Taco Bell Breakfast Crunchwrap Recipe
User Reviews
5
Taco Bell Breakfast Crunchwrap Recipe
Description
The Taco Bell Breakfast Crunchwrap Recipe features hash brown patties cooked to a crispy texture layered inside a flour tortilla with fluffy scrambled eggs, crumbled bacon, and a blend of cheddar or Mexican cheeses. A mixture of sour cream and hot sauce adds a creamy and tangy element. The ingredients are arranged on the warmed tortillas, topped with the hash browns, then folded over repeatedly into a tight hexagonal wrap. It is finished by cooking or air frying the wraps until golden and lightly crisp on the outside. This process melds the ingredients together with a combination of soft egg filling and crunchy potato exterior.
The sour cream and hot sauce combination balances the saltiness of the bacon and richness of the cheese. Warming the tortillas before assembling helps with folding without tearing. The final air frying or stovetop cooking crisps the exterior and warms the fillings through.
This breakfast crunchwrap is satisfying to eat on its own but works well with fresh salsa or extra hot sauce if desired. It offers a portable breakfast option combining savory, creamy, and crunchy elements all in one handheld item.
For convenience, you can prepare bacon and hash browns ahead of time. Both stove and air fryer methods are suitable for cooking the components. Shredded hash browns can be used in place of patties if preferred. The recipe can also be adapted by substituting breakfast sausage for bacon.
Ingredients
- 4 Hash Brown Patties
- 6 egg large
- 12 lices Bacon 1 pound, cooked
- 1/4 cup sour cream
- 2 tablespoons hot sauce or any hot sauce, Taco Bell brand
- 1/2 cup cheddar cheese or Mexican cheese blend, shredded
- 4 flour tortillas burrito-size
Instructions
- Cook the hashbrowns as directed by the package instructions. Or add them to the air fryer and cook at 400 degrees F for 10 minutes.
- To scramble the eggs, break them into a bowl and stir. Cook them in a non-stick skillet on medium heat on the stove for 2-3 minutes, stirring.
- In a bowl, combine the sour cream and hot sauce. Set aside.
- Chop the scrambled egg into bite-size pieces and crumble the pieces bacon. Then combine the eggs, bacon, and cheese in a bowl.
- Warm tortillas in the microwave for 10 seconds to soften. Then place a 1/2 cup of the egg mixture in the center of each tortilla.
- Spread the sour cream sauce made in step #3 on one side of each cooked hash brown
- Add a hash brown patty on top of the egg mixture.
- Fold over one edge to the center and continue in one direction, overlapping with each fold until fully closed. The breakfast crunchwraps will have a hexagon shape once they are folded.
- Place the wraps in an air fryer basket sprayed with oil. Spray the wraps with oil and cook at 375° for 5 minutes on each side. Or cook in a hot skillet on the stove for 5 minutes per side.
- Remove wraps and let them cool slightly before serving.
Notes
- Shredded hash browns can be used instead of patties; cook fully before assembling.
- Bacon may be swapped with breakfast sausage according to preference.
- Prepare bacon and hash browns ahead to save assembly time.
- Cooking can be done using either stove or air fryer based on convenience; no significant time difference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 292mg | 97% |
| Sodium | 987mg | 41% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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