Breakfast Crunchwraps

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.

Course Breakfast

Cuisine American

Keyword breakfast crunchwraps

Servings

Calories 275kcal

Author Melissa Rose

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

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.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. Based on 10 servings.

Nutrition