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Copycat Breakfast Crunch Wrap
If making Taco Bell’s breakfast hours isn’t in the cards, we’ve got you! This crunch wrap recipe is spot-on. Just don’t skip the creamy jalapeno sauce.
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Recipe - Cottage Grove
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Copycat Breakfast Crunch Wrap
Prep Time30 Minutes
Servings2
Cook Time26 Minutes
Ingredients
2 flour tortillas, 10-inch
3 large eggs, scrambled
½ cup cooked bacon, crumbled
½ cup Taco Bell Shredded 7-Layer Blend Cheese
2 frozen hash brown patties, cooked per directions
1/4 cup sour cream
1/4 cup mayonnaise
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cumin
Pinch of salt
1/4 tsp sugar
3 tsp chopped, pickled jalapenos
1 tbsp juice from pickled jalapenos
Directions
  1. Place a large tortilla on a plate or work surface. Spread 1 tablespoon jalapeno sauce up to an inch from the edges. Layer with crispy baked hash brown, egg, cheese, and cooked bacon.
  2. Place a small pan on the stove and heat to low/medium heat. While the pan is heating, fold the wrap. Form pleats by folding one edge of the tortilla towards the center of the ingredients, holding in place and continuing all the way around to seal and form a circle.
  3. Carefully pick up the crunchwrap and place seam side down into the heated pan. Cook 1 to 2 minutes, or until lightly browned, flip and cook an additional minute. Serve immediately of freeze for up to 3 months.  
30 minutes
Prep Time
26 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
2 flour tortillas, 10-inch
Not Available
3 large eggs, scrambled
Not Available
½ cup cooked bacon, crumbled
Not Available
½ cup Taco Bell Shredded 7-Layer Blend Cheese
Not Available
2 frozen hash brown patties, cooked per directions
Not Available
1/4 cup sour cream
Not Available
1/4 cup mayonnaise
Not Available
1 tsp paprika
Not Available
1/2 tsp garlic powder
Not Available
1/4 tsp cumin
Not Available
Pinch of salt
Not Available
1/4 tsp sugar
Not Available
3 tsp chopped, pickled jalapenos
Not Available
1 tbsp juice from pickled jalapenos
Not Available

Directions

  1. Place a large tortilla on a plate or work surface. Spread 1 tablespoon jalapeno sauce up to an inch from the edges. Layer with crispy baked hash brown, egg, cheese, and cooked bacon.
  2. Place a small pan on the stove and heat to low/medium heat. While the pan is heating, fold the wrap. Form pleats by folding one edge of the tortilla towards the center of the ingredients, holding in place and continuing all the way around to seal and form a circle.
  3. Carefully pick up the crunchwrap and place seam side down into the heated pan. Cook 1 to 2 minutes, or until lightly browned, flip and cook an additional minute. Serve immediately of freeze for up to 3 months.