Name: Ribeye Breakfast Crunchwrap: The Ultimate Morning Upgrade
Prep time: 15 min
Cook time: PT-487898H25M27S
Total time: 35 min
Cuisine: American
Ingredients: 8 oz ribeye steak (or leaner cuts like sirloin or filet mignon); Salt and pepper (to taste); 1 tbsp olive oil (or avocado oil); 1 tbsp butter (garlic-infused butter for extra flavor); ½ cup mayonnaise (or Greek yogurt for lighter version); 2 tbsp honey (or maple syrup); 1 tbsp sriracha (adjust based on spice preference); 1 tbsp Dijon mustard (or whole grain mustard); 1 tsp garlic powder (or 1 minced clove of garlic); 1 tsp lemon juice (or apple cider vinegar); 2 large burrito tortillas (10-12 inches); 2 small taco-sized tortillas; 4 large eggs; ½ cup shredded cheddar cheese; ¼ cup shredded aged white cheddar (or Gruyère, smoked Gouda); 2 hash brown patties (extra crispy); 1 tbsp butter (for cooking eggs and searing)

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Why You’ll Love This Recipe

Gourmet Breakfast at Home: This recipe combines a luxurious steakhouse experience with a convenient, portable breakfast—perfect for weekends when you want something special.
Customizable: With options to make it leaner, dairy-free, or even lower in carbs, this recipe adapts to your dietary preferences without compromising on flavor.
Quick & Easy: Despite its gourmet feel, this breakfast is surprisingly easy to prepare, with a total time of just 35 minutes.
Perfect for Special Occasions: Whether it’s a weekend brunch or a special treat, the Ribeye Breakfast Crunchwrap is a sure way to impress your guests or upgrade your own morning routine.

Ingredients

For the Ribeye:

8 oz ribeye steak (or leaner cuts like sirloin or filet mignon for a healthier option)
Salt and pepper (to taste)
1 tbsp olive oil (or avocado oil for high-heat searing)
1 tbsp butter (garlic-infused butter adds a wonderful aroma)

For the Sauce:

½ cup mayonnaise (or Greek yogurt for a lighter, tangy version)
2 tbsp honey (maple syrup can also be used for a different sweet note)
1 tbsp sriracha (adjust based on spice preference)
1 tbsp Dijon mustard (or whole grain mustard for added texture)
1 tsp garlic powder (or 1 minced clove of garlic for a bolder flavor)
1 tsp lemon juice (or apple cider vinegar for the tang)

For Assembly:

2 large burrito tortillas (10-12 inches in diameter)
2 small taco-sized tortillas (or cut a large tortilla to form a smaller circle)
4 large eggs (pasture-raised for richer yolks)
½ cup shredded cheddar cheese
¼ cup shredded aged white cheddar (Gruyère or smoked Gouda for a sophisticated touch)
2 hash brown patties (cook them extra crispy in an air fryer or oven)
1 tbsp butter (for cooking eggs and searing the crunchwrap)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Craft the Extra Special Sauce

In a small bowl, whisk together mayonnaise (or Greek yogurt), honey, sriracha, Dijon mustard, garlic powder, and lemon juice. Season with a pinch of salt and pepper.
Pro Tip: You can make this sauce up to three days ahead of time and store it in the fridge to save time in the morning.

Step 2: Cook the Ribeye to Perfection

Pat the ribeye dry and season it generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Once the oil shimmers, add the steak and sear it for 3-4 minutes per side for a perfect medium-rare.
In the final minute of cooking, add the butter and baste the steak with the melted butter.
Once cooked, remove the steak and let it rest for at least 5 minutes before slicing it into thin strips.

Step 3: Prepare the Fluffy Scrambled Eggs

In the same skillet, melt a tablespoon of butter over medium heat.
Whisk the eggs in a bowl until frothy, then pour them into the pan. Stir gently to create soft, fluffy curds.
Remove the eggs from the heat while they’re still slightly undercooked (they’ll finish cooking inside the wrap).

Step 4: Assemble Your Ribeye Breakfast Crunchwrap

Lay a large burrito tortilla flat on a clean surface.
In the center, layer the following ingredients:
- A spoonful of the Extra Special Sauce
- Half of the scrambled eggs
- A generous sprinkle of both shredded cheddar cheeses
- One crispy hash brown patty
- Half of the sliced ribeye steak
- Another drizzle of the sauce
Place a small taco-sized tortilla on top of the fillings.

Step 5: The Signature Fold and Sear

Carefully fold the edges of the large tortilla over the small tortilla, creating 5-6 pleats to form a hexagonal shape. Press down gently to seal it.
Heat a non-stick skillet over medium heat. Place the crunchwrap seam-side down and cook for 3-4 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes.

Servings and Timing

This recipe yields 2 servings.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Lower-Carb: Use low-carb tortillas and replace the hash brown with crispy zucchini or eggplant rounds.
Leaner Protein: Substitute ribeye with grilled chicken breast or turkey sausage for a leaner option.
Dairy-Free: Use dairy-free cheese alternatives and vegan mayo for the sauce.
Lighter Sauce: For fewer calories, opt for a Greek yogurt base instead of mayonnaise and cut down on the honey.

Storage/Reheating

Leftovers: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or skillet at 375°F (190°C) for 5-7 minutes to restore the crispiness.
Meal Prep: Cook the steak, scramble the eggs, and make the sauce ahead of time. Store components separately in the fridge and assemble the crunchwrap when ready to serve.

FAQs

Q1: Can I make this in an air fryer?

A: Yes! Assemble the crunchwrap as directed and place it seam-side down in the air fryer. Cook at 375°F (190°C) for 6-8 minutes, flipping halfway through.

Q2: What’s the best way to slice the ribeye?

A: Slice the ribeye against the grain to ensure the most tender bites. Look for the lines of muscle fibers and cut perpendicular to them.

Q3: Can I use a large tortilla instead of small taco tortillas?

A: Yes, you can cut a larger tortilla into a smaller circle using a cookie cutter or the rim of a glass to form the top “lid.”

Q4: How do I avoid overcooking the steak?

A: Sear the ribeye for 3-4 minutes per side for medium-rare, and always allow it to rest for 5 minutes before slicing to preserve the juices.

Q5: Can I make this recipe vegetarian?

A: Yes, substitute the ribeye with a vegetarian protein like grilled portobello mushrooms or a plant-based sausage.

Conclusion

The Ribeye Breakfast Crunchwrap is more than just a meal; it’s an event. With juicy steak, cheesy eggs, a crispy hash brown, and a tangy sauce, this gourmet breakfast treat is bound to elevate your morning routine. Whether you’re serving it for a special brunch or enjoying it as a weekend treat, this breakfast wrap is sure to impress. Try it today and indulge in the ultimate morning upgrade!

Ribeye Breakfast Crunchwrap: The Ultimate Morning Upgrade