Pie Iron Breakfast Crunchwrap

It’s a quick and simple process to make a breakfast crunchwrap using a pie iron. This versatile gadget is your ideal campfire kitchen companion!

You might also like to try surf ‘n turf hobo dinners, shrimp scampi mountain foil packs or this sweet and juicy apple crisp – these are all campfire recipes.

Why You’ll Love It

Easy: Making breakfast outdoors is so easy when you have a pie iron and a hot campfire. Simply wrap the egg, bacon and cheese in the tortilla and cook until crispy. Cooking with a pie iron is so easy!
Tasty: You won’t regret starting the day with this delicious breakfast crunchwrap and you can add other ingredients to personalize it for your palate.
Family friendly: Everyone can get their own crunch wrap with their own preferred fillings. This is one of the best pie iron recipes to feed the whole family.

Pie Iron Breakfast Wrap Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Flour tortillas: Large flour tortillas are great for crunchwraps but you can swap your flour tortilla for a corn tortilla if you prefer. Some people add broken-up tortilla chips inside for even more of a crunch!
Scrambled eggs: Scramble your eggs in a cast iron skillet over the campfire before assembling the crunchwraps. Prefer fried eggs? You can make those just as easily.
Bacon: Either before or after making the eggs, fry bacon in the same skillet until crispy. You can use turkey bacon or sausage if you prefer.
Shredded cheese: Cheddar cheese is always good or you can sub your favorite cheese instead. I like pepper jack or Monterey jack cheese.

How to Make Breakfast Crunchwraps

For more detailed instructions with weights and measurements, jump to the printable recipe card

Build a campfire: Get it nice and hot. Check out my tips for campfire cooking!
Fill the crunch wraps: Add the eggs and bacon to the center of the flour tortilla and then add the shredded cheddar cheese on top.
Prepare your pie iron: Generously spray the pie iron with nonstick cooking spray or brush with unsalted butter.
Fold them up: Lay the flour tortilla over the greased pie iron and fold both of the sides inwards to enclose the filling. Fold the top and bottom over too, and then close the pie iron to hold the crunch wrap in place.
Cook: Cook for about 10 minutes over a medium high heat, flipping every few minutes, until crispy and golden brown, then serve hot.

Substitutions and Variations

Gluten-free version: If you want a gluten-free version, you can use gluten-free tortillas (I like these ones the best!)
Vegetarian version: Swap the bacon for sliced mushrooms and diced tomatoes.
Spice them up: Prefer your breakfast crunchwrap a little on the fiery side? Add a pinch of chili powder or cayenne pepper, and serve with hot sauce. You can add a taco seasoning packet too.
Make them heartier: Add a hash brown patty to each one or even a couple of hash brown patties. Refried beans and even cooked ground beef can make them more filling too, or you can double up on the melty cheese.

Serving Suggestions

Side dishes: Enjoy a breakfast crunchwrap hot, perhaps with salsa or sour cream. Sides like a frittata are always good, although you might want to omit the eggs from the crunch wraps if having this. Another option would be make-ahead oatmeal bowls.
To drink: Wash this tasty summer camping breakfast down with whipped dalgona coffee or a tasty cinnamon dolce latte.

How to Store Pie Iron Breakfast Crunchwraps

Store: It’s best to just made as much as you need, but leftovers will keep for a couple of days refrigerated in a sealed container.
Freeze: You can wrap and freeze them.
Thaw: Thaw overnight in the fridge.
Reheat: Reheat in the pie iron over a campfire or in the microwave if you’re back home.