Homemade Taco Bell Breakfast Crunchwrap (Ready in 20 Minutes)
User Reviews
5.0
18 reviews
Excellent
Homemade Taco Bell Breakfast Crunchwrap (Ready in 20 Minutes)
Report
This copycat Taco Bell Breakfast Crunchwrap features crispy hashbrowns, fluffy eggs, melty cheese, and bacon wrapped in a toasted tortilla.
Share:
Ingredients
- 2 flour tortillas
- 3 eggs
- 2 tablespoons shredded cheddar cheese
- 1/2 cup hash browns or 2 fried hash brown patties
- 4 tablespoons Taco Bell Sauce
- 4 pieces Bacon cooked cripsy
- Taco Bell Sauce
Add to Shopping List
Instructions
- Prepare scrambled eggs, by breaking three large eggs into a bowl and whisking them together with a fork. Pour eggs into a non-stick skillet over medium heat that you have sprayed with non-stick spray.
- Season eggs with salt and pepper, and stir eggs in pan until they have cooked thoroughly. Remove from burner and set eggs aside. Use a large skillet over medium heat to warm tortillas. Lay tortilla in the skillet, and warm on each side for about 30 seconds.
- You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the taco bell sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.
- To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five-sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.
Notes
- The key to perfect scrambled eggs is removing them from heat when they're still slightly underdone, as they'll continue cooking from residual heat and when assembled in the crunch wrap. For extra crispiness, try using two tortillas per crunch wrap: one regular size and one slightly smaller in the center. This creates additional layers and texture. Make at least 6-7 folds for the most secure seal when folding the tortilla. If your tortilla tears, patch it with a small piece of another tortilla using melted cheese as "glue."
Nutrition Information
Show Details
Calories
480kcal
(24%)
Carbohydrates
28g
(9%)
Protein
21g
(42%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Cholesterol
290mg
(97%)
Sodium
919mg
(38%)
Potassium
464mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
660IU
(13%)
Vitamin C
5mg
(6%)
Calcium
190mg
(19%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 290mg | 97% |
| Sodium | 919mg | 38% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 190mg | 19% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
