Here’s a super easy Breakfast Crunchwrap recipe so you can make your favorite Taco Bell copycat at home. Easy and filled with all your favorite breakfast ingredients.
Are you a fan of Taco Bell Crunchwraps? Have you tried making them at home? What about making a Breakfast Crunchwrap?
Man, oh man you are in for a treat. These Breakfast Crunchwraps are a huge family favorite. We make them more often than not, everyone goes wild for them.
Packed with all of the flavors you love for breakfast, these are filled with fluffy eggs, crispy bacon, savory sausage, shredded hashbrowns, and ooey gooey cheese.
They’re the perfect breakfast for anyone that is a fan of breakfast food, which in this house we are, it doesn’t matter if it is savory or sweet, but we went with savory this time around.
Not only are they fun and tasty, they are easy to put together and you can make as many as you’d like with ease – that is another reason why we absolutely love these.
If you love takeout but don’t want to drive or pay the money for it then you have to make these Breakfast Crunchwraps ASAP! They will soon become a staple in your house.
Some of our other favorite breakfast recipes we have on our site include: Salted Caramel Rolls, Egg in a Hole, and Pistachio Muffins.
WHY THIS RECIPE WORKS:
- Easy way to get all your breakfast favorites into one meal.
- Don’t have to leave the house or sit in the drive thru for Taco Bell Breakfast Crunchwrap.
- Customize it to your exact taste, add extra of this, omit that. Whatever makes your tastebuds happy.
- Great option for eating breakfast on the go.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Egg
Shredded hashbrowns
Cheddar cheese
Breakfast sausage
Bacon
Tortillas
Tostada shells
Olive oil
Salsa (optional)
HOW TO MAKE A BREAKFAST CRUNCHWRAP, STEP BY STEP:
- Take the burrito shell and place it in the center of the counter or table. Sprinkle cheddar cheese in the center.
- Top with a spoonful of shredded hashbrowns, then bacon crumbles.
- Place crunchy tostada next on top of the bacon, followed by a spoonful of scrambled eggs, and a spoonful of breakfast sausage. Top with more cheese.
- Fold in the sides of the burrito shell, covering the top completely.
- Over low to medium heat place a teaspoon of olive oil in a skillet. Add crunch wrap folded side down and heat up until golden brown.
- Flip crunchwrap over and heat for an additional 2 minutes.
- Repeat until all crunch wraps are made.
- Serve with salsa and enjoy!
WHAT SIZE BURRITO SHELL DO YOU RECOMMEND USING?
I use a 12″ burrito shell. This gives you enough space to add alllll the delicious breakfast goodies to really fill your Breakfast Crunchwraps..
CAN YOU ADD SALSA INTO THE CRUNCH WRAP?
Yes! Just add the salsa first so it doesn’t drip out while heating the wrap.
CAN I MAKE THE WHOLE CRUNCHWRAP AHEAD OF TIME
I would say no, only because the best part is the crunch you get from the crunchy tostada when it’s freshly cooked. If you store them in the refrigerator the tostada will become soggy and you’ll lose the crunch factor.
COULD VEGETABLES BE ADDED IN PLACE OF ONE OF THE MEATS?
Absolutely! You can add and omit anything you love to serve at breakfast in this crunchwrap recipe. That’s one of the reasons why I love it so much.
HOW TO FOLD A CRUNCHWRAP:
Folding a Taco Bell crunchwrap copycat wrap is super easy. Just start to fold in one of the sides to cover up some of your ingredients and continue folding the “edges” around the shell in a clockwise motion.
Use one hand to fold the “side” in and the other to hold the already folded pieces together.
HOW TO STORE:
This is best when you first make it. The longer it sits out, the more soggy it will become. Therefore, I don’t recommend refrigerating this to save for later.
Even storing it in an airtight container on the countertop can be risky. Just like regular Taco Bell, eat it when you get it or make it and don’t wait to enjoy it later. Some things are better enjoyed later, but this recipe is NOT one of them.
You can however prepare all the ingredients ahead of time and make the recipe the day after.
TIPS AND TRICKS:
- A great thing about this recipe is you can prep all the ingredients the night before and then in the morning just assemble the wrap and cook.
- Cook your eggs however you prefer them. They don’t have to be scrambled.
- Add any of your favorite breakfast ingredients in. It doesn’t have to be listed here for you to include them.
- If you’re making these for kids, you can use smaller tortilla shells so they’re easier for them to hold.
- Are you a ketchup and eggs kind of person? Feel free to add a squirt of ketchup, or have some on the side for dipping. You could even add hot sauce, sriracha or anything you like to dip your breakfast food in.
- Don’t overstuff your crunchwrap or you’ll have a hard time folding it up and keeping it together while eating.
- Double this recipe to make more for a larger crowd.
Enjoying a Breakfast Crunchwrap recipe with fluffy eggs, crispy hashbrowns, your favorite breakfast meats and more has never been so easy. Grab all your ingredients to make this today!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
If you’ve tried this BREAKFAST CRUNCHWRAP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Breakfast Crunchwrap
Ingredients
- 6 eggs scrambled
- 2 cups shredded hashbrowns cooked
- 2 cups cheddar cheese shredded
- 1 pound. breakfast sausage cooked
- 1 cup bacon crumbled
- 4 burrito flour shell
- 4 crunchy tostada shells
- Olive oil
Topping :
- Salsa optional
Instructions
- Take the burrito shell and place it in the center of the counter or table. Sprinkle cheddar cheese in the center.
- Top with a spoonful of shredded hashbrowns, then bacon crumbles.
- Place crunchy tostada next on top of the bacon, followed by a spoonful of scrambled eggs, and a spoonful of breakfast sausage. Top with more cheese.
- Fold in the sides of the burrito shell, covering the top completely.
- Over low to medium heat place a teaspoon of olive oil in a skillet. Add crunch wrap folded side down and heat up until golden brown.
- Flip crunchwrap over and heat for an additional 2 minutes.
- Repeat until all crunch wraps are made.
- Serve with salsa and enjoy!
Notes
- A great thing about this recipe is you can prep all the ingredients the night before and then in the morning just assemble the wrap and cook.
- Cook your eggs however you prefer them. They don't have to be scrambled.
- Add any of your favorite breakfast ingredients in. It doesn't have to be listed here for you to include them.
- If you're making these for kids, you can use smaller tortilla shells so they're easier for them to hold.
- Are you a ketchup and eggs kind of person? Feel free to add a squirt of ketchup, or have some on the side for dipping. You could even add hot sauce, sriracha or anything you like to dip your breakfast food in.
- Don't overstuff your crunchwrap or you'll have a hard time folding it up and keeping it together while eating.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
DEBBIE
I would love to try these. I just wish you had taken pictures of each step. I am not understanding the “FOLD” OF THESE.
Tornadough Alli
There is pictures of each step in the post, it does show how to fold these.