Skip the drive-thru and enjoy this homemade version of the Taco Bell Breakfast Crunchwrap right at home! Crispy breakfast potatoes, fluffy eggs, and a layer of melty cheese wrapped in a soft tortilla and baked to toasty perfection.
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Why I Love These Breakfast Crunchwraps
- Fun breakfast recipe: Just like my breakfast burritos or sandwiches, making your own breakfast crunchwrap at home is so easy! No need to eat out!
- Freezer-friendly: These breakfast crunchwraps are ideal for prepping in advance and freezing since they reheat so easily. The perfect handheld breakfast for busy people on the go!
- Cheaper than fast food: Make this copycat taco bell breakfast crunchwrap using your favorite ingredients for less than $2 each compared to $4.19!
Ingredient Notes
- Flour tortillas: I used the taco size tortillas (Missions "Super Soft") but you can also use a larger burrito size. The important thing is that they are soft & pliable so that they fold easily and don't crack.
- Large eggs: You'll need 12 large eggs. My recipe for sheet pan eggs works perfectly for these crunchwraps. You can also use scrambled eggs if you prefer or are just making a single wrap.
- Potatoes: I highly recommend using my oven-roasted breakfast potatoes! Or you can use frozen hash browns or a hash brown patty if you want a quicker option!
- Cheese: I used shredded cheddar cheese. You can also use sliced cheese or any variety of cheese you prefer (Mexican blend, pepper jack, mozzarella, etc.)
- Salsa: Throw some green (or red salsa) in your crunchwrap for an extra burst of flavor!
How to Make Homemade Breakfast Crunchwraps
Step 1: Prepare ingredients
- Make breakfast potatoes (or crispy hash browns if using) and set aside.
- On a greased half-sheet pan, crack eggs (12 large). Use a fork to gently mix in milk (1 tablespoon). Top with salt and black pepper and bake at 350°F for 10-12 minutes. They are a bit deceiving as they may not look done, but gently press them with a fork for firmness. Cut into 20 squares.
Step 2: Add fillings
In the center of the tortilla, layer in this order: 2 egg squares, green salsa, breakfast potatoes, and cheddar cheese (2 tablespoons). Adding the cheese last is intentional so that it helps create a "seal" for your tortilla.
Step 3: Fold crunchwrap
Fold crunchwrap according to photo below, then place crunchwrap seam side down on a greased baking sheet. Place another baking sheet on top to hold them closed.
Tip: Your crunchwap will fold much easier if you use a slightly warm flour tortilla. You can wrap the tortillas in a damp paper towel and microwave them for 10-15 seconds to warm.
Step 4: Bake
Bake at 350°F for 8 minutes, then remove the top pan and bake for another 4-6 minutes until toasty brown.
Step 5: Enjoy!
- Serve with extra green salsa, sriracha sauce, or your favorite hot sauce and enjoy a delicious breakfast!
- Or, allow the fillings of the crunchwrap to fully cool, then individually wrap in aluminum foil and freeze. When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes.
Tips & Variations
- Add meat: This recipe is written as vegetarian but you can easily add breakfast sausage, crispy bacon, or any other meat to these crunchwraps to make them even heartier and add extra protein!
- Tortilla size: Want a larger crunchwrap? Just use a larger tortilla (burrito size) so you can stuff in even more potatoes, eggs, and cheesy goodness!
- Breakfast crunchwrap supremes: If you're enjoying your breakfast crunch wrap fresh, add sour cream or dip in green salsa! If you're prepping to freeze, I recommend just dipping in sour cream after you reheat.
Storage & Freezing
- Storage: Wrap individually and store in an airtight container or ziploc bag for 2-3 days in the fridge.
- Freezing: Allow the fillings to fully cool, then wrap each crunchwrap individually in foil and place in an airtight container or ziploc bag for optimal freshness. Crunchwraps will freeze for up to 3 months.
- Reheating: Remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes.
Frequently Asked Questions:
If using a smaller tortilla, add a piece of filler tortilla in the middle to help seal everything up.
Yes, you can cook this breakfast wrap in a large skillet or frying pan. To cook, place crunchwrap in skillet and cook over medium high heat for a few minutes on each side until the exterior is firm and has a nice crispy finish.
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Breakfast Crunchwraps
Ingredients
- 2 cups breakfast potatoes or cooked hashbrowns
- 12 large eggs
- 1 tablespoon milk
- 10 soft flour tortillas I use Mission "Super Soft" for easy folding
- 1 ½ cups shredded cheddar cheese
- green salsa optional
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Make breakfast potatoes (or crispy hash browns if using) and set aside.
- On a greased half-sheet pan, crack eggs (12 large). Use a fork to gently mix in milk (1 tablespoon). Top with salt and black pepper and bake at 350°F for 10-12 minutes. They are a bit deceiving as they may not look done, but gently press them with a fork for firmness. Cut into 20 squares.
- In the center of the tortilla, layer in this order: 2 egg squares, green salsa, breakfast potatoes, and cheddar cheese (2 tablespoons). Adding the cheese last is intentional so that it helps create a "seal" for your tortilla.
- Fold crunchwrap according to photos above, then place crunchwrap seam side down on a greased baking sheet. Place another baking sheet on top to hold them closed.
- Bake at 350°F for 8 minutes, then remove the top pan and bake for another 4-6 minutes until toasty brown.
- Serve with extra green salsa, sriracha sauce, or your favorite hot sauce and enjoy a delicious breakfast! Or, allow the fillings of the crunchwrap to fully cool, then individually wrap in aluminum foil and freeze. When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
I love to sleep in as late as possible, so I thought I’d try this recipe and could eat breakfast once I got to work. They are great! Easy to make and delicious! I have dairy issues, so I subbed vegan cheese in for regular cheese. They were still great. Thanks for a recipe for breakfast for the week ahead!
I'm so glad you loved the crunchwraps, Jill! Thanks so much for leaving a review!
These are so good!! We didn’t have enough shredded cheese, so we used American cheese for some of the wraps. The instructions on how to fold the wraps are easy to follow. Instead of baking in the oven, we just toasted them on low heat on our griddle. Definitely give these a try!
So glad to hear you enjoyed the recipe, Zerlynn! Thank you so much for leaving a review!
I made these for the Baking Challenge and am having a blast working my way through all the recipes! Love these for breakfast, especially on a busy weekday! They are easy to make, filling and versatile. I had some shredded hash browns to use up and some black beans also so I added them in. Delicious!
Thank you so much for taking the time to leave a review and for participating in the monthly baking challenge, Adrienne! So glad you enjoyed the recipes! :)
Excellent, I'll make extra to have in the freezer for when I need a fast breakfast, Thank you!
Thank you so much for taking the time to leave a review, Christina! I really appreciate it!