Breakfast Crunchwraps

Always looking for a protein bfast that's yummy, quick, and can be made ahead of time so boys can just reheat and eat!!  This was great -- it's nice too because most of the ingredients you have on hand most of the time.  Enjoy!!!

Serves 10

Ingredients:

1lb bacon, chopped

12 large eggs, scrambled

1/2 cup cottage cheese

2T butter

1 cup Mexican blend cheese

1 cup queso cheese

10 flour tortillas

2 cups hashbrowns, cooked until crispy

Salt and pepper

In a large skillet over medium heat, cook the chopped bacon until crispy.  Remove with a slotted spoon and drain on paper towels. Reserve 1-2T of bacon fat in the pan.

In the same skillet with the reserved bacon fat, melt butter over medium-low heat. Blend cottage cheese into the beathen eggs until well combined. Add egg mixture to the skillet and scramble until just set but still creamy. Season with salt and pepper.

Cook hashbrowns until golden and crispy. Set aside.

Lay one tortilla flat on celan surface. In the center, layer:

2-3T scrambled eggs

1-2T crispy bacon

1T queso

Sprinkle shredded cheese

2-3T crispy hash browns

Fold the edges of the tortilla up and over the filling, working in a circle to create pleats and seal the wrap completely.

Heat a skillet over medium heat and lightly grease with oil or cooking spray.  Place the crunchwrap seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.