Breakfast Crunchwrap Recipe
Try a copycat Taco Bell breakfast crunchwrap recipe with sausage, eggs and cheese. It's so easy to make a breakfast crunchwrap at home.
Servings: 4 crunch wraps
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
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.
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
Calories: 945kcal | Carbohydrates: 37g | Protein: 45g | Fat: 68g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 385mg | Sodium: 1802mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 1mg | Calcium: 551mg | Iron: 5mg
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