This is my take on the viral breakfast crunchwrap and it has a homemade Vermont blueberry sausage, hash browns and a blueberry goat cheese omelette, all cooked in a puff pastry until it gets nice and crispy.
The Deets:
This is my go-to recipe when I’m cooking for a big group and need a serious hangover cure. It’s my take on the viral breakfast crunchwrap, but with a twist that brings in a perfect balance of sweet and savory flavors. I found this incredible homemade Vermont blueberry sausage and paired it with crispy hash browns and a blueberry goat cheese omelet, all wrapped up in a golden, flaky puff pastry until it gets irresistibly crispy. The result is a warm, indulgent breakfast that feels like a cozy diner meal but with a unique, elevated twist.
The best part about this breakfast crunchwrap is how versatile it is—you can switch up the fillings based on what you have on hand or your personal favorites. But I highly recommend keeping the crispy hash browns and this sweet-savory combo for a flavor explosion that just works.
The Sausage:
I first stumbled upon this amazing Vermont country store called Singleton’s, where they’re known for their sausage, bacon, and all things smoked meat. It’s the kind of place that smells like a wood-fired dream the second you walk in. They had a blueberry ground sausage that immediately caught my attention, and let me tell you—it turned out to be absolutely delicious. Slightly sweet from the blueberries but still rich and savory, it was the perfect addition to a breakfast sandwich like this. If you can’t get your hands on this exact sausage, you can always mix fresh or dried blueberries into your favorite breakfast sausage for a similar effect.
This Crunchwrap is comfort food at its finest—flaky, crispy, cheesy, and packed with bold flavors. Whether you’re making it for a crowd or just treating yourself, it’s bound to be a new favorite.
If you enjoyed this, check out more breakfast ideas here!
Viral breakfast crunchwrap: blueberry sausage & goat cheese
Ingredients
- 1 Puff pastry sheet
- 2 Eggs + more for egg wash
- 3 tbsp Blueberry goat cheese This one is a vanilla blueberry from Trader Joes
- 3 Hashbrowns
- 1/3 cup Ground sausage This is blueberry
- 2 tbsp Butter
- Sea salt
- Pepper
Instructions
- Preheat oven to 375. Add 1 tbsp butter to a skillet and then add ground sausage. Cook for a few minutes until sausage is crispy and browned. Transfer to a paper towel lined plate.
- In the same pan, add a few tbsp of butter. Whisk eggs and add to a skillet, moving the pan around so the eggs are in an even layer on the pan. Add the goat cheese to the middle of the eggs. When eggs had started to set, fold in the left and right side to cover the cheese. This will allow it to melt together nicely.
- In the same skillet, cook the hash browns a few min per side just to give them a precook before they go into the Crunchwrap.
- Roll out a sheet of puff pastry and then cut in half. Add 3 hash browns to one half. Top with the omelette. Cover with the other half of puff pastry. Brush sides with egg wash and using a fork, press the edges of the two halves together.
- Brush the outside of the puff pastry with more egg wash and make carefully make slits with a knife over the top off the pastry. Bake for about 18 min or until the pastry is crispy and puffed up. Slice and enjoy!
