Sheet Pan Breakfast Crunchwrap

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INGREDIENTS

  • 12 scrambled eggs
  • 1 cup crispy bacon
  • 3 peppers, diced
  • 1 large onion, diced
  • 6 large potatoes (skin on), diced
  • 3 tbsp olive oil
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 cups grated cheddar
  • 9 large, flour tortillas
  • 1 tsp butter

Directions

  1. Chuck your potatoes, onions, peppers, garlic powder, onion powder, paprika, salt and oil onto a tray. Roast for an hour at 200°C, turning occasionally. Cool.
  2. Spread a tsp of butter onto a sheet pan. Lay in your tortillas. Sprinkle in half of your cheese, followed by the hash. Crumble over your bacon, spoon in your scrambled eggs, then finish with the rest of the cheese. Lay down 2 more tortillas, then fold over to seal the wrap. Lay on a sheet of baking parchment, weigh down with a heavy tray and bake for 25 minutes at 200°C.
  3. Turn out, slice up and enjoy!