Name: homemade breakfast crunchwraps
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/4 cup neutral oil; 16 ounces shredded potatoes ((hashbrown style)); 1 tablespoon taco seasoning ((see Taco Seasoning ingredients for making your own)); salt, to taste; 8 ounces ground pork breakfast sausage; 6 large eggs, beaten; 7 ounces shredded Mexican-style cheese ((or quesadilla cheese)); 5 (10-inch) flour tortillas ((burrito-sized)); additional neutral oil, for frying crunchwraps; sour cream & fresh salsa, for serving ((optional)); 1 tablespoon chili powder; 2 teaspoons paprika; 1 teaspoons kosher salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/8 teaspoon cayenne pepper ((optional))

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 or olive oil works well
Shredded potatoes – hash brown style
Taco seasoning
Salt
Ground pork breakfast sausage
Large eggs
Shredded Mexican-style cheese – or quesadilla cheese
10-inch flour tortillas – burrito-sized
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 below.

Let’s get started with the potatoes.

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. My favorite ones are Simply Potatoes® Shredded Hash Browns, made from fresh, never frozen potatoes.

As I mentioned, feel free to shred your own. But these guys 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.

Heat the oil over medium heat in a large, wide skillet.
Working in batches, add the potatoes in a thin layer.
Dust with taco seasoning & press them gently with a spatula.
Cook until golden brown and crispy.
Flip and repeat.
Remove in chunks with a spatula and transfer to a paper towel lined plate.
Season with salt to taste.

Brown the sausage in a large nonstick skillet.
When the sausage is cooked, drain off excess oil.
Turn the heat down.
Add the beaten eggs to the hot pan with the sausage.
Gently stir around with a spatula until just barely set.

Lay one large tortilla on a flat surface.
Cut into fourths.
Set aside.
These will be used as filler pieces.

Lay out the four remaining tortillas.
Divide the hash browns evenly among the four and place them in the center of each tortilla.
Add the sausage & egg mixture.
Then pile on the cheese.

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 and it was 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.

I wish I could tell you how to make these gluten-free, but I’m still trying to figure that one out. The gluten free wraps we use are too small for this recipe. And they aren’t sturdy enough to handle the formation of the wraps. I’m not ready to give up yet. To be continued…

5 from 5 votes

homemade breakfast crunchwraps

Adapted from Pinch of Yum

Layered crispy hashbrowns, sausage, egg & gooey cheese all wrapped up in a crunchy golden tortilla.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4 large crunchwraps

Author Rosemary Stelmach

Ingredients

Crunchwraps

1/4 cup neutral oil
16 ounces shredded potatoes (hashbrown style)
1 tablespoon taco seasoning (see Taco Seasoning ingredients for making your own)
salt, to taste
8 ounces ground pork breakfast sausage
6 large eggs, beaten
7 ounces shredded Mexican-style cheese (or quesadilla cheese)
5 (10-inch) flour tortillas (burrito-sized)
additional neutral oil, for frying crunchwraps
sour cream & fresh salsa, for serving (optional)

Taco Seasoning Blend

1 tablespoon chili powder
2 teaspoons paprika
1 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)

Instructions

Hashbrowns: Heat the oil over medium heat in a large, wide skillet. Working in batches, add hashbrown potatoes in a thin layer, dust with taco seasoning, and press them gently with a spatula. Cook until golden brown and crispy. Flip and repeat. Remove in chunks with a spatula and transfer to a paper towel lined plate. Season with salt to taste.
Sausage and Eggs: Brown the sausage in a large nonstick skillet. When the sausage is cooked, drain off excess oil. Turn the heat down. Add the eggs to the hot pan with the sausage and gently stir around with a spatula until just barely set.
Tortilla Pieces: Lay one large tortilla on a flat surface. Cut into fourths. Set aside. These will be used as filler pieces.
Assemble Crunchwraps: Lay out the four remaining tortillas. Divide the hash browns evenly among the four and place them in the center of each tortilla. Add the sausage & egg mixture. Then pile on the cheese. Place a filler piece of tortilla over the top of each, then 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.

Recipe Notes

Variations: Replace the sausage with bacon crumbles or chopped ham. For a vegetarian version, use sautéed mushroom.

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