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Get ready to revolutionize your breakfast game with our homemade copycat Taco Bell breakfast crunchwrap recipe! This isn’t just any ordinary breakfast wrap – it’s a savory, cheesy, and satisfying morning masterpiece that’s even better than the fast food version. Enjoy fluffy eggs, crispy hash browns, savory sausage, and melty cheese, all wrapped up in a warm tortilla and grilled to golden perfection. This copycat recipe is a game-changer, giving you the power to create a breakfast classic in the comfort of your own kitchen. So say goodbye to the drive-thru and hello to a homemade breakfast that will have you jumping out of bed in the morning in anticipation.
If you’re nowhere near Taco Bell but crave a crunchwrap, the following breakfast crunchwrap recipe is simple to make and tastes exactly like the Taco Bell version.
Also try carrot cake slow cooker oatmeal, pancake nachos or savory breakfast muffins. Got a pie iron? Try pie iron crunchwraps too.
Why You’ll Love It
Just like the Taco Bell version: Skip the line at Taco Bell and instead enjoy this version, which is every bit as delicious.
Easy to prepare: This is a straightforward recipe which you will find simple to make.
Simple ingredients: You probably already have most of the ingredients in your kitchen. The remainder are easy to source.
Can be customized: You can make any tweaks you want, as you’re in charge of what goes into the crunchwraps.
Breakfast Crunchwrap Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Tortillas: Flour tortillas are the best to use, either large ones or street size ones.
Hash browns: Frozen ones are fine.
Breakfast sausage: For a meaty flavor.
Eggs: Scrambled with milk, these make a tasty filling.
Seasonings: Garlic powder and onion powder add flavor.
Cheese: I used nacho cheese as well as shredded cheddar.
How to Make a Copycat Taco Bell Breakfast Wrap
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the hash browns: Cook the hash brown patties.
Cook the sausage: Meanwhile, fry the sausage with the garlic and onion. When it’s done and no pink remains inside, you can drain almost all the fat from the skillet and remove the sausage.
Scramble the eggs: Whisk the eggs with the milk and add this to the skillet to scramble, seasoning with salt and black pepper.
Assemble the crunchwraps: Spread some nacho cheese down the middle of flour tortillas and add a hash brown, some of the sausage, some of the scrambled eggs, and then some shredded cheese. Now trim the remaining tortillas down and use them to cover the filled ones, before wrapping the edges to seal.
Fry them: Cook the breakfast crunchwraps in oil in a skillet for 5 minutes per side or until crispy and golden.
Substitutions and Variations
Sausage: At Taco Bell, you can choose from bacon or sausage, so feel free to sub bacon for the sausage in this recipe. You just need to cook it and crumble it up.
Cheese: Use another type of cheese instead of cheddar if you prefer, such as shredded Mexican cheese.
Spice them up: Add chilies or hot sauce for a kick of heat.
Hash browns: You could use leftover fried potatoes rather than the hash browns.
Optional add-ins: Anything from jalapenos to refried beans or even seasoned rice can go in there. A little hot sauce is also great. Making Taco Bell at home is a great way to control the ingredients and save money on takeout.
Vegetarian version: Substitute mushrooms, bell peppers or another vegetable for the breakfast sausage.
Serving Suggestions
For breakfast: This crunchwrap recipe makes a great grab-and-go breakfast, perhaps paired with a coffee or breakfast smoothie.
With brunch: Enjoy contrasting brunch dishes like cinnamon scones, banana Nutella muffins or some pancakes. A smoothie bowl would also be good.
How to Store Breakfast Crunchwraps
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can make a batch and freeze them in an airtight container for up to 3 months.
Reheat: You can bake them from frozen at 400 degrees F for about 10 minutes on each side.
Top Tips
Pliable tortillas: Microwave your tortillas for a few seconds before trying to fold them, especially if the package has been open and they’re slightly brittle, else they might tear.
Don’t overfill: As delicious as the filling is, make sure not to overfill these else you won’t be able to seal the tortillas.
Baked crunchwraps: If you prefer to bake instead of fry, give them about 20 minutes in a 400 degrees F oven. Another option is air frying them.
Easy Breakfast Crunchwrap FAQs
Absolutely. They freeze really well and you can simply pop one in the microwave or oven when you want a hot breakfast in a hurry.
Sure, you can substitute your preferred low carb tortillas for the flour tortillas.
Tasty Taco Bell Breakfast Crunchwrap Recipe
Breakfast Crunchwrap Recipe
Equipment
- Skillet Large
Ingredients
- 4 hash brown patties, frozen
- 1 Pound breakfast sausage
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- 6 eggs
- 1 Tablespoon milk
- salt and pepper, to taste
- 8 flour tortillas, large (or 12 to 16 small)
- 4 Tablespoons nacho cheese
- 2 Cups cheddar cheese, shredded
- 1 Tablespoon oil
Instructions
- Bake the hash brown patties according to the directions on the package. While the hash browns are baking, begin on the sausage.
- Fry the breakfast sausage in a large skillet at medium high heat. Stir in the garlic powder and onion powder. Break up the pieces as you cook it until there is no pink left.
- When the sausage is fully cooked remove it from the skillet and drain out all but about 1 Tablespoon of the fat. Turn the heat down to medium.
- Whisk the eggs in a bowl with the milk. Pour the eggs and milk mixture into the skillet and gently move them with a spatula until they are scrambled to your liking. Add salt and pepper to taste.
- Place 4 large tortillas on a flat surface. Spread about 1 Tablespoon of nacho cheese in the center of each tortilla. Add 1 hash brown patty on top. Add about ¼ of the sausage onto each of the hash brown patties. Spoon about ¼ of the scrambled eggs onto each tortilla and add about ½ cup of shredded cheddar on top of each one. Leave some space empty all the way around the edges of the tortilla.
- Warm the large skillet again (or a griddle), adding a Tablespoon of oil.
- Cut about 2 inches all the way around the edges of the 4 remaining tortillas (creating smaller circles) or place on street tacos size tortillas. Set 1 of the smaller tortillas on top of the fillings of each large tortilla. Wrap the edges up around the smaller tortilla.
- Place each of the wraps into the griddle or skillet upside down (with the turned up edges on the bottom, to keep them sealed). Fry on one side until browned, then flip and fry the other side until browned. They will need about 5 minutes per side.
- Serve immediately.
Notes
Don’t overfill: As delicious as the filling is, make sure not to overfill these else you won’t be able to seal the tortillas.
Baked crunchwraps: If you prefer to bake instead of fry, give them about 20 minutes in a 400 degrees F oven. Another option is air frying them.
Nutrition
This breakfast crunchwrap is a copycat Taco Bell breakfast in a wrap. It’s made with hash brown patties, sausage, eggs and cheese, along with other delicious ingredients and makes a great breakfast, brunch or lunch. Although you probably can’t score a Taco Bell free breakfast crunchwrap, you can definitely make your own version. Another great thing about this breakfast in a wrap is you can choose what you want to put in there.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
My family loved this recipe so much!! I’ll make this again soon! 🙂
This is so flavorful. One of my favorite recipes of yours that I’ve tried.
I loved these!