Tim Horton’s Farmer’s Breakfast Wrap
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The Farmer’s Wrap is an iconic fast food breakfast, with egg, sausage, hash browns and cheese. Start your day on the right foot with a fresh, unprocessed Farmer’s Wrap from home! These are PERFECT for meal prepping!
What do you do when you’re in a time crunch in the morning? On those lazy mornings where I’ve slept in, I’d visit Tim Horton’s for a good farmer’s wrap! While I traditionally love my breakfast sandwich with eggs, sausage and cheese, when the farmer’s wrap first came out I was curious to try. I instantly fell in love, and that became my next favourite fast food breakfast item! If you follow my Instagram stories (and if you’re not already then you should for recipe sneak peaks and an insight into my exciting cooking adventures!), then you’ve definitely seen me enjoy quite a few of these farmer’s wraps when I’ve been busy and craving a well-rounded hot and tasty breakfast!
While I love to cook at home and I appreciate fine cuisine, I gotta say it’s so much fun to get inspired by making fast food recipes at home! I’m not sure about you, but I’ve got so many memories from fast food as a kid. The farmer’s wrap is a new concept, and I’m happy that fast food keeps evolving! With that being said, as new fast food items come out, I gotta try replicating my favourites at home!
To be honest with you there are a lot of steps to make this Tim Horton’s Farmer’s Breakfast Wrap at home, so of course if you’re starving then you’d want to go to the shop and pick one up. HOWEVER while I wouldn’t recommend you make this first thing in the morning when you’re ravenous and about to head out the door, what you CAN do is make these ahead of time! On Sunday afternoon or whenever it’s time to meal prep for the week, you can make four or however many of these you need and then pop them in the fridge! I’ll explain exactly how to store the farmer’s wrap and how to reheat. If you’re really ambitious, you can totally make a ton of these wraps and freeze them, so you’re ready for the next couple of weeks or months! If you don’t want to prep the entire wraps, then you could make extra turkey sausages and/or hash browns and freeze those separately. There are so many ways you can have this recipe prepped and ready to go so that you have no excuse to skip breakfast in the morning or resort to fast food! While the Tim Horton’s version is tasty, let’s be honest here and admit that it is fairly processed, and for the sake of health if you want to enjoy this breakfast item every day or close to it, you’re better off knowing exactly what went in it!
This recipe will show you how to make the hash browns, the eggs, the turkey sausage and how to bring all the components together. If this seems overwhelming to you, then don’t worry! I’ve got a video recipe at the bottom of this post that will really show you the concepts so you’re set up for success! Be sure to subscribe to my YouTube channel if you’re not already, and hit the bell button so you’re notified when my video recipes are live! I find the video recipes really give a full picture alongside the written instructions, so I love to make them and guarantee you results! Let’s get cooking!
Ingredients for Homemade Tim Horton’s Farmer’s Wrap
It’s time to review the ingredients that are involved in our Tim Horton’s Farmer’s Wrap! We’ll see what we need to make the turkey sausage, to make the hash browns, and the extra fillings to complete the wrap. Remember to scroll to the bottom to see the FULL PRINTABLE RECIPE CARD. The recipe card has all ingredients and their quantities and the recipe instructions! It’s also great because you can scale the recipe based on how many wraps you want to prep, and all the quantities adjust automatically. You don’t have to do any calculations for adjustments!
For the sausage
Ground turkey or chicken
Cayenne pepper (optional, for heat)
Salt
Pepper
For the Hash Browns
For the Wrap
Tortillas
Large eggs
Cheddar cheese
Butter
How to Make this Easy Breakfast wrap
Prepare the turkey sausage patty patty
To make patties for the farmer’s wraps, prepare and divide the Mild Turkey/Chicken Sausage recipe into four 1.5 ounce portions for four wraps. Freeze any extra portions.
Pour a drizzle of olive oil over the top. Using a small piece of parchment paper, smash the portions to form breakfast patties.
Set aside in the refrigerator until later.
Make the hash browns
1. Peel the potatoes and rinse them well. Grate the potatoes using the coarse side of a box grater and transfer them into a large bowl and fill with cold water.
2. Soak the potatoes for at least 15 minutes and then drain the potatoes using a sieve.
3. Heat a pan on medium heat and add olive oil. Once hot, add the shredded potatoes. Mix well to coat the potatoes with the oil and season with salt, cayenne pepper, garlic powder and onion powder. Mix again and continue cooking while stirring.
4. Once the potatoes are translucent on the sides but opaque in the center, transfer the potatoes to a bowl. The potatoes should still have a bite and not cooked all the way.
5. Add the corn flour and mix to combine. Then add the rice flour and mix until the consistency matches that of a dough. It should not be sticky. Add more rice flour as required.
6. Divide the mixture into 5-6 portions and form each portion into a oblong shape.
7. Heat canola oil on medium heat until hot, the oil should not be smoking. Fry the hashbrowns in the oil until golden brown and crispy. Cook more or less to your preference.
8. Keep warm while you prepare the rest of the ingredients.
Prepare the sauce
1. Mix all ingredients for the sauce together and set aside.
Cook the Eggs
1. Heat a large non-stick pan on medium heat and once hot, add the butter. Then crack all the eggs in the pan, and break the yolks if desired.
2. Season with salt and pepper and cover with a lid. Lower the heat and cook until the eggs are no longer runny. Portion out the eggs but breaking it around the yolk and set aside in a baking sheet, over a parchment paper.
Cook the turkey sausage
3. In the same pan, turn the heat to medium and add the sausage patties. Cook for 3-4 minutes on each side until golden brown and cook all the way through. Set aside.
Assembling the Tim Horton’s breakfast farmer’s wrap
4. Take a tortilla and add cheese, 2 portions of eggs, 1 Tbsp of the prepared sauce, 2 patties and a hashbrown. Place the assembled wrap over a piece of parchment and wrap tight. Serve right away or pack tightly in foil if refrigerating or freezing.
How to Freeze This Homemade Breakfast wrap
You can certainly freeze these Farmer’s Wraps! This makes Farmer’s Wraps really meal-prep friendly, so you can make a ton for the week or even the month and just have them ready to grab-and-go! To freeze your Farmer’s Wraps, assemble the wrap as described above. Then, wrap each sandwich individually in plastic wrap or parchment paper and store in a freezer safe Ziploc bag. I would recommend you keep them in the freezer for at most one month.
How to Reheat Frozen Farmer’s Wraps
Reheating this Farmer’s Wrap is easy! First, remove the wrap from the plastic wrap or parchment paper, and then cover with paper towel. Microwave for about 60-90 seconds, until fully warmed through and the cheese is molten. You could also heat these sandwiches in the oven or the air fryer at 350 F for about a minute, until you start to see the cheese melt.
Watch how to make Tim Horton’s Farmer’s Wrap here!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Tim Horton's Farmer's Wrap
Ingredients
- 6 oz ground turkey/chicken
- 1/8 tsp cayenne pepper (optional)
- 1/8 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 medium Yukon Gold Potatoes
- 1 Tbsp olive oil
- 3-4 Tbsp Corn starch
- 7-8 Tbsp Rice flour
- 1/2 tsp Cayenne Pepper
- Salt to taste
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- Canola oil, for frying.
- 2 Tbsp sour cream
- 1 Tbsp mayonnaise
- 2 Tbsp pickles, chopped
- 1 Tbsp sriracha sauce
- 2-3 tsp butter, for the eggs
- 6-8 large eggs
- 4 x 8 inch tortillas
- 4 slices cheddar, sliced in half
Instructions
- Prepare the sausage by mixing all the ingredients for it in a mixing bowl. Divide the mince into 1/5 ounce portions and place on a baking sheet, lined with a parchment paper.
- Pour a drizzle of olive oil over the top. Using a small piece of parchment paper, smash the portions to form breakfast patties.
- Set aside in the refrigerator until later.
- Peel the potatoes and rinse them well. Grate the potatoes using the coarse side of a box grater and transfer them into a large bowl and fill with cold water.
- Soak the potatoes for at least 15 minutes and then drain the potatoes using a sieve.
- Heat a pan on medium heat and add olive oil. Once hot, add the shredded potatoes. Mix well to coat the potatoes with the oil and season with salt, cayenne pepper, garlic powder and onion powder. Mix again and continue cooking while stirring.
- Once the potatoes are translucent on the sides but opaque in the center, transfer the potatoes to a bowl. The potatoes should still have a bite and not cooked all the way.
- Add the corn flour and mix to combine. Then add the rice flour and mix until the consistency matches that of a dough. It should not be sticky. Add more rice flour as required.
- Divide the mixture into 5-6 portions and form each portion into a oblong shape.
- Heat canola oil on medium heat until hot, the oil should not be smoking. Fry the hashbrowns in the oil until golden brown and crispy. Cook more or less to your preference.
- Keep warm while you prepare the rest of the ingredients.
- Mix all ingredients for the sauce together and set aside.
- Heat a large non-stick pan on medium heat and once hot, add the butter. Then crack all the eggs in the pan, and break the yolks if desired.
- Season with salt and pepper and cover with a lid. Lower the heat and cook until the eggs are no longer runny. Portion out the eggs but breaking it around the yolk and set aside in a baking sheet, over a parchment paper.
- In the same pan, turn the heat to medium and add the sausage patties. Cook for 3-4 minutes on each side until golden brown and cook all the way through. Set aside.
- Take a tortilla and add cheese, 2 portions of eggs, 1 Tbsp of the prepared sauce, 2 patties and a hashbrown. Place the assembled wrap over a piece of parchment and wrap tight. Serve right away or pack tightly in foil if refrigerating or freezing.
Nutrition Facts
Calories
699.09Fat (grams)
32.71Sat. Fat (grams)
11.17Carbs (grams)
67.48Fiber (grams)
5.29Net carbs
62.2Sugar (grams)
3.72Protein (grams)
33.03Sodium (milligrams)
1024.71Cholesterol (grams)
377.6Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
