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5.0 from 6 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 792 kcal
Course: Breakfast
Cuisine: Mexican

Ingredients

For the Crunchwrap:
  • 3 large eggs
  • ½ cup shredded cheddar cheese
  • 4 lices 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 jalapenos
  • 2 teaspoons pickled jalapeño juice
  • 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

    Cup of Yum
  1. Heat a large skillet over medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Follow this process to prepare the 2nd crunchwrap with the remaining ingredients.
  6. Wipe the skillet clean and then heat the vegetable oil in the same large skillet over medium high heat.
  7. 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.
  8. Flip and cook the other side of the crunchwrap for 1-2 more minutes.
  9. 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

Calories 792kcal (40%) Carbohydrates 44g (15%) Protein 27g (54%) Fat 56g (86%) Saturated Fat 19g (95%) Polyunsaturated Fat 15g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 316mg (105%) Sodium 1501mg (63%) Potassium 508mg (15%) 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

% 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.