Taco Bell Breakfast Crunchwrap
User Reviews
5
4 reviews
Excellent
Taco Bell Breakfast Crunchwrap
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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.
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Ingredients
For the Crunchwrap:
- 3 egg large
- ½ cup cheddar cheese shredded
- 4 lices Bacon cooked and crumbled
- 2 Hash Brown Patties cooked based on package instructions
- 2 tortilla burrito size
- 2 Tablespoons Jalapeño Sauce optional
- 2 teaspoons vegetable oil
For the Jalapeño Sauce: (Optional)
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 1 Tablespoons pickled jalapeno chopped
- 2 teaspoons jalapeno juice pickled
- 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
- Heat a large skillet over medium high heat.
- Place the eggs in a small bowl and whisk until combined. Pour the egg mixture onto the pan. As the eggs began to set, use a large spatula to push the eggs to the center of the pan 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 pan to a separate plate.
- 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.
- Wipe the skillet clean and then heat the vegetable oil in the same large skillet over medium high heat.
- Then carefully place the crunchwraps, seam side down, in the skillet. Cook for 1-2 minutes until lightly browned. You may have to cook the crunchwraps one at a time based on the size of your pan.
- Flip and cook the other side of the crunchwrap for 1-2 more minutes.
- Remove the crunchwraps from the pan. Serve immediately while warm and 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 Information
Show Details
Calories
792kcal
(40%)
Carbohydrates
44g
(15%)
Protein
27g
(54%)
Fat
56g
(86%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
15g
(88%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.1g
(5%)
Cholesterol
316mg
(105%)
Sodium
1501mg
(63%)
Potassium
508mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1225IU
(25%)
Vitamin C
5mg
(6%)
Calcium
357mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 56g | 86% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 316mg | 105% |
| Sodium | 1501mg | 63% |
| Potassium | 508mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 5mg | 6% |
| Calcium | 357mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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