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Taco Bell Breakfast Crunchwrap copycat recipe by Todd Wilbur
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Taco Bell Breakfast Crunchwrap


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When Taco Bell introduced breakfast to America in 2014, the company had high hopes for its new Waffle Taco: a waffle shaped like a taco, filled with scrambled eggs and sausage, and served with a side of syrup. But the Waffle Taco had less-than-stellar sales and the product was eventually yanked off the breakfast menu.

But another clever morning item, the Breakfast Crunchwrap, continues to sell well at the Mexican food chain. This hexagonal grill-pressed wrap is a variation of the Crunchwrap Supreme, made by wrapping a large flour tortilla around a crispy corn tortilla, meat, cheese, sour cream, lettuce, and tomato (i hacked it in TSR Step-by-Step). When it was introduced in 2005, the Crunchwrap Supreme was Taco Bell’s most successful new product launch.

The Breakfast Crunchwrap looks exactly like a Crunchwrap Supreme from the outside—albeit slightly smaller—but the inside has been swapped out for morning food. The flour tortilla is wrapped around a crispy hash brown patty that’s been slathered with creamy jalapeño sauce and topped with cheese, eggs, and bacon (or sausage). The flour tortilla is folded over six times to make a pinwheel wrap, then the wrap is pressed on a flat grill until golden brown on both sides.

In this recipe I’ll show you how to clone the creamy jalapeño sauce, build the wraps, and flat grill them until golden brown using just your stovetop, a skillet, and a saucepan half-full of water.  

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Creamy Jalapeño Sauce
  • 1/4 cup mayonnaise
  • 2 teaspoons minced pickled jalapeño (nacho slices)
  • 2 teaspoons pickling juice from jalapenos
  • 3/4 teaspoon granulated sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon garlic powder
  • Pinch salt
_main
  • 1 tablespoon vegetable oil
  • 4 frozen hash brown potato patties, thawed
  • 8 pieces bacon, finely diced, or
  • 4 (2-ounce) breakfast sausage patties
  • 1 tablespoon butter
  • 4 eggs, beaten
  • 1/4 teaspoon salt
  • 4 (10-inch) flour tortillas
  • 1 cup finely shredded (fancy shred) medium sharp cheddar cheese
  • Do This
    • Restaurant/Brand
      Taco Bell
    • Instructions
      1. Make the creamy jalapeño sauce by combining all the ingredients in a small bowl. Set the sauce aside for now.

      2. Heat the vegetable oil in a large sauté pan over medium/high heat, then add the hash browns and cook for 2 to 3 minutes per side or until golden brown and crispy.

      3. Cook the bacon or sausage in a skillet. When the bacon has cooled, chop it into bits, but don’t chop the sausage patties.

      4. Heat up another large sauté pan over medium heat, then melt the butter in it. Combine the beaten eggs with the salt, add the eggs to the pan, and cook them until done. When the eggs are done, spoon them into a medium bowl. Wipe out the pan and place it back over medium heat.

      5. Build each wrap by first placing a cooked hash brown patty in the center of a tortilla. If you are making the sausage version, add a sausage patty on top of the hash brown. Spoon a heaping tablespoon of sauce over the hash brown (and sausage) and spread it around. Add ¼ cup of shredded cheese on top of the sauce. Divide the scrambled eggs and spoon one-quarter of the eggs on top of the cheese. If you are making the bacon version add approximately 2½ tablespoons of bacon bits on top of the eggs and mix the bacon into the eggs with a small spoon.

      6. Fold one side of the flour tortilla over the fillings as far as it will go, then work your way around, folding the tortilla 5 more times over the filling until it is concealed.

      7. Place the wrap into the hot pan with the folded side down. Place a medium saucepan filled about halfway with water for weight (or a heavy cast-iron skillet) onto the wrap. Hold the pan by the handle so that it doesn’t fall off. Cook the wrap for 1 minute or until golden brown on the bottom. Flip the wrap over, place the pan on it again, and cook it for another minute or until the second side is browned. Repeat for the remaining three wraps.

      Makes 4.
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Score: 5.00. Votes: 1
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Claudia Cox
Feb 7, 2021, 11:43

No idea what the real deal tastes like but this was spectacular!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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