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Homemade Taco Bell Breakfast Crunchwrap (Ready in 20 Minutes)
5 from 18 votes

Homemade Taco Bell Breakfast Crunchwrap (Ready in 20 Minutes)

This Breakfast Crunchwrap combines scrambled eggs, crispy bacon, hash browns, cheddar cheese, and Taco Bell sauce all wrapped inside a warm, pliable flour tortilla folded into a five-sided package. The texture contrasts between the tender eggs, crunchy hash browns, and crispy bacon give this handheld a satisfying bite. It works well as a hearty breakfast or brunch option and can be prepared quickly on a stovetop with basic ingredients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 480 kcal
Course: Breakfast
Cuisine: Mexican

Ingredients

  • 2 flour tortillas
  • 3 egg
  • 2 tablespoons cheddar cheese shredded
  • 1/2 cup hash browns or 2 fried hash brown patties
  • 4 tablespoons Taco Bell Sauce
  • 4 pieces Bacon cooked cripsy
  • Taco Bell Sauce

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

  • Remove scrambled eggs from heat while slightly underdone, as they continue cooking while wrapped.
  • Use fully warmed tortillas for better pliability and easier folding.
  • Make at least 6–7 folds to secure the crunchwrap neatly.
  • If the tortilla tears, patch with a bit of melted cheese to seal the wrap.
  • Consider using two tortillas—one regular and one smaller in the center—for additional layers and crispiness.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 480

% 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.