Better Than Taco Bell Breakfast Crunchwrap
This breakfast crunchwrap is better than Taco Bell’s! Toasted tortillas are encased with melty cheddar cheese, bacon, scrambled eggs, crispy hashbrowns, and creamy chipotle sauce.
If you love Taco Bell, check out more copycat recipes like the 7 Layer Taco Bell Nacho Fries, Better Than Taco Bell Mexican Pizza, and Cheesy Gordita Crunch.
Homemade breakfast crunch wraps is the breakfast for champions! It is the ultimate morning meal because it is loaded with all the breakfast staples: fluffy scrambled eggs, salty bacon, crispy hash browns, and plenty of gooey cheddar cheese.
Add my Creamy Chipotle Sauce to the mix and you have a mouthwatering combo!
About This Breakfast Crunchwrap Recipe:
Better Than Taco Bell! Skip the long lines at the fast food drive-thru and make a crunch wrap at home. This homemade version uses fresh ingredients and is more affordable per serving so you can feed the whole family on a budget.
Great on the Go! Just like a burrito, this is the perfect handheld meal. Wrap up your breakfast in a tortilla, grill it to toasty, golden brown perfection, and enjoy it on the go.
Customizable! Swap the bacon for another meat, make it vegetarian, add peppers for spice… make this recipe your own!
Ingredients you need:
- Flour tortillas: You need 4 large tortillas and 4 small tortillas
- Chipotle cream sauce: This homemade sauce is smoky, spicy and silky smooth. It is a combination of sour cream, mayonnaise, chipotle adobo paste, lime juice, and garlic powder and takes just 2 minutes to whip up.
- Large Eggs: Scramble the eggs over low heat, adding salt and pepper to taste.
- Cheddar cheese: Shredded.
- Hash brown patties: Air fry or bake them until they are crispy.
- Bacon: They need to be fully cooked before they are wrapped in the tortillas. Dice them up or just cut them in halves or thirds.
How to Make a Breakfast Crunchwrap:
Cook Bacon, Eggs, and Hashbrowns
Begin by preparing the bacon, scrambled eggs, and hashbrowns.
Assemble Breakfast Crunch Wraps
Place a large tortilla on a flat surface and add about one tablespoon of the chipotle cream sauce to the center of the tortilla. Spread it out into a small circle.
Now add a scoop of the scrambled eggs right over the sauce. Sprinkle about ½ cup of the shredded cheddar cheese on top of the eggs. Now place the hash brown on top of the cheese.
Add two strips of bacon on top of the hash brown (cut the bacon in half if it is too long).
Place a small tortilla on top of the bacon and begin wrapping the large tortilla around it to close.
Grab one small corner of the large tortilla and fold it directly toward the center as tight as possible. Keep folding in the large tortilla until it is fully wrapped and closed.
Continue these steps until all of the breakfast crunch wraps are assembled.
Heat a large skillet over medium-high heat. Use a little non-stick spray and place the crunch wraps in the skillet FOLD SIDE DOWN first.
Cook for 2-3 minutes or until they are golden brown, then flip and cook the other side until browned.
Serve with extra chipotle sauce for dipping. And enjoy!
Alternatives and Variations:
- California Breakfast Crunchwrap: This variation includes diced tomatoes and guacamole.
- Vegetarian Breakfast Crunch Wrap: Make this meatless by simply omitting the bacon.
- Crunchwrap Supreme: Add sour cream, lettuce, tomato and nacho cheese to make your own breakfast version of this Taco Bell favorite.
- Protein: Instead of bacon, try breakfast sausage, or steak.
- Sauces: I love the chipotle sauce used in this recipe but you can replace it with your favorite hot sauce or nacho cheese.
- Cheese: Instead of cheddar, try American, Pepper Jack, Monterey Jack, or mozzarella.
- Potatoes: If you do not have hash browns, use tater tots. If you do not mind losing the crunch, you can opt for skillet potatoes instead.
Pro-Tips:
- Remember to precook the eggs, bacon and hashbrowns.
- For perfect scrambled eggs, cook them over low heat. If you add the beaten egg mixture to a too hot pan, it cooks too quickly and the eggs become rubbery.
- A warm tortilla is easier to manipulate. Heat up flour tortillas for about 10 seconds to make them easier to fold when asembling the crunch wraps.
Storing and Reheating:
Wrap leftover breakfast crunchwraps in aluminum foil and store them in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months.
To defrost a frozen crunch wrap, place it in the refrigerator overnight. To reheat, you can either microwave them or warm them up on the stovetop or in the air fryer.
FAQ:
What is in a Taco Bell Breakfast Crunchwrap?
The Crunchwrap includes eggs, meat (either bacon, sausage crumbles, or steak), cheese, and a full hashbrown.
Can I make breakfast crunchwraps ahead of time?
Yes. You can make them in advance. Allow them to cool before wrapping them in aluminum foil and storing them in the fridge.
Alternatively, precook the bacon, eggs, and hash browns up to one day ahead and store them in seperate air tight containers in the fridge. When you are ready to serve them, simply assemble the wraps and cook them for about 5 minutes in a hot pan or griddle.
Does Taco Bell offer the Breakfast Crunchwrap all day?
No. Taco Bell stops serving their breakfast items at 11 A.M. at most locations. That is why you should definitely make your own breakfast crunch wraps at home!
More Copycat Recipes to Try
- Steak Egg and Cheese Bagel – McDonald’s Copycat
- Copycat PF Chang’s Chicken Lettuce Wraps
- Copycat KFC Famous Bowl
- Copycat In-N-Out Sauce
- Cheesecake Factory Avocado Egg Rolls
Better Than Taco Bell Breakfast Crunchwrap
Ingredients
- 4 large Flour tortillas
- 4 small Flour tortillas
- 4 tablespoons Chipotle cream sauce
- 4 large Eggs, scrambled (salt and pepper to taste)
- 2 cups Cheddar cheese, shredded
- 4 Hash brown patties
- 8 pieces Bacon, fully cooked
Instructions
- Place a large tortilla on a flat surface and add about one tablespoon of the chipotle cream sauce to the center of the tortilla. Spread it out into a small circle.
- Now Add a scoop of the scrambled eggs right over the sauce. Sprinkle about ½ cup of the shredded cheddar cheese on top of the eggs. Now place the hash brown on top of the cheese.
- Add two strips of bacon on top of the hash brown (cut the bacon in half if it is too long).
- Place a small tortilla on top of the bacon and begin wrapping the large tortilla around it to close.
- Grab one small corner of the large tortilla and fold it directly toward the center as tight as possible. Keep folding in the large tortilla until it is fully wrapped and closed.
- Continue these steps until all of the breakfast crunch wraps are assembled.
- Heat a skillet over medium-high heat and place the crunch wraps in the skillet FOLD SIDE DOWN.
- Cook for 2-3 minutes or until they are golden brown, then flip and cook the other side until browned.
- Serve with extra chipotle sauce for dipping. And enjoy!
super delicious
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