Taco Bell Breakfast Crunchwrap is the perfect breakfast recipe. We love the way it taste and how easy it is to make. You will love this copycat recipe.
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Copycat Taco Bell Breakfast Crunchwrap Recipe:
We love this homemade version of the Crunchwrap Recipe. This breakfast recipe has become my go-to recipe on the weekend. It is quick to make and is so filling.
Homemade breakfast crunchwraps can be made in a variety of ways. We love to make on the Blackstone Griddle but you can also make in a pan on the stove top.
These breakfast crunch wraps cook golden brown with a crisp texture and a cheesy center. Add your favorite topping for a delicious breakfast recipe.
Ingredients:
Serves: 2
Make the Crunchwrap:
- Large Eggs
- Shredded Cheddar Cheese
- Slices Bacon
- Frozen Hash Brown Patties
- Large Flour Tortillas
For the Jalapeño Sauce (Optional):
- Mayonnaise
- Sour Cream
- Chopped Pickled Jalapeños
- Pickled Jalapeño Juice
- Chili Powder
- Onion Powder
- Garlic Powder
- Cumin
- Paprika
- Salt
How to Make Taco Bell Breakfast Crunchwrap:
- Step 1 – Make Sauce – Place all the jalapeño sauce ingredients in a food processor. Pulse until creamy and smooth. Refrigerate until ready to use.
- Step 2 – Heat Griddle – Preheat the Blackstone grill over medium high heat (approximately 350 degrees Fahrenheit).
- Step 3 – Cook Bacon – Place the bacon on the grill and cook for 3-5 minutes per side until crispy. Remove from the grill and chop into small pieces.
- Step 4 – Whisk Eggs – Place the eggs in a small bowl and whisk until combined.
- Step 5 – Cook Eggs – Pour the egg mixture onto the griddle. As the eggs began to set. Use a large spatula to push the eggs to the center of the griddle to make the egg curdles.
- Step 6 – Continue Cooking Eggs – Continue this process until all the eggs are cooked. But still appear slightly wet so that they do not dry out. Remove the fluffy eggs from the grill.
- Step 7 – Add Hash Browns to griddle – While the eggs are cooking, place the hash brown patties on the griddle. Add next to the eggs and cook for 3-5 minutes per side. Cook until browned and heated through. Remove from the grill.
- Step 8 – Clean – Clean the Blackstone grill.
How to Prepare Breakfast Crunchwrap:
- Step 9 – Add Tortilla – Then prepare the crunchwraps. Place a burrito size tortilla on a work surface. Spread approximately 1 Tablespoon of the japaeño sauce into the center of the tortilla.
- Step 10 – Add Ingredients to tortilla – Top with a crispy hash brown patty. Then half of the scrambled eggs, shredded cheese and bacon.
- Step 11 – Fold Tortilla – Fold one edge of the tortilla towards the center of the ingredients in the tortilla.
- Step 12 – Cover all Ingredients – Continue to fold in the edges of the tortillas to the center to form pleats. Cover all the ingredients in the crunchwrap.
- Step 13 – Continue – Follow this process to prepare the 2nd crunchwrap. Fill the tortilla with the remaining ingredients.
- Step 14 – Cook – Then carefully place the crunchwraps, seam side down, on the Blackstone grill. Cook for 1-2 minutes until lightly browned.
- Step 15 – Flip Crunchwrap – Flip and cook the other side of the crunchwrap for 1-2 more minutes.
- Step 16 – Serve and Enjoy – Remove the crunchwraps from the grill. Serve immediately while warm and enjoy melty cheese crunchwraps.
Can I Make on the Stove Top?
This breakfast crunchwrap can easily be made on your stovetop. It is the perfect recipe to make during the week on the stove top. Cook the ingredients in a large skillet over medium heat.
You can also air fry the crunchwrap in an air fryer. Prepare the crunchwrap filling and then wrap into a tortilla. Place in the air fryer basket at 350 degrees. Heat for about 5 minutes.
Cooking time will vary.
Easy Breakfast Crunchwrap Sauce:
This crunch wrap isn’t complete without adding the Crunchwrap sauce. It adds flavor and it is similar taste to hot sauce or Taco Bell sauce. The ingredients are simple and all combine easily in a bowl.
We like to make this ahead of time and keep it stocked in the fridge.
Taco Bell Crunchwrap Breakfast Variations Idea:
We love making these crunchwraps with bacon or sausage. But you can make them with browned ground sausage or breakfast sausage as well. We have also added in cooked chicken and steak.
These crunchwraps can be made in a variety of ways. Here are some other variations or additions that can be added.
- Spread Nacho Cheese
- Monterey Jack Cheese
- Pepper Jack Cheese
- Top with Guacamole, Salsa or Sour Cream
- Diced Cooked Potatoes
We recommend using a burrito-size tortilla. But if you prefer you can use a small tortilla. There are many tortilla options to choose from. To fit into any diet restrictions.
Breakfast Crunchwrap Taco Bell Recipe Tips:
- Prepare Griddle – Make sure to preheat the griddle and add butter to prevent the ingredients from sticking.
- Filling Tortilla – Do not overfill the tortillas so that you can easily wrap the tortilla around the the filling.
Can you Freeze Breakfast Crunchwrap?
Yes, if you like to meal prep for the week, you can easily make these crunchwraps to freeze. Prepare as the recipe card indicates and then allow to cool completely.
Wrap in plastic wrap and foil then place in a freezer safe container. These crunchwraps will stay fresh for up to 3 months.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days.
Print Recipe for Taco Bell Breakfast Crunchwrap:
Blackstone Taco Bell Breakfast Crunchwrap
Ingredients
For the Crunchwrap:
- 3 Large Eggs
- ½ cup Shredded Cheddar Cheese
- 4 Slices Bacon
- 2 Hash Brown Patties
- 2 Burrito Size Tortillas
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
- Place all the jalapeño sauce ingredients in a food processor. Pulse until creamy and smooth. Refrigerate until ready to use.
- Preheat the Blackstone grill over medium high heat (approximately 350 degrees Fahrenheit). Place the bacon on the grill and cook for 3-5 minutes per side until crispy. Remove from the grill and chop into small pieces.
- Place the eggs in a small bowl and whisk until combined. Pour the egg mixture onto the griddle. As the eggs began to set, use a large spatula to push the eggs to the center of the griddle 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 grill.
- While the eggs are cooking, place the hash brown patties on the griddle next to the eggs and cook for 3-5 minutes per side until browned and heated through. Remove from the grill.
- Clean the Blackstone grill.
- 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.
- Then carefully place the crunchwraps, seam side down, on the Blackstone grill. Cook for 1-2 minutes until lightly browned.
- Flip and cook the other side of the crunchwrap for 1-2 more minutes.
- Remove the crunchwraps from the grill. Serve immediately while warm and enjoy!
Recipe Notes
Nutrition Facts
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