Breakfast Wrap Chimichanga Made Your Way
Start your morning with a crispy and customizable twist on a classic breakfast: the "Breakfast Wrap Chimichanga Made Your Way." This indulgent recipe combines fluffy scrambled eggs, your choice of savory breakfast meat, golden hash browns, and melty shredded cheese—all wrapped in a warm flour tortilla and fried to golden perfection. Add your favorite sautéed veggies, like bell peppers or spinach, for a burst of freshness, and finish it off with optional toppings like salsa, sour cream, or creamy avocado for a truly personalized touch. Quick to prepare and packed with flavor, these breakfast chimichangas are an irresistible way to fuel your day. Perfect for breakfast, brunch, or even breakfast-for-dinner, this dish delivers crispiness, heartiness, and endless customization in every bite!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 6 large Eggs
- 2 tablespoons Milk
- 2 tablespoons Butter
- 1 cup (chopped) Cooked breakfast meat of choice (bacon, sausage, or ham)
- 1 cup Shredded cheese (cheddar, pepper jack, or your choice)
- 1 cup Cooked hash browns or diced potatoes
- 1 cup (diced) Vegetables of choice (bell peppers, onions, spinach)
- 1 cup Vegetable oil
- 0.5 cup Salsa (optional)
- 0.5 cup Sour cream (optional)
- 1 medium (sliced or mashed) Avocado or guacamole (optional)
Instructions
In a medium mixing bowl, whisk the eggs together with the milk. Season with salt and pepper to taste.
Heat a large skillet over medium heat, add 1 tablespoon of butter, and cook the eggs, stirring frequently, until scrambled and just set. Remove from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter and sauté the diced vegetables until tender, about 5 minutes. Remove from heat.
Lay a flour tortilla flat on a clean surface. Add 1/4 cup of scrambled eggs, 1/4 cup of cooked breakfast meat, 1/4 cup of shredded cheese, 1/4 cup of hash browns, and a spoonful of sautéed vegetables in the center.
Fold in the sides of the tortilla and roll it up tightly to form a burrito-shaped wrap. Repeat with the remaining tortillas and fillings.
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat, making sure the oil is about 1½ inches deep and reaches 350°F (175°C).
Carefully lower one chimichanga at a time into the hot oil using tongs. Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Repeat the frying process for the remaining chimichangas.
Serve the chimichangas hot with salsa, sour cream, and avocado or guacamole on the side for dipping or topping.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 372 mg | 29% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
