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Giant Breakfast Crunchwrap


This is essentially a massive round breakfast burrito, but without all the filler…

Giant Breakfast Crunchwrap Recipe

Serves 6-8

This is essentially a massive round breakfast burrito, but without all the filler – a great option if you’ve hit it hard the night before. Once turned out, you can slice this like a cake, dunking the slices into your favourite breakfast condiments like a boss…


  • 1 x 700g packet ready-made hash brown
  • 4 sausages
  • 12 rashers bacon
  • 8 eggs
  • 2 tbsp milk
  • 2 tsp unsalted butter, plus 1 tbsp melted for brushing
  • 2 tbsp chopped chives
  • 7 large flour tortillas
  • 180g Cheddar, grated
  • salt and freshly ground black pepper, to taste


  1. Preheat the oven to 180°C/350°F/gas 4 and the grill (broiler) to medium-high.
  2. Bake the hash browns according to the packet directions.
  3. Meanwhile, cook the sausages by your preferred method and slice into rounds. Likewise, cook the bacon until crispy.
  4. Whisk together the eggs and milk and season with salt and pepper.
  5. Heat the 2 tsp butter in a non-stick saucepan over a medium-low heat. Pour in the eggs and cook, stirring occasionally, until just cooked and nicely scrambled. Fold through the chives and remove from the heat.
  6. Brush a 30cm (12in) round cast-iron skillet or ovenproof frying pan with melted butter. Arrange 5 tortillas, overlapping, around the edge of the pan and place 1 in the middle to form a base. Sprinkle over half of the cheese and place the hash browns on top, then cover with the scrambled eggs, sausage slices, bacon and the remaining cheese. Place the remaining tortilla on top and then fold over the edges of the overlapping tortillas to cover and form a sort of parcel.
  7. Top with a piece of greaseproof paper and weigh it down with something flat and heavy (to stop the wraps from unfurling) and place in the oven for 20–25 minutes, or until golden brown.
  8. Remove the crunchwrap from the pan and flip over, then place under the grill until golden brown.

Serve with your favourite breakfast condiments.

Further Information

Recipe from Twisted: A Cookbook, published in September 2020, from Co-Creators Tom Jackson and Harry Bamber.

Twisted by Tom Jackson & Harry Bamber

Credit: Recipe & all associated images With Copyright Owner Permission of Twisted, Louise Hagger (Food) and Steve Ullathorne (Tom & Harry)

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