon, sausage, cheesy scrambled eggs, and a crispy smashed hash brown wrapped inside a toasted flour tortilla. Serve with chipotle crema for dipping.
Author:Matt Hussey
¼ lb bulk breakfast sausage
2 frozen hash brown patties
Blackstone Breakfast Seasoning, to taste
4 large eggs
¾ cup shredded fiesta blend cheese, divided
2 extra-large flour tortillas, about 12 inches each
Cook the bacon to your preferred crispness, turning as needed. Remove and set aside on a paper towel-lined tray.
Break the sausage into chunky crumbles and cook through. Remove from the griddle and set aside.
Move the hash browns into a little of the bacon grease. Once softened, gently press them with a griddle press to create wider, thinner patties. Season with Blackstone Breakfast Seasoning and cook on both sides until golden and crispy.
Clear a section of the griddle and keep the heat low. Beat the eggs in a bowl, then pour them onto the lightly greased griddle. Gently scramble, folding in ½ cup of the cheese. Remove once the eggs are set.
Warm the tortillas briefly on the griddle until soft and pliable.
Divide the scrambled eggs between the centres of the tortillas. Top with the remaining cheese, bacon, sausage, and one hash brown per wrap.
Fold the edges of each tortilla up and over the filling, working around the centre until completely enclosed.
Place the wraps seam-side down on the griddle. Toast for about 3 minutes per side, or until golden and the seam stays closed.
Mix the Mexican crema and chipotle hot sauce together until smooth.
Cut the wraps in half and serve hot with the chipotle crema for dipping.
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