Make your own Breakfast Crunchwrap at home with scrambled eggs, hashbrowns, bacon and cheddar cheese. They're freezer-friendly, too!
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.
- Meal prep friendly: Make it ahead of time to enjoy on the go. It's also freezer-friendly!
Ingredients and substitutions
- Flour tortillas – whole wheat or corn tortillas can be used, but flour tortillas will give you the best results.
- Eggs – you can swap the scrambled eggs out for scrambled egg whites instead.
- Salt & pepper – to taste.
- 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 a breakfast crunchwrap
Step 1: Cook the bacon.
Cook the bacon over medium high heat until cooked through and crispy. Let it cool, then crumble into pieces.
Step 2: Sauté the veggies.
Add the peppers and onions to a skillet and sauté until just tender.
Step 3: Cook the hashbrowns.
Cook the hashbrown patties until golden and crispy, then remove from heat and set aside.
Step 4: Scramble the eggs.
Whisk the eggs with salt and pepper, then cook in the same skillet you made the bacon in. Cook until scrambled and set.
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!
Quickly and carefully flip the crunchwrap upside down onto a heated frying pan, and cook until lightly browned on both sides. Cut in half, then serve and enjoy!
Breakfast crunchwrap tips & tricks
Here are some top tips for making this Taco Bell breakfast crunchwrap recipe:
- Try out different meats: Swap out the regular bacon for turkey bacon, breakfast sausage or even steak. If you're using sausage or steak, chop it up into small pieces after cooking.
- Make it vegan: Try making this recipe vegan by leaving out the bacon, using your favourite vegan cheese and swapping out the scrambled eggs for tofu scramble.
- Fry the wraps right away: Make sure you fry the crunchwraps in a skillet immediately after assembling them. This will keep them from getting soggy and make sure everything stays together.
Frequently Asked Questions
How many calories are in a Taco Bell breakfast crunchwrap?
According to the Taco Bell website, one serving of their breakfast crunchwrap with bacon has 670 calories. In comparison, my copycat version contains only 517 calories, and you're likely getting a bigger serving size! If you make your crunchwrap with turkey bacon, that'll lower the calorie count even more.
How do you keep it 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 you bake it instead of frying it?
I personally haven't tried baking instead of frying, as it's super easy to do it in a skillet on the stovetop. If you'd prefer to bake it, you can try baking it 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, hot sauce or Taco Bell quesadilla sauce
- Fresh fruit like cut-up strawberries, mango, pineapple, etc.
- Healthy smoothie or fresh juice
- Your favourite caffeinated beverage like cold brew
Storing and reheating
You can store these breakfast crunchwraps in the fridge for 2 to 3 days. I'd recommend wrapping them in plastic wrap or tinfoil, and then storing them in an airtight container or Ziploc bag.
- Skillet: Reheat your crunchwrap in a skillet over medium-high heat to get it nice and crispy.
- Oven: Wrap your crunchwrap in foil and reheat in the oven for 8-10 mins at 350°F.
- Freezing: Wrap in plastic wrap or tinfoil, then freeze in a Ziploc for up to 3 months. Defrost in the fridge then reheat in a skillet to get it nice and crispy again.
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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 Ziploc bags up to 3 months to prevent freezer burn.
Best 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!
Notes
Nutrition
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