Have you ever craved Taco Bell Breakfast Crunchwraps but didn’t feel like facing the line, or worse, the drive-thru? What if I told you there’s a way to get all that crunchy, breakfast goodness right at home? This recipe will satisfy your breakfast craving.
We love making Taco Bell breakfast crunchwraps on the weekends (or weekdays, no judgment). The key is adjusting the fillings to hit that perfect balance. Then you can have fun with new flavors. The griddle makes cooking all the layers and assembly quick and easy. It is a total game changer when you’re making them for the family. If you’re a breakfast crunchwrap fan, don’t stop here. You gotta try our Brioche French Toast, pancakes, or for lunch, Chicken Crunchwraps.
Jump to:
- Ingredients
- Breakfast doesn’t end here, try these recipes too!
- Variations
- How to make Taco Bell breakfast crunchwraps
- Folding the crunchwraps: Easier than you think, seriously!
- Griddle tips for perfectly cooked crunchwraps
- Equipment
- More recipes on the griddle
- FAQ
- Taco Bell breakfast crunchwraps copycat on the griddle
- Food Safety
Ingredients
Here is everything you will need to create the perfect Taco Bell breakfast crunchwraps.
- Hashbrown patties: Frozen patties from your local grocery store.
- Bacon bits: I went the easy way. You can also use the griddle to fry up some fresh bacon slices.
- Eggs: Yes, they’re a bit pricey these days, but trust me, the fresher, the better. Scramble them in a bowl before heading out to the griddle. This way, they cook evenly and stay nice and fluffy.
- Seasoning: I keep it simple with some salt, pepper, and garlic powder. You could also add Italian seasoning or basil for a Mediterranean flair.
- Cheese: I used sliced Colby Jack, which is a favorite. If you want it spicier, use Monterey Jack.
- Flour tortillas: Large tortillas are essential. It makes folding easier. It keeps all the fillings inside while giving that iconic Taco Bell breakfast crunchwrap look.
See the recipe card for quantities.
Breakfast doesn’t end here, try these recipes too!
Variations
These Taco Bell breakfast crunchwraps are all about having fun! A few small changes, and you might just discover a new favorite flavor.
- Spicy: From my experience, there are two easy ways to kick up the heat in your breakfast crunchwrap. Mix some spicy seasoning in the eggs: red pepper flakes, chili powder, or even hot sauce. For a more subtle kick, try adding pepper jack cheese or a spicy queso.
- Deluxe: When I am in the mood for a wow factor, I add sautéed mushrooms and onions to the eggs. Then, I grate Parmigiano over everything before folding the crunchwrap. If you want spicy deluxe, make up some homemade guacamole or salsa to really take it over the top.
- Kid-friendly: This is a great recipe to get the kids involved in the kitchen! Set up a big plate or cutting board and let them assemble their breakfast crunchwrap. They can choose their favorite cheese and breakfast meat, making it a fun and tasty way to get creative with breakfast.
How to make Taco Bell breakfast crunchwraps
Here is a quick rundown on making the crunchwraps on the griddle. Trust me, you’ll love how easy it is to assemble.
Cook hashbrown patties, and crisp the bacon to add to the seasoned eggs.
Warm up the tortillas and assemble the Taco Bell breakfast crunchwraps.
Scroll down to the recipe card for exact quantities and instructions.
Folding the crunchwraps: Easier than you think, seriously!
I’ve been saying it’s simple, and now you’ll see for yourself in these 4 pictures and steps below.
Start your folds.
Work your way around, about 6 folds.
Press the folds with the spatula.
Then flip the folded side down.
- Once your ingredients are ready, warm the tortillas on both sides. This makes them more pliable to fold and not crack.
- Time to start folding. I can do it on my flat top griddle, but if you find it is still too hot, use a large cutting board or tray.
- Start folding the tortilla over your ingredients by starting on the short side of the hashbrown patty. It should take about 6 folds to go around.
- Once folded, press momentarily with the spatula to set the folds, then flip it over to start browning.
Griddle tips for perfectly cooked crunchwraps
- Preheat the griddle for more cooking precision: Always preheat the griddle. I love using an infrared thermometer to make sure I am at the right temperature. It makes my cooking more consistent and takes the guesswork out of the equation.
- Don’t overcrowd the griddle: Your food needs space to cook evenly and crisp properly. Too many ingredients cooking too close to each other can turn searing into steaming, which defeats the purpose of the crunchwrap’s crispiness.
- Use the griddle space: Turn off the burners you don’t need to create a holding area.
Equipment
- Griddle
- Griddle spatula
- Basting cover
More recipes on the griddle
FAQ
Yes, but it is better fresh. If you go this way, the crunchiness of the hashbrown patty will be less.
Feel free to substitute the bacon with sausage, ham, or, for a spicy option, leftover taco meat.
Yes. I use a cast iron skillet when I’m making one for myself. Cook your different layers and place them in a bowl or plate until you are ready to assemble.
Let us know what you think about the Taco Bell breakfast crunchwraps. How did you like using the griddle to grill up the frozen hashbrown patties? Leave a comment and a star rating. Are you on Instagram or Facebook? Tag us @thekitchenbucketlist with your pictures, we can’t wait to see what you are cooking up.
Taco Bell breakfast crunchwraps copycat on the griddle
Equipment
- Griddle
- Griddle spatula
- Basting cover
Ingredients
- 4 tablespoons butter
- 4 frozen hashbrown patties
- 2 tablespoons olive oil
- 1 cup bacon bits
- 4 eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 4 slices Colby Jack cheese or your favorite cheese
- 4 large flour tortillas
Instructions
- Preheat the griddle, then increase to 350℉.
How to cook frozen hashbrown patties on the griddle
- While the griddle is preheating, butter the frozen hashbrown patties on both sides.
- Once the griddle is at temperature, I close 2 of my burners to the side to use as a holding area.
- Add 2 tablespoons of olive oil to the griddle where you want to cook the patties. Place the frozen hashbrown patties on the griddle and cover with the basting cover.
- Grill covered for 8 minutes, flip them, and cook uncovered for 7 minutes.
- Place the cooked patties in the holding area and increase the cooking area to 400℉.
Grilling up the ingredients
- Scramble the eggs in a bowl with the salt, pepper, and garlic powder. Set aside.
- Add the bacon bits to the 400℉ griddle and warm for 2 – 3 minutes.
- Spread the bacon bits and slowly pour the seasoned scrambled egg mixture over the top of them.
- Cook the eggs to your liking. Mixing often for a more even cook.
- While the eggs are cooking, add the cheese on top of the hashbrown patties.
- Once the scrambled egg mixture is cooked, turn off the burners. Divide into 4 portions and place on top of the hashbrown patties. Add more cheese if desired.
Folding the Taco Bell Breakfast Crunchwraps
- Warm the tortillas on the griddle where you just cooked the scrambled eggs, flipping as needed.
- Place a loaded hashbrown patty in the middle of the warmed tortilla with its short side closest to you. Be careful, the griddle will be hot. If you prefer, you can also work on a cutting board or a large plate.
- Start folding the tortilla from the closest side and work your way around, about 6 folds. Press momentarily with the spatula to set the folds, then flip the folded side down.
- Once the breakfast crunchwraps are folded, turn the griddle back on to medium-low and crisp. For a nice crispy tortilla, brown for 2 – 3 minutes on each side.
- Serve and Enjoy!
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety, check your local guidelines and/or head over to the USDA.
Here are some key things to remember:
- Avoid cross-contamination between raw food items and the utensils with which they come into contact with.
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle, think about the safe placement of each. Pay close attention to the griddle. It is a large, hot, open surface that can splatter oil.
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