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You are going to love this Taco Bell Breakfast Crunchwrap Recipe. It is the perfect breakfast for on the go and it is made with simple breakfast ingredients.
We love making Copycat Recipes to save time and money to feed my large family. My kids love going to Taco Bell and they always get the breakfast crunch wrap. They were so excited that I made their favorite Taco Bell Recipe at home so they can have it at anytime of the day.
If you are looking for a delicious Breakfast Recipes make this crunch wrap. If you love this breakfast recipe, try this – Easy Freeze Breakfast Burrito or Chick Fil A Breakfast Burrito Recipe.
Table of Contents
Why Make this Breakfast Crunchwrap:
This homemade breakfast crunchwrap recipe is loaded with flavor. Wrapping a large flour tortilla with your favorite breakfast ingredients that tastes amazing with a perfect crispy texture.
You will love the amazing layers of the crispy hash browns, egg scramble and creamy jalapeno sauce. This homemade version is the perfect size to take on the go for a busy morning.
Ingredients:
For the Crunchwrap:
- Large Eggs
- Shredded Cheddar Cheese
- Slices Bacon (cooked and crumbled)
- Frozen Hash Brown Patties (cooked based on package instructions)
- Burrito Size Tortillas
- Jalapeño Sauce (optional)
- Vegetable Oil
For the Jalapeño Sauce (Optional):
- Mayonnaise
- Sour Cream
- Chopped Pickled Jalapeños
- Pickled Jalapeño Juice
- Chili Powder
- Onion Powder
- Garlic Powder
- Cumin
- Paprika
- Salt
For the full list of ingredients and recipe, scroll to the bottom for the recipe card.
Substitutions and Additions:
- Bacon or Sausage – We love making these crunchwraps with bacon but you can make them with browned ground breakfast sausage as well.
- Tortilla – We recommend using a burrito size tortilla but you can also use a smaller tortilla. If you use a small tortilla, make sure to not over stuff it so that you can wrap ingredients.
- Cheese – Feel free to use different types of cheese when making this crunchwrap. If you want a spicy flavor, you can use pepper jack cheese.
- Sauce – We love making the homemade jalapeno sauce on the crunch wrap but you can leave it off. You can also use other dressing such as ranch dressing or pesto sauce.
- Chicken – If you have leftover cook chicken, shred it and layer it in this crunch wrap recipe. This would be a delicious option for a high protein breakfast.
- Veggies – Feel free to add in veggies such as chopped onion, bell peppers or roasted corn.
Step by Step Instructions:
Step 1 – Place the eggs in a small bowl and whisk until combined. Pour the egg mixture onto the pan. Use a large spatula to push the eggs to the center of the pan to make the egg curdles. Continue this process until all the eggs are cooked but still appear slightly wet so that they do not dry out. Remove from the pan to a separate plate.
Step 2 – Then prepare the crunchwraps. Place a large tortilla on a work surface. Spread approximately 1 Tablespoon of the japaeño sauce into the center of the tortilla. Top with a cooked hash brown patty, half of the scrambled eggs, shredded cheese and bacon.
Step 3 – Fold one edge of the tortilla towards the center of the ingredients in the tortilla. Continue to fold in the edges of the tortillas to the center to form pleats and to cover all the ingredients in the crunchwrap.
Step 4 – Wipe the skillet clean and then heat the vegetable oil in the same large skillet over medium high heat. Then carefully place the crunchwraps, seam side down, in the skillet. Cook for 1-2 minutes until lightly browned.
Recipe Tips:
- Cooking Crunch Wrap – You may have to cook the crunchwraps one at a time based on the size of your pan. Flip and cook the other side of the crunchwrap for 1-2 more minutes until golden brown and melty cheese. Remove the crunchwraps from the pan. Serve immediately while warm and enjoy.
- Prepare Skillet – Make sure to prepare the skillet by spraying with non-stick cooking spray and heat over medium heat.
- Air Fryer – This recipe is great prepared also in the air fryer to cut the cooking time in half. Cook in a preheated air fryer at 370 degrees for about 6 minutes. Flip the crunch wrap half way through to cook both sides golden brown. You may need to spray the air fryer basked with a non-stick spray.
- Hashbrowns – Feel free to use any type of potatoes that you prefer. You can use shredded potatoes or hashbrowns to layer in your crunch wrap.
Topping Ideas:
These homemade crunchwrap can be served as it is but you can also serve with your favorite toppings. These are some of my favorite toppings.
- Hot Sauce
- Slice Avocados
- Salsa
- Sour Cream
- Taco Bell Sauce
What to Serve with Breakfast Crunchwrap:
These breakfast crunchwrap can be served just as it is. Feel free to add your favorite sides to make this a complete meal.
Frequently Asked Questions:
Refrigerate the leftovers in an airtight container for up to 5 days. When ready to serve, reheat the crunchwrap in the microwave for about 2 minutes.
Yes, you can freeze these crunchwrap to stock your freezer for a quick breakfast on a busy morning. Wrap in a plastic wrap, then foil and the place in a freeze safe container or a zip lock bag.
Yes, you can prepare ahead of time and store in the refrigerator. This a great breakfast to meal prep with for the week for a hearty breakfast in the morning.
More Easy Copycat Taco Bell Recipes:
If you love Taco Bell as much as my kids, then you need to try this Taco Bell Quesarito Recipe, Taco Bell Cinnamon Twists or Taco Bell Steak Quesadilla Recipe.
We also love making Taco Bell Meximelt Recipe, Taco Bell Chalupa Supreme or Taco Bell Nacho Fries.
We love hearing from you. If you make this Taco Bell Breakfast Crunch Wrap Recipe make sure to leave us a comment or a star review.
Taco Bell Breakfast Crunchwrap
Ingredients
For the Crunchwrap:
- 3 Large Eggs
- ½ cup Shredded Cheddar Cheese
- 4 Slices Bacon cooked and crumbled
- 2 Hash Brown Patties cooked based on package instructions
- 2 Burrito Size Tortillas
- 2 Tablespoons Jalapeño Sauce optional
- 2 teaspoons Vegetable Oil
For the Jalapeño Sauce: (Optional)
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sour Cream
- 1 Tablespoons Chopped Pickled Jalapeños
- 2 teaspoons Pickled Jalapeño Juice
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Salt
Instructions
- Heat a large skillet over medium high heat.
- Place the eggs in a small bowl and whisk until combined. Pour the egg mixture onto the pan. As the eggs began to set, use a large spatula to push the eggs to the center of the pan to make the egg curdles. Continue this process until all the eggs are cooked but still appear slightly wet so that they do not dry out. Remove from the pan to a separate plate.
- Then prepare the crunchwraps. Place a large tortilla on a work surface. Spread approximately 1 Tablespoon of the japaeño sauce into the center of the tortilla. Top with a hash brown patty, half of the scrambled eggs, shredded cheese and bacon.
- Fold one edge of the tortilla towards the center of the ingredients in the tortilla. Continue to fold in the edges of the tortillas to the center to form pleats and to cover all the ingredients in the crunchwrap.
- Follow this process to prepare the 2nd crunchwrap with the remaining ingredients.
- Wipe the skillet clean and then heat the vegetable oil in the same large skillet over medium high heat.
- Then carefully place the crunchwraps, seam side down, in the skillet. Cook for 1-2 minutes until lightly browned. You may have to cook the crunchwraps one at a time based on the size of your pan.
- Flip and cook the other side of the crunchwrap for 1-2 more minutes.
- Remove the crunchwraps from the pan. Serve immediately while warm and enjoy!
