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!
Servings: 1
Ingredients
- 2 eggs scrambled
- ¼ Cup cheese shredded
- ¼ Cup bacon cooked and chopped
- 1 flour tortilla large
Instructions
- Get your campfire nice and hot and generously grease the inside of your pie iron.
- Place the large flour tortilla on a flat surface. Add the scrambled egg and bacon into the middle of the tortilla. Sprinkle the shredded cheese on top.
- Fold tortilla sides into the center, overlapping the edges. If there is a small gap where the tortilla edges don’t meet, you can cut a piece off another tortilla to fill the space.
- Press it down gently with your hands, place it in the pie iron and close it.
- Cook for approximately 10 minutes, flipping every few minutes. Check often as time will vary depending on where the pie iron is placed in the fire. It should be golden brown and crispy.
- Serve hot, with your favorite sauce, salsa or sides.
Notes
Add more flavor: Feel free to throw in other ingredients and seasonings. You could include garlic powder and taco seasoning for a south of the border taste, and maybe some canned corn too.
Check them often: The cooking time depends on various factors, such as how hot the fire is, how thick your pie iron plates are and the tortillas and filling. So, check the crunch wraps during cooking. As soon as they're crispy and golden brown, they're ready to serve.
Dips and sauces: Pair your breakfast crunchwrap recipe with salsa, sour cream, ranch dressing, or even Velveeta for dipping.
Double up: You can add a second tortilla in between the outside one and the fillings if you are worried they won't be sturdy enough to hold all the fillings or if you prefer a soft tortilla inside a crunchy one. Corn tortillas inside the flour one are another idea.
Check them often: The cooking time depends on various factors, such as how hot the fire is, how thick your pie iron plates are and the tortillas and filling. So, check the crunch wraps during cooking. As soon as they're crispy and golden brown, they're ready to serve.
Dips and sauces: Pair your breakfast crunchwrap recipe with salsa, sour cream, ranch dressing, or even Velveeta for dipping.
Double up: You can add a second tortilla in between the outside one and the fillings if you are worried they won't be sturdy enough to hold all the fillings or if you prefer a soft tortilla inside a crunchy one. Corn tortillas inside the flour one are another idea.
Nutrition
Calories: 863kcal | Carbohydrates: 16g | Protein: 20g | Fat: 79g | Saturated Fat: 32g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 0.03g | Cholesterol: 412mg | Sodium: 619mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 758IU | Calcium: 293mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
