Make your own Breakfast Crunchwrap at home with scrambled eggs, hashbrowns, bacon and cheddar cheese. They're freezer-friendly, too!
Breakfast crunchwraps are my new obsession! I have one left in the freezer and I am DROOLING thinking about it. My version is better than Taco Bell's because I've snuck some veggies in there and if you ask me, they add more flavour!
Why you'll love this recipe
- Perfect copycat: This breakfast crunchwrap tastes just like the kind you'd get at Taco Bell, without the trip to the drive-thru.
- Freezer-friendly: You can make these ahead of time to enjoy on the go. Just reheat in a toaster oven and it's like new!
Ingredients and substitutions
- Flour tortillas – whole wheat or corn tortillas would also work.
- Eggs – swap out for scrambled egg whites instead.
- Bacon – use turkey bacon for a lower-calorie option, or another protein entirely like breakfast sausage.
- Hashbrown patties – tater tots would also be good here.
- Cheddar cheese – or another variety of cheese of your choice like Tex Mex or Monterey Jack.
- Red pepper – use another colour bell pepper of your choice.
- Green onions – diced red or white onion would also work.
How to make this recipe
Step 1: Cook the bacon.
Cook the bacon until crispy.
Step 2: Sauté the veggies.
Add peppers and onions to a skillet and sauté until just tender.
Step 3: Cook the hashbrowns.
Cook the hashbrown patties until golden and crispy.
Step 4: Scramble the eggs.
Whisk the eggs with salt and pepper, then cook.
Step 5: Assemble your crunchwraps.
Cut out the four smaller flour tortillas. Divide the eggs, cheese, bacon and veggies amongst the large tortillas. Top with a hashbrown, then add your smaller tortilla. Fold the large tortilla edges over the smaller tortilla.
Step 6: Fry and then serve!
Fry the crunchwrap on each side until lightly browned. Cut in half, then serve.
Breakfast crunchwrap tips & tricks
Here are some of my top tips for making this Taco Bell breakfast crunchwrap recipe at home:
- Try out different meats: Try turkey bacon, diced breakfast sausage or even diced steak.
- Make it vegan: Use your favourite vegan cheese and tofu scramble.
- Fry the wraps right away: Fry the crunchwraps immediately after assembling to keep them from getting soggy.
Frequently asked questions
Why is the tortilla tearing when I fold it?
This usually happens when the tortilla is too cold or overfilled. Warm it slightly before assembling and avoid packing in too much filling.
How do I keep the crunchwrap from getting soggy?
To prevent your breakfast crunchwrap from getting soggy, make sure you fry it right away. This will give the crunchwrap a nice crispy finish, and will prevent all the yummy fillings from making the flour tortillas soggy.
Can I bake them instead of frying?
I personally haven't tried baking instead of frying, but give it a try baking them seam-side down on a parchment-lined baking sheet at 400°F until crispy.
What to serve with your breakfast crunchwrap
- Dipping sauces like guacamole, salsa, creamy jalapeno dip or hot sauce all work well
- Fresh fruit like cut-up strawberries, mango, pineapple, etc.
- Healthy smoothie or fresh juice
- Your favourite caffeinated beverage like my cold brew
How to store and reheat
Make-ahead: Prepare the fillings separately and assemble just before serving.
Store and reheat: Store the leftovers in the fridge for 2-3 days. Reheat in a skillet or in the oven for 8-10 mins at 350°F..
More delicious breakfast recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on having these breakfast crunchwraps on the go.
- Freeze these breakfast crunchwraps in reusable freezer bags for up to 3 months.
Taco Bell Breakfast Crunchwrap Recipe
Ingredients
- 8 flour tortillas
- 8 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 slices bacon you could also use turkey bacon for lower calories
- 4 hash brown patties
- 1 cup cheddar cheese grated
- 1/2 red pepper diced
- 2 green onions sliced
Instructions
- Cook bacon in a large skillet over med-high heat until cooked through and crispy, about 4 minutes per side. Remove from heat and set aside. Crumble when cool. Do not drain fat as you'll cook the eggs in it.
- Add peppers and onions to another skillet with a bit of olive oil and saute, seasoning with salt and pepper, for 2-3 minutes until just tender.
- Meanwhile, cook hashbrown patties in a large skillet with a bit of cooking spray over med-high heat for about 5 minutes per side until golden and crispy. Remove from heat and set aside.
- Whisk eggs with salt and pepper in a large bowl. Add to the same skillet with bacon fat, cooking on medium for about 3-4 minutes until scrambled and set.
- Stack 4 of the flour tortillas together. Cut into a smaller circle with scissors to make 4 smaller flour tortillas for your crunchwraps; they should be about 5 inches in diameter.
- Now it's time to assemble! Divide the eggs, cheese, crumbled bacon and veggies among 4 of the large tortillas. Top each with a hash brown, then add your smaller tortilla. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
- Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
- Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!