Blackstone Breakfast Crunchwrap

In a large bowl, combine eggs, milk, salt and pepper. Whisk until frothy. Set aside.

Preheat the griddle to medium low heat. Leave one burner off at one end of the griddle.

Brown sausage on griddle. Once brown, slide off to the side of the griddle. That’s not heated.

Melt 1 tablespoon of butter on the griddle. Place frozen hash browns on the buttered area, cook for 5 minutes or until cooked through.

While hash browns cook, make scrambled eggs by pouring egg mixture onto the griddle, cook until done to your liking. Slide eggs off to the cool side of the griddle to keep warm.

To assemble the crunchwrap, lay out one burrito, put a hash brown patty on it, then top with scrambled eggs, sausage and cheddar cheese. Fold Tortilla by taking one edge of it and folding it to the center. Then take the next edge and fold it to the center, keep repeating around the tortilla keeping it as tight as possible.

After wrapping quickly invert crunchwraps so the pleats are on the bottom and they stay together.

To cook crunchwraps on the griddle, melt 1 Tablespoon butter over medium heat, add crunchwrap seam side down and cook until the tortilla is golden on the bottom about 2-3 minutes. Flip crunchwrap and cook until the other side is golden, about 2-3 more minutes.