Taco Bell Breakfast Crunchwrap
You are going to love this Taco Bell Breakfast Crunchwrap Recipe. The perfect breakfast for on the go and it is made with simple ingredients.
Servings: 2
Cost: $5.98, $2.99 per Serving
Ingredients
For the Crunchwrap:
- 3 Large Eggs
- ½ cup Shredded Cheddar Cheese
- 4 Slices Bacon cooked and crumbled
- 2 Hash Brown Patties cooked based on package instructions
- 2 Burrito Size Tortillas
- 2 Tablespoons Jalapeño Sauce optional
- 2 teaspoons Vegetable Oil
For the Jalapeño Sauce: (Optional)
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sour Cream
- 1 Tablespoons Chopped Pickled Jalapeños
- 2 teaspoons Pickled Jalapeño Juice
- ½ teaspoon Chili Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Cumin
- ½ teaspoon Paprika
- ¼ teaspoon Salt
Instructions
- If making the optional jalapeño sauce, stir together 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon chopped pickled jalapeños, 2 teaspoons pickled jalapeño juice, ½ teaspoon chili powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon paprika, and ¼ teaspoon salt in a small bowl until smooth. Refrigerate until ready to use.
- Cook 2 hash brown patties according to the package instructions and set aside.
- Heat a large skillet over medium-high heat.
- Crack 3 large eggs into a small bowl and whisk until well combined. Pour the eggs into the hot skillet.
- As the eggs begin to set, gently push them toward the center of the pan with a spatula, allowing the uncooked eggs to flow to the edges.
- Continue until the eggs are cooked but still slightly soft. Remove the eggs from the skillet and set aside.
- Lay 1 burrito-size tortilla on a clean work surface.
- Spread 1 tablespoon of the prepared jalapeño sauce (if using) in the center of the tortilla.
- Top with 1 cooked hash brown patty, half of the scrambled eggs, ¼ cup shredded cheddar cheese, and 2 slices cooked and crumbled bacon.
- Fold the edges of the tortilla up and over the filling, creating pleats until the filling is completely enclosed.
- Repeat with the remaining burrito-size tortilla, 1 tablespoon jalapeño sauce, 1 hash brown patty, remaining scrambled eggs, remaining ¼ cup shredded cheddar cheese, and remaining 2 slices cooked and crumbled bacon.
- Wipe the skillet clean and heat 2 teaspoons vegetable oil over medium-high heat.
- Place the crunchwraps seam-side down in the skillet. Cook for 1-2 minutes until golden brown. Depending on the size of your skillet, cook one at a time if needed.
- Carefully flip each crunchwrap and cook for an additional 1-2 minutes until the second side is golden brown and crispy.
- Remove from the skillet and serve immediately while warm. Enjoy!
Notes
We love making these crunchwraps with bacon but you can make them with browned ground sausage as well.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 792kcal | Carbohydrates: 44g | Protein: 27g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 316mg | Sodium: 1501mg | Potassium: 508mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 5mg | Calcium: 357mg | Iron: 5mg
