Taco Bell might not be necessary for my cell function, but it is necessary for my self-function. Sadly, none of their locations are convenient for me to frequent, so I have to take matters into my own hands when I crave their self-proclaimed “Mexican-inspired” items. I’m happy to report that your mornings don’t have to suffer any longer, you can make a breakfast Crunchwrap that is pretty spot on.
At first, I wondered, where does the “crunch” in breakfast Crunchwrap come from? Unlike the “regular” Crunchwrap, there is no tostada in the breakfast version. Rest assured, the great minds at TB got it figured out. This morning wrap contains scrambled eggs, cheddar, bacon, and a crispy hash brown patty. Nothing you can’t find at your nearest big box grocery store.
The only other thing missing to give it that authentic Taco Bell flair is the perma-liquid cheese sauce. It’s as important as the mozzarella in a caprese salad, or the monocle on Mr. Peanut. For that crucial ingredient, I grabbed a jar of Tostitos Salsa con Queso.
Get started on your Breakfast Crunchwrap shopping list:
Make the hash brown first, and let it get crispy while you get the other components ready. I air fried mine at 375°F for 10 minutes, flipping it halfway through. Leave it in there for another couple of minutes if you prefer a crispier potato. If you don’t have an air fryer, cook in the oven or on a frying pan according to the package’s directions.
Photo: Allie Chanthorn Reinmann
Scramble two eggs and toss in one or two slices of chopped bacon, and a hefty pinch of shredded cheddar cheese (a scant 1/4 cup if you’re measuring). Add a pinch of salt. Once the scramble gets close to finished, gather the curds into the center of the pan and give them a pat. This encourages everything in the scramble to cool together. The cheese will set a little and make it easier to fold the Crunchwrap in the next step.
Lay out a 10-inch flour tortilla. This is where you can get a little creative at home, and try a spinach, roasted red pepper, or whole wheat tortilla. Place the crispy hash brown dead-center. Smear a heaping tablespoon of salsa con queso onto the potato patty. Pile the scrambled eggs on top and start pleating the tortilla over and around the filling. Once you get to the last pleat, if it’s easier, you can fold it so the both sides are top-pleats. It’s not a beauty contest. (But this breakfast wrap would win.)
Photo: Allie Chanthorn Reinmann
I add a thin layer of oil to a frying pan, but you could toast this Crunchwrap in a dry pan. Over medium-low heat, add the Crunchwrap to your pan, pleats down, and press firmly. If the heat is too much for your hand, use another pan’s bottom to press the wrap as it toasts. Toast for about two minutes, lifting the bottom occasionally to see how it’s browning. Flip to the other side, adding oil if needed. Toast for another two minutes, and enjoy immediately.
Homemade Breakfast Crunchwrap
Ingredients:
1 hash brown patty, cooked crispy2 eggs2 slices of cooked bacon, choppedScant ¼ cup shredded cheddar cheesePinch salt1 heaping tablespoon liquid cheese dip1 10-inch soft flour tortillaOil for pan (optional)Cook the hash brown according to package directions until crispy, or put the frozen hash brown patty in an air fryer and air fry for 10 minutes at 375°F, flipping halfway through.
Whisk the eggs in a cup. Scramble them in a frying pan over medium-low heat with the chopped, cooked bacon, cheddar cheese, and a pinch of salt. Pile the egg curds together in the center of the pan to cool while you prepare the Crunchwrap.
Place the crispy hash brown in the center of a flour tortilla. Spread the queso dip on top of the potato patty. Add the scrambled eggs to the top of the hash brown. Pleat the tortilla over and around the fillings.
Over medium-low heat, add a light layer of oil to a clean frying pan, or omit if you want dry toast it. Add the Crunchwrap to the pan, pleat-side down. Press the top of the wrap while it toasts, or nest another frying pan on top to press down on the wrap so you don’t hurt yourself. Toast for about two minutes, lifting the bottom occasionally to check for color. Flip the wrap, press, and toast for another minute or two. Enjoy immediately.
