Breakfast & Brunchcopykat5.0
Homemade Taco Bell Breakfast Crunchwrap (Ready in 20 Minutes)
This copycat Taco Bell Breakfast Crunchwrap features crispy hashbrowns, fluffy eggs, melty cheese, and bacon wrapped in a toasted tortilla.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- pan
📝 Preparation Steps
1
Prepare scrambled eggs, by breaking three large eggs into a bowl and whisking them together with a fork. Pour eggs into a non-stick skillet over medium heat that you have sprayed with non-stick spray.
eggs3
2
Season eggs with salt and pepper, and stir eggs in pan until they have cooked thoroughly. Remove from burner and set eggs aside. Use a large skillet over medium heat to warm tortillas. Lay tortilla in the skillet, and warm on each side for about ⏱️ 30 seconds.
eggs3
3
You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the taco bell sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.
eggs3Taco Bell Sauce
4
To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five-sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about ⏱️ 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.
Nutrition Facts
calories
480 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
919 mg
protein Content
21 g
cholesterol Content
290 mg
carbohydrate Content
28 g
saturated Fat Content
11 g
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