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.
Recipe - Arden Hills
Copycat Breakfast Crunch Wrap
Prep Time30 Minutes
Servings2
Cook Time30 Minutes
Ingredients
2 flour tortillas, 10-inch
3 large eggs, scrambled
½ cup cooked bacon, crumbled
½ cup Mexican 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
- Prepare the hash brown patties according to directions. While they are cooking, prepare bacon and scramble eggs.
- To make the creamy jalapeño sauce: in a medium bowl, combine ¼ cup sour cream, ¼ cup mayo, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cumin, a pinch of salt, ¼ teaspoon salt, 3 teaspoons chopped pickled jalapeños, and 1 tablespoon juice from the pickled jalapeños.
- Assemble the wraps by placing 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.
- 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.
- Carefully pick up the crunch wrap 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
30 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Mission Super Soft Tortillas, Flour, Soft Taco, 10 Each
$4.19$0.42 each
Cub Eggs, Large, 12 Each
$5.49$0.46 each
Oscar Mayer Naturally Hardwood Smoked Bacon, 16 Ounce
Buy 2 Charcoal Get $5 Off Meat with My Cub Rewards
$8.49 was $8.99$0.53/oz
Essential Everyday Four Cheese Blend, Mexican Style, Fancy Cut, 8 Ounce
$2.50 was $3.49$0.31/oz
Essential Everyday Hash Brown Patties, 10 Each
$4.69$0.47 each
Essential Everyday Sour Cream, 8 Ounce
$1.79$0.22/oz
Hellmann's Real Mayonnaise Tub, 30 Ounce
$3.99 was $7.29$0.13/oz
McCormick Paprika, 2.12 Ounce
$4.99$2.35/oz
Essential Everyday Garlic Powder, 3.12 Ounce
$2.69$0.86/oz
Essential Everyday Cumin, Ground, 2 Ounce
$3.69$1.85/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.39$0.05/oz
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.69$0.92/lb
La Costena Jalapenos Peppers, Pickled, 7 Ounce
$2.29$0.33/oz
La Costena Jalapenos Peppers, Pickled, 7 Ounce
$2.29$0.33/oz
Directions
- Prepare the hash brown patties according to directions. While they are cooking, prepare bacon and scramble eggs.
- To make the creamy jalapeño sauce: in a medium bowl, combine ¼ cup sour cream, ¼ cup mayo, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cumin, a pinch of salt, ¼ teaspoon salt, 3 teaspoons chopped pickled jalapeños, and 1 tablespoon juice from the pickled jalapeños.
- Assemble the wraps by placing 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.
- 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.
- Carefully pick up the crunch wrap 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.