Bacon Egg and Hashbrown Breakfast Crunchwrap

Ingredients

• Lavash Bread

  Joseph's

  2 flatbread or 128g

• Hashbrowns Frozen Potato Patties

  ShopRite

  2 piece or 126g

• Bacon Pieces

  H-E-B

  5 ½ tbsp. or 39g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Natural Cheese, Cheddar, Shredded, Fat Free

  Kraft

  1 ½ cup or 168g

Directions

1. Air fry the hashbrown patties at 400 for 9 minutes.
2. Microwave your bacon pieces to get a little crisp.
3. While the hashbrown patties cook, scramble up your eggs
4. Lay out your flatbread Layer the middle of your flat bread with your ingredients; starting and ending with ½ each of shredded cheese. This helps melt the cheese!
5. Fold up like a present starting with the bottom of your flatbread, then the bottom left corner, side…etc
6. Spray your folded side down with ICBINB and put in your frypan. Give it a couple minutes on level 7 (med/high) so it turns golden and crispy
7. Spray the top of your crunchwrap with ICBINB and flip.
8. Once that side is golden, spray the sides and use your spatula to hold one side up and the your ICBINB bottle for the other side. Keep turning the wrap all around so it gets the sides golden.
9. When done, place on a mat and cut in half then ENJOY