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Move over, Taco Bell – this copycat Breakfast Crunchwrap recipe is so much better than anything you could get from a drive-thru! Hashbrowns, breakfast sausage, nacho cheese and scrambled eggs are layered inside of tortillas to make the best breakfast ever. This is a must make recipe for brunch parties and weekend mornings at home!
I don’t know if I’m obsessed with anything the way I’m crazed about this breakfast recipe. First off, I LOVE a good copycat recipe of any kind! It’s fun to master restaurant staples in my own kitchen. I’m honestly a sucker for Taco Bell, but as much as I enjoy their menu, making my own versions of their food at home is just so much better. I get all of the flavors I’m craving without any of the fast food guilt!
Taking your first bite of a breakfast crunchwrap is a mind melting experience. Imagine a soft tortilla wrapped around layers of hashbrowns, cheese, eggs, and sausage. It’s got everything you’re craving in the morning in a handheld entree! Shake up your next big breakfast with family or brunch party with friends when you skip the usual eggs and bacon in favor of these bad boys. Grab a bottle of hot sauce to really seal the deal, of course!
Why You’ll Love This
- It’s a true copycat. You’ll find no frills here that the fast food staple doesn’t have. This is a direct copycat of the Taco Bell menu item… except better because it’s made right at home with ingredients you can control.
- Inexpensive ingredients. This budget-friendly recipe yields 4 crunchwraps without breaking the bank! Take a look at the ingredients listed and see for yourself just how inexpensive everything is.
- Super easy to make. No worries if you’re groggy first thing in the morning. These breakfast crunchwraps are so quick and easy to make while you sip on your first cup of coffee!
Ingredients You’ll Need
Here is a list of ingredients you will need to make copycat breakfast crunchwraps. Make sure to scroll down to view the full recipe for exact measurements.
- Hash brown patties
- Breakfast sausage
- Garlic powder
- Onion powder
- Eggs
- Milk
- Salt and pepper
- Flour tortillas
- Nacho cheese
- Cheddar cheese
- Oil
How To Make Breakfast Crunchwraps
Here’s a quick overview of the steps involved to make these Taco Bell copycat crunchwraps. Be sure to scroll to the bottom of this post for the full recipe.
Bake the hashbrowns. Bake the hashbrown patties according to the package directions.
Cook the breakfast sausage. While the hashbrowns are in the oven, start on the sausage. Fry the sausage in a large skillet at medium high heat. Stir in the garlic powder and onion powder. Cook, breaking up the pieces as you go, until it’s all fully brown. Remove the cooked sausage from the skillet and drain all but about 1 TBSP of the fat. Lower the heat down to medium.
Scramble the eggs. Whisk the eggs in a bowl with milk. Scramble in the skillet until fully cooked, then add salt and pepper if desired.
Assemble the crunchwraps. Spread about 1 TBSP of nacho cheese in the center of each tortilla (there should be 4 of them). Add 1 hashbrown patty on top of the cheese. Next, add about ¼ of the sausage onto each of the hashbrown patties. Place about ¼ of the scrambled eggs onto the sausage. Sprinkle about ½ cup of shredded cheddar on top of the eggs. Be sure to leave a little space empty all the way around the edges of the tortilla so you can easily fold it.
Warm the crunchwraps. Add oil to a skillet and warm it. Place a street taco tortilla on top of the filling of each crunchwrap, then wrap the edges around to close it. Place the crunchwraps upside down in the skillet, frying on each side until browned.
Recipe Tips, Substitutions, and Variations
Make this morning meal best fit for your tastes with these quick and easy tips!
- Use whatever meat you’d like. I tend to just use regular pork breakfast sausage, but any version of that will do! It can be plant based or made with turkey if preferred. You can also feel free to swap the sausage with bacon.
- Add a little spice. Craving some heat? Sprinkle on some crushed red pepper flakes or add your favorite hot sauce. I heard Taco Bell sells their hot sauce at Walmart!
- Use different hashbrowns. Hashbrown patties are what the Taco Bell crunchwraps use. However, you can make your own hashbrowns however you’d prefer! Even tater tots?!
- Leave the edges clean. When assembling the crunchwraps, it’s essential to leave a little space around the outer rim of the tortilla. That way, you can easily (and without making a mess) wrap up the crunchwrap.
- Cook them upside down first. This is how you’ll want to get those edges sealed! Be sure to first place the crunchwrap in the pan folded side down to secure the seam.
- Soften up your tortilla. If you have hard or somewhat brittle tortillas, make sure to fold them slowly or even pop in the microwave for 10 seconds before assembly to soften them up and make them more pliable.
- Do NOT overfill each crunchwrap or you won’t have enough room to fold the edges closed.
- Crunchwrap variations. Love crunchwraps but don’t want the breakfast version? I’ve got the classic Crunchwrap Supreme and Buffalo Chicken Crunchwraps recipes lined up for you!
Storage and Reheating Instructions
Breakfast crunchwraps are definitely best served fresh. Once assembled, these crunchwraps should be served immediately.
More Savory Breakfast Recipes
Here are just a few more of my favorite savory breakfast recipes that are worth waking up early for!
- Egg White Breakfast Casserole
- Instant Pot Egg Bites
- Cheesy Bacon Sausage Breakfast Sliders
- Spinach and Artichoke Quiche
Breakfast Crunchwrap
Ingredients
- 4 frozen hash brown potato patties
- 1 pound (454 g) breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 eggs
- 1 Tablespoon milk
- Salt and pepper to taste
- 8 large flour tortillas, or 4 large, 4 street taco size
- 4 Tablespoons nacho cheese
- 2 cups (226 g) shredded cheddar cheese
- 1 Tablespoon oil
Instructions
- Bake the hash brown patties according to the directions on the package. While the hashbrowns are baking, begin on the sausage.
- Fry the breakfast sausage in a large skillet at medium high heat. Stir in the garlic powder and onion powder. Break up the pieces as you cook it until there is no pink left.
- When the sausage is fully cooked remove it from the skillet and drain out all but about 1 Tablespoon of the fat. Turn the heat down to medium.
- Whisk the eggs in a bowl with the milk. Pour the eggs and milk mixture into the skillet and gently move them with a spatula until they are scrambled to your liking. Add salt and pepper to taste.
- Next we will assemble the crunchwraps. Place 4 large tortillas on a flat surface. Spread about 1 Tablespoon of nacho cheese in the center of each tortilla. Place 1 hash brown patty on top. Then place about ¼ of the sausage onto each of the hash brown patties. Place about ¼ of the scrambled eggs onto each tortilla. Then put about ½ cup of shredded cheddar on top of each. Leave some space empty all the way around the edges of the tortilla.
- Warm the large skillet again (or a griddle), adding about 1 Tablespoon of oil.
- Cut about 2 inches all the way around the edges of the 4 remaining tortillas (creating smaller circles) or place on street tacos size tortillas. Set 1of the smaller tortillas on top of the fillings of each large tortilla. Wrap the edges up around the smaller tortilla.
- Place each of the wraps into the griddle or skillet upside down (with the turned up edges on the bottom, to keep them sealed). Fry on one side until browned, then flip and fry the other side until browned. (They will need about 5 minutes per side.)
