• 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!