If you love grabbing Taco Bell breakfast crunchwraps on busy mornings, you’re going to be obsessed with this homemade version. They’re loaded with sausage, bacon, eggs, crispy hash browns, melty cheddar cheese, and pico de gallo and wrapped up in a golden, buttery tortilla.
You can make this copycat version right in your own kitchen, customize it exactly how you like, and even freeze extras for easy breakfasts all week long.
If you’re a fan of hearty breakfast recipes like sausage and egg breakfast casserole and loaded beef fajita breakfast burritos, this one is about to become a new favorite.
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Why You’ll Love This Recipe
- Crispy on the outside, cheesy and savory inside
- Loaded with eggs, sausage, AND bacon
- Homemade hash brown patty for extra crunch
- Great for meal prep
- Better than the drive-through
- Easy to customize
Key Ingredients
Find all the ingredients and their exact amounts in the recipe card at the end of the post.
- Large Flour Tortillas: They hold everything together and make the dish portable.
- Eggs: The main breakfast protein and filling. They create the soft, fluffy core that binds the other ingredients together.
- Breakfast Sausage & Bacon: Provide savory, salty richness and bold flavor. These meats define the hearty, classic breakfast taste.
- Hash Browns: The crispy hash browns add contrast to the soft eggs and meats, making the burrito more filling.
- Sharp Cheddar Cheese: Melts into the eggs and meats, adding creamy texture and sharp flavor that ties everything together.
- Green Bell Pepper & Onions: Add freshness, slight sweetness, and balance to the rich meats and cheese.
Variations
- Make It Spicy: Add jalapenos or pepper jack cheese.
- Swap the Meat: Use ham or chorizo instead. You can even use Italian sausage as I did in these fried Italian sausage breakfast burritos.
- Make It Lighter: Use turkey sausage and reduced-fat cheese.
How to Make Copycat Taco Bell Breakfast Crunchwraps
Step 1: Cook the bacon until crispy. Then, crumble when cooled.
Step 2: Mix the hash brown ingredients. Then, flatten about 1 cup of the mixture into a disc and fry until golden and crispy.
Step 3: Cook the sausage and veggies until the sausage is no longer pink and the onions are translucent. Set aside.
Step 4: Whisk the egg ingredients and scramble until almost done. Then, add half the cheese and the sausage mixture. Cook until done, and the cheese is melted.
Step 5: Heat the tortillas and add a little cheese to the center of each, followed by the egg mixture. Top with pico de gallo, bacon, and more cheese.
Step 6: Wrap the tortillas up and pan-fry until golden on both sides. Enjoy with sour cream, salsa, and green onions.
Expert Tips
- Warm tortillas first so they fold easily.
- Don’t overfill, or they’ll be hard to seal.
- Cook seam-side down first to lock everything in.
- Use freshly shredded cheese for better melting.
If you love hearty breakfast recipes, you might also enjoy browsing other comforting morning favorites on Great Grub Delicious Treats for more delicious inspiration.
Copycat Taco Bell Breakfast Crunchwraps FAQs
Yes! You can fully assemble and cook them, then wrap each crunchwrap tightly in foil. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a skillet, oven, or air fryer for the best crispy texture.
Absolutely. Let them cool completely, wrap individually in foil or plastic wrap, and store in a freezer-safe bag. Reheat from frozen in the oven at 350°F until warmed through, or thaw overnight in the refrigerator first.
Warm each tortilla before assembling. Heating makes them more pliable and easier to fold without cracking.
Yes! While homemade hash brown discs add amazing flavor and texture, frozen store-bought hash brown patties are a great time-saving substitute.
For the crispiest results, reheat in:
A skillet over medium heat
An air fryer at 350°F for 4–6 minutes
The oven at 350°F until heated through
Avoid microwaving if you want to keep that crispy exterior.
They’re hearty on their own, but they pair well with:
Fresh fruit
Breakfast potatoes
Salsa and sour cream
Coffee or juice
Delicious Pairings for These Breakfast Crunchwraps
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Copycat Taco Bell Breakfast Crunchwraps
Ingredients
- 8 Burrito Grande flour tortillas – 12 inch
- 12 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ¼ cup milk
- 16 ounce breakfast sausage
- 12 ounce bacon
- 1 green bell pepper
- 1 cup diced onions
- 3 cups sharp cheddar cheese, shredded, divided
Hash Brown Patties
- 4 large russet potatoes peeled, freshly grated
- 2 tablespoon all purpose flour
- ½ cup breadcrumbs
- 1 ½ tablespoon Slap Ya Mama seasoning
- 1 cup vegetable oil divided, as needed
- Pico de Gallo
- 2 green onions sliced
- 6 tablespoons butter, divided, as needed for frying the crunchwraps
Instructions
- Cook bacon until crispy. Remove and place on a plate lined with paper towels.
Hashbrown Disc
- In a large bowl, mix potatoes, breadcrumbs, flour, and seasoning together.
- Heat ¼ cup of oil over medium high heat.
- Take approximately 1 cup for each hashbrown disc, flatten it out to form a patty, and fry on both sides until crispy.
- Place on a plate lined with paper towels to absorb any excess oil.
Scrambled Egg Mixture
- In a large skillet or deep frying pan, cook sausage, onions, and bell pepper until sausage is no longer pink and onions are translucent.
- In a medium bowl, whisk eggs, garlic powder, pepper, and milk together. Cook until almost done.
- Add sausage mixture, and 1 ½ cups of shredded cheese, to the egg mixture, and continue cooking until eggs are cooked and the cheese is melted.
Assemble the Crunchwraps
- Heat the tortillas, one at a time, and add some shredded cheese, then some egg mixture, to the center of each tortilla.
- Place a hashbrown patty on top of the eggs.
- Add more cheese on top of the hashbrown and top with pico de gallo and 2 strips of bacon.
- Sprinkle with additional cheddar cheese.
- Fold up the sides of the tortilla around the filling. Repeat with the remaining ingredients.
- Heat 1 tablespoon butter in a frying pan over medium heat.
- Add the folded tortilla crunch wraps, one at a time, into the pan and cook until golden on both sides.
- Serve with salsa, sour cream, green onions, if desired.
Notes
- Warm tortillas first so they fold easily.
- Don’t overfill, or they’ll be hard to seal.
- Cook seam-side down first to lock everything in.
- Use freshly shredded cheese for better melting.
- Make sure to top with extra cheese before folding up the tortilla so when the cheese melts it will help hold the tortillas together.
Nutrition
I served these with a side of hot salsa and they were better than the drive-thru!
This Taco Bell Breakfast Crunchwrap was so good! Love the crunch!
These crunch wraps are the best and so much better made at home. The family loves them and I make them each week now!
That’s what I’m talking about! I made this yesterday, and I’ll never buy one from Taco Bell again.
Wow! I made these over the weekend, and they were worth the effort. Pretty darn easy, too!