English Breakfast Crunchwrap Supreme

Name: English Breakfast Crunchwrap Supreme
Total time: 6
Yield: 1
Ingredients: 3 strips bacon; 5 cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil, divided; kosher salt, to taste; freshly ground black pepper, to taste; ½ cup sliced baby bella mushrooms; 2 large eggs; 1 tablespoon milk; nonstick cooking spray, for greasing; 1 burrito-size tortilla; ½ cup baked beans, cooked; 1 tablespoon grated sharp white cheddar cheese; 1 scallion, thinly sliced; 1 frozen hash brown, cooked; 1 taco-size flour tortilla

Recipe by Alexa Santos from tasty.co

Brunch 6 Mins.

Ingredients

1 servings

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3 strips bacon
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5 cherry tomatoes, halved
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2 tablespoons extra-virgin olive oil, divided
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kosher salt, to taste
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freshly ground black pepper, to taste
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½ cup sliced baby bella mushrooms
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2 large eggs
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1 tablespoon milk

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nonstick cooking spray, for greasing
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1 burrito-size tortilla
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½ cup baked beans, cooked
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1 tablespoon grated sharp white cheddar cheese
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1 scallion, thinly sliced
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1 frozen hash brown, cooked
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1 taco-size flour tortilla

Instructions

Preheat the oven to 400°F (200°C). Line 2 small baking sheets with foil.
Arrange the bacon on a baking sheet and bake for 20-30 minutes, until crispy, but not burnt.
Arrange the tomato halves on the other baking sheet and coat with ½ tablespoon of olive oil. Season with salt and pepper, then bake for about 15 minutes, until softened and slightly darkened.
Heat another ½ tablespoon of olive oil in a small pan over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, until golden brown. Season with salt and pepper, then remove from the heat.
In a small bowl, whisk together the eggs, milk, ½ teaspoon salt, and some black pepper until foamy. Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Remove from the heat.
Spoon the baked beans onto the center of the burrito-size tortilla, then top with the scrambled eggs, cheddar, scallion, bacon, hash brown, mushrooms, and tomatoes. Place the taco-size tortilla on top and gently press down. Fold the edges of the bottom tortilla up around the top tortilla, pleating until fully closed, then flip the wrap seam-side down.
Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Place the wrap in the pan, seam-side down, and cook for about 5 minutes per side, until golden brown.
Cut in half down the middle and serve.
Enjoy!