VenisonQuick & Easy
Venison Breakfast Crunchwrap
This Venison Breakfast Crunchwrap is loaded with crispy hash browns, fluffy eggs, melted cheddar, and a perfectly seasoned venison sausage patty, all wrapped in a golden toasted tortilla.
Prep Time
5m
Cook Time
20m
Total Time
25m
Servings
4
Rating
Not rated
Ingredients
Ingredients
Instructions
0 of 7 complete
1
Divide the venison breakfast sausage into 4 equal portions (about ¼ lb each).
2
Heat a skillet over medium heat. Place a sausage ball in the skillet, cover with parchment paper, and smash into a thin patty. Remove the parchment and cook until about 75% done on the first side. Flip and cook until fully cooked through. Remove and repeat with the remaining
patties.
3
Cook the hash brown patties in an air fryer at 400°F, flipping halfway through, until crispy and golden. Season with salt immediately after cooking.
4
For each Crunchwrap, scramble 2 eggs in a skillet with a little butter. Season with salt and pepper and cook to your preferred doneness.
5
Assemble the Crunchwrap by placing two hash brown patties in the center of a large tortilla. Top with a sausage patty, a sprinkle of shredded cheddar cheese, scrambled eggs, and a little more cheese. Add your favorite sauce if desired. I used the leftover garlic butter sauce that we made for the potato skins.
6
Fold the edges of the tortilla toward the center until it forms a sealed Crunchwrap. If your tortillas are too small, cut a small circle from another tortilla and place it over the filling before folding to help seal the bottom.
7
Place the Crunchwrap seam-side down in a skillet over medium heat. Toast until golden brown, then flip and toast the other side. Slice in half and enjoy!
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