Taco Bell Breakfast Crunchwrap
Taco Bell Breakfast Crunchwrap
The Taco Bell Breakfast Crunchwrap is a delicious and customizable breakfast recipe that combines all the best breakfast ingredients into one convenient package. Made in the air fryer, this homemade version is quick, easy, and the perfect breakfast that tastes just like the real deal.
Background on This Recipe!
I am a lover of all things breakfast. About 2 nights a week, my husband and I have breakfast for dinner. This is something we love and will never stop doing. Sometimes, we make breakfast burritos; other times, it's pancakes. Sometimes, it’s just fried eggs with avocado toast. Either way, it’s breakfast food!
This Taco Bell breakfast Crunchwrap recipe is seriously one of the best breakfasts you can make. It combines everything everyone loves, from breakfast foods, hash browns, crispy bacon, fluffy eggs, melty cheese, and tortillas all into one. Yes, it will keep you full, but my goodness, it tastes so much better than the one from Taco Bell. Primarily because you are making it fresh, with ingredients from inside your home, and you get to customize the quality.
I love adding more eggs and less bacon; other times, I love using more bacon and cheese. Sometimes I swap the avocado for salsa. Other times, I make the hash brown patties extra crispy. The best part is that everything is made in the air fryer (with the exception of the eggs, but that’s easy). No mess, quick, easy, fun, it's a great weekend morning brunch for the family!
Taco Bells Version
In the Taco Bell version, you get bacon, hash brown, creamy jalapeño sauce, cheese, and egg. You can add on things like onion, potatoes, steak, breakfast sausage crumbles, nacho cheese sauce, sour cream, and guacamole. Listen, I'm not hating on Taco Bell; I just know they have a ton of weird ingredients on their ingredient list for this…
Ingredient List:
Flour Tortilla: Bleached enriched wheat flour, malted barley flour, water, shortening (interesterified soybean oil, hydrogenated soybean oil, hydrogenated cottonseed oil), contains 2% or less of salt, leavening (baking soda, sodium acid pyrophosphate, yeast [yeast, sorbitan monostearate, ascorbic acid]), sugar, dough conditioners (mono- and diglycerides, fumaric acid, sorbic acid, enzymes, wheat starch, calcium carbonate, sodium metabisulfite, cellulose, corn starch, dicalcium phosphate, with tocopherols, ascorbic acid and citric acid [added as antioxidants]), calcium propionate (P), molasses. Contains: Wheat. [certified vegan],
Hash Browns: Potatoes, vegetable oil (canola, corn, cottonseed, soybean, and/or sunflower oil), salt, dextrose. Prepared in canola oil. [certified vegan],
Cheddar Cheese: Cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (VC)), anti-caking agent. Contains: Milk [certified vegetarian],
Eggs: Cage-free whole eggs, soybean oil, salt, citric acid, pepper, flavor (sunflower oil, flavors), xanthan gum, guar gum. Contains: Egg [certified vegetarian],
Bacon: Bacon cured with water, salt, sugar, sodium phosphates, sodium erythorbate, flavor (including smoke flavor), sodum nitrite (P).,
Creamy Jalapeno Sauce: Soybean oil, water, vinegar, jalapeno peppers, buttermilk, spices, cage-free egg yolk, 2% or less of: dextrose, chili powder, salt, natural flavors, sugar, onion powder, paprika (VC), minced onion, garlic powder, cocoa powder processed with alkali, dried onion, glucono-delta-lactone, modified food starch, xanthan gum, potassium sorbate (P), sodium benzoate (P), sorbic acid (P), disodium inosinate and disodium guanylate, lactic acid, propylene glycol alginate, citric acid, acetic acid (PF), calcium disodium EDTA (P). Contains: Milk, Egg [certified vegetarian]
Ok... that was a mouthful. I'm no expert, but I do know that if you make it at home, it will be less than 15 ingredients.
Swaps I Made
I used organic, high-quality bacon. We all know that tastes better.
I cook the eggs in high-quality butter or ghee.
I use avocado oil spray, which is an anti-inflammatory oil, to make it super crispy. I also sprayed avocado oil on either side of the crunch wrap to make it super crispy!
I used pasture-raised eggs; they are bright yellow and have tons of nutrients.
I am not gluten-free, but if you are, you could use a gluten-free burrito.
I made a flavorful chipotle crema that goes on the inside to pack the flavor and spice with Greek yogurt!
I used an organic shredded cheese.
Which Tortillas To Use?
Your tortillas are important. They need to be super soft so they can easily wrap. If you are looking for a low-carb tortilla, you can try these mission-carb balance ones! My other favorite is the Xtreme Wellness high-fiber wrap; it is carb and keto-certified.
Taco Bell Breakfast Crunchwrap Ingredients
1 frozen hash brown
2 strips of bacon
1 teaspoon butter
2 eggs, whisked
1/4 teaspoon salt
1/8 teaspoon black pepper
2 large burritos (one will be cut into a small circle) or 1 large burrito and 1 small taco
1/2 cup shredded cheddar cheese
1 avocado spread pouch
Avocado oil cooking spray
Chipotle Crema
2 tablespoon Greek yogurt
Juice of 1/2 lime
1/4 teaspoon chili powder
How to Make a Taco Bell Breakfast Crunchwrap
Place the frozen hash brown into one side of your air fryer. Air fry at 400F for 14 minutes until golden and crispy.
Into the other side of the basket, line the air fryer with foil. Place the bacon into the air fryer on top of the foil in a single layer. Air fry at 350F for 11 minutes.
Crack your eggs into a small bowl. Add the 1/4 teaspoon of salt and the 1/8 teaspoon of pepper. Whisk until foamy.
Heat a skillet on the stove on low heat. Add your butter and allow it to melt. Next, add your eggs and allow them to cook slowly. Stir them occasionally for about 3 minutes until they are set.
In a small bowl, mix together Greek yogurt, lime juice, and chili powder. Mix until smooth.
Spray your air fryer with non-stick cooking spray to prep.
Place the large tortilla down, right in the center of the tortilla, add the bacon, scrambled eggs, chipotle cream, hash brown, and avocado spread.
Finish with a small tortilla in the center.
Fold the edges of the tortilla around the smaller tortilla, pleating until it is fully closed.
Place the crunch wrap seam side down in the air fryer so it does not open up. Spray the top with a coat of non-stick spray.
Air fry at 380F for 8 minutes, flipping halfway through.
Once finished, both sides will be golden brown.
Lay it on the cutting board for a few minutes, then cut in the middle to serve!
FAQ
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You can make this copycat Taco Bell Crunchwrap recipe gluten-free by using gluten-free burritos instead of regular ones.
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Feel free to add your favorite fillings, such as sausage, egg whites, veggies like bell peppers, mushrooms, spinach, or even salsa!
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You can use your choice of meat. Try going for sausage, turkey bacon, or even plant-based alternatives like ground tofu or tempeh.
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You can prepare the chipotle crema sauce in advance and store it in the refrigerator until you're ready to assemble the copycat Crunchwrap.
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If you don't have an air fryer, you can bake the Crunchwrap Supreme in a preheated oven at 380 degrees Fahrenheit for approximately 15-20 minutes or until golden brown.
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It is not recommended to freeze the assembled Crunchwrap as the texture may change upon thawing. It's best to enjoy them fresh for optimal taste and texture.
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For a vegetarian version, you can replace the bacon with plant-based meat or even refried beans. For a vegan crunch wrap, you can use plant-based protein alternatives and skip the dairy-based ingredients or use vegan versions instead.
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You can adjust the spice level by adding more or less chili powder or by incorporating additional spices or hot sauce according to your preference.
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You can adjust the size of the Crunchwrap Supremes by using smaller tortillas instead of large tortillas and reducing the amount of filling accordingly. Just remember it may be difficult to wrap the Crunchwrap if the burrito is too small.
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While it's best to enjoy the Crunchwrap fresh, you can reheat them in an air fryer or oven at a low temperature to maintain their crispiness. However, note that the texture may not be the same as when freshly made.
More Copycat Recipes!
The Taco Bell Breakfast Crunch Wrap is a mouthwatering breakfast option that can be easily prepared at home. Its combination of crispy hash browns, bacon, eggs, cheese, and tortillas makes it a satisfying and customizable meal, perfect for any breakfast lover. Try making this delicious homemade breakfast in your air fryer for a quick and easy meal that rivals the original fast food version.
Taco Bell Breakfast Crunchwrap
Ingredients
- 1 frozen hash brown
- 2 strips of bacon
- 1 teaspoon butter
- 2 eggs, whisked
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 large burritos (one will be cut into a small circle) or 1 large burrito and 1 small taco
- 1/2 cup shredded cheddar cheese
- 1 avocado spread pouch
- Avocado oil cooking spray
- 2 tablespoon greek yogurt
- Juice of 1/2 lime
- 1/4 teaspoon chili powder
Instructions
- Place the frozen hash brown into one side of your air fryer. Air fry at 400F for 14 minutes until golden and crispy.
- Into the other side of the basket line the air fryer with foil. Place the bacon into the air fryer on top of the foil in a single layer. Air fry at 350F for 11 minutes.
- Crack your eggs into a small bowl. Add the 1/4 teaspoon of salt and the 1/8 teaspoon of pepper. Whisk until foamy.
- Heat a skillet on the stove on low heat. Add your butter and allow it to melt. Next add your eggs and allow them to cook slowly. Stir them occasionally for about 3 minutes until they are set.
- In a small bowl, mix together greek yogurt, lime juice and chili powder. Mix until smooth.
- Spray your air fryer with non-stick cooking spray to prep.
- Place the large tortilla down, right in the center of the burrito, add the bacon, scrambled eggs, chipotle cream, hash brown, and avocado spread.
- Finish with a small tortilla in the center.
- Fold the edges of the tortilla around the smaller tortilla pleating until fully closed.
- Place the crunch wrap seam side down in the air fryer so it does not open up. Spray the top with a coat of the non-stick spray.
- Air fry at 380F for 8 minutes, flipping halfway through.
- Once finished, both sides will be golden brown.
- Lay it on the cutting board for a few minutes, then cut in the middle to serve!
Vegan or not, this stuffing will be a hit for all at your Thanksgiving table this year! This recipe is dairy-free and devoid of allergens, making it a safe choice for everyone at the table.