Homemade Breakfast Crunchwraps

What’s happening here can be made in your own kitchen …Homemade Breakfast Crunchwraps. If you’re not a regular at Taco Bell, you’re probably wondering what this is all about. 

In 2006, they introduced their customers to their now popular Crunchwrap Supreme. It’s like a cross between a tostada and a burrito. It consists of a grilled flour tortilla filled with seasoned ground beef, a tostada shell, nacho cheese sauce, reduced fat sour cream, diced tomatoes, and shredded lettuce. It is then neatly folded into a hexagon-shaped packet. 

This version is filled with yummy breakfast goodness …crispy taco-flavored hash browns topped off with a blend of scrambled egg and sausage crumbles. Then the shredded cheese is mounded on top before the whole thing is wrapped up and browned.

It’s not difficult but it sure is tasty.

All that you need to make your Homemade Breakfast Crunchwraps…

• Neutral oil – Avocado oil or refined coconut oil would be good options. Even though it’s not really neutral, I’ve used olive oil here with good results. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Shredded potatoes – Hash brown style. You can certainly shred your own but I like to use the pre-shredded ones that are found in the refrigerated section of your grocery store. I use Simply Potatoes® Shredded Hash Browns, made from fresh, never frozen potatoes.
• Taco seasoning – Taco seasoning is a pre-packaged or homemade blend of spices used to flavor ground meat or other fillings for tacos. It typically includes chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt, often with other spices for added flavor and heat.
• Salt – Finely ground table salt is fine.
• Ground pork breakfast sausage – If using sausage links, remove from the casings before browning.
• Eggs – Beaten. Large eggs (chilled or at room temperature) are used in this recipe. 
• Shredded Mexican-style cheese – Or quesadilla cheese. Mexican cheese refers to a variety of fresh and semi-soft cheeses used in Mexican cuisine. These cheeses are known for their mild, creamy flavors and are often used for melting, crumbling, or as a topping. Some common types include queso fresco, queso Oaxaca, and cotija.
• 10-inch flour tortillas – Burrito-sized white or wheat. Use your favorite packaged tortillas or give our delicious Homemade Flour Tortillas a try.
• Sour cream – For serving.
• Fresh tomato salsa – For serving.

It’s all in the seasoning…

Before we start on the crunchwraps, let’s talk about seasoning the potatoes. This recipe was adapted from one on Pinch of Yum and it calls for taco seasoning. Not being fans of traditional tacos in my household, taco seasoning isn’t a staple that you’d typically find on my pantry shelf. I’m not wild about the overly-salty and overly-spicy packaged stuff.

So I make up my own. That way I know exactly what is being sprinkled on my freshly prepared food. And I can make it as spicy as we like. Or not spicy at all. It’s all detailed in the recipe card below.

Let’s get started with the potatoes.

As I mentioned, feel free to shred your own. But these Simply Potatoes® Shredded Hash Browns are a HUGE timesaver. They are browned to crispy perfection and set aside. Keep in mind that depending on the size of your pan, they may need to be done in two separate batches so that they can be thinly layered …promoting excellent crunchiness.

• Place a filler piece of tortilla over the top of each.
• Fold the edges of the tortilla inwards.
• You’ll need two hands for this part, holding the folds down as you continue around the edges.

• Place, seam side down, in a preheated oiled skillet over low to medium heat.
• Cook, covered, for a few minutes then carefully flip over and remove the lid.
• The exterior on each side should be firm, crunchy, and golden brown.
• Cut in half and serve immediately with a side of sour cream & fresh salsa.

I highly recommend offering a side of sour cream and fresh salsa with these crunchwraps.

Can’t go wrong with our Homemade Fresh Tomato Salsa. Or even some homemade Smoked Red Pepper Sauce.

Another great sidekick would be some guacamole or fresh sliced avocado. 

Make these Homemade Breakfast Crunchwraps your own.

• If you don’t like the flavor of taco seasoning, that’s okay. Just don’t use it and season your potatoes to your liking.
• Not a fan of breakfast sausage? Substitute with some crumbled bacon bits or chopped ham.
• Need a vegetarian version? Replace the meat with some sautéed mushrooms.
• I used Sargento® Shredded Four Cheese Mexican Natural Cheese, Traditional Cut here. Delicious.
• In the original recipe on Pinch of Yum, Lindsay recommends using V&V Supremo® Chihuahua® Brand Quesadilla Cheese. 
• If you have only plain cheddar, no worries. That’ll do the trick.

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More breakfast goodness…