Highly Recommended
Oh, that's damn good, you guys. The hash brown has got a good crunch. The peppers inside the salsa has enough heat to give it a decent kick. And the eggs and the meat just taste good.
TANK'S WORLD Presents - Cooking with Tank
Cooking with Tank
Breakfast Crunchwrap
Published May 18, 2025
Note: This recipe was auto-generated based on YouTube's auto-generated captions and may contain inaccuracies. Please watch the video for the most accurate instructions and ingredient measurements.
Ingredients
- ☐ Venison summer sausage, diced
- ☐ Eggs, scrambled
- ☐ Butter, 1 dollop
- ☐ Salt, a pinch
- ☐ Pepper, a pinch
- ☐ Garlic powder, a shake
- ☐ Homemade tomato jalapeno salsa, 2 scoops
- ☐ Tortilla
- ☐ Doritos nacho cheese sauce, a glob
- ☐ Hash brown patty, 1
- ☐ Mexican style four-cheese blend, a handful
- ☐ Taco sauce, a drizzle
Instructions
1
Melt butter in a pan and cook the diced venison summer sausage until cooked through.
2
Add scrambled eggs to the pan with the sausage.
3
Season with salt, pepper, and garlic powder.
4
Stir in two scoops of homemade tomato jalapeno salsa and mix everything together until the eggs are coagulated.
5
Remove from heat and set aside.
6
Spread a glob of Doritos nacho cheese on a tortilla.
7
Add a scoop of the egg and sausage mixture to the center of the tortilla.
8
Place a cooked hash brown patty on top of the filling.
9
Top with Mexican style four-cheese blend and a drizzle of taco sauce.
10
Fold the tortilla into a hexagonal shape (fold sides in, then fold over).
11
Heat another pan and sear the crunchwrap until sealed and golden brown on both sides.
So, till next time, my friends and fans, I've been Tank signing off. Have a wonderful day, night, evening, whenever you're watching this. And always just remember to keep your heads up, keep moving forward, keep your eyes wide, go outside and smell the sunshine, and just always be yourself and be awesome.