Craving Taco Bell In The Morning? This Copycat Breakfast Crunchwrap...

Craving Taco Bell In The Morning? This Copycat Breakfast Crunchwrap Hits The Spot

Stacked Crunchwraps showing eggs and bacon in flour tortillas

Julianne De Witt/Mashed

In 2014, Taco Bell made a major move by introducing a breakfast menu, offering items like waffle tacos (yes, they were once a thing), Cinnabon Delights, and hash browns. Thanks to the company's foray into the breakfast market, morning diners have been able to delight themselves with Taco Bell's Breakfast Crunchwraps, the a.m. version of the Crunchwrap Supreme consisting of scrambled eggs, a hash brown, bacon or sausage, cheddar cheese, and jalapeño sauce. However, a decade after the chain's breakfast launch, some locations opted out of serving morning meals. For fans who can't get their hands on the Breakfast Crunchwrap anymore or wish they could replicate it, Julianne De Witt's copycat Taco Bell Breakfast Crunchwrap recipe is the answer.

"This savory and hearty wrap is well worth the extra effort," says De Witt. It contains all the main ingredients that you'd find in a bacon Breakfast Crunchwrap, including the creamy jalapeño sauce that costs extra at Taco Bell if you want more on the side. This recipe allows you to put the sauce together in about 30 seconds, adding a little heat to the Crunchwrap.

A Breakfast Crunchwrap and coffee or juice are all you need for a complete breakfast, although you could always add your favorite Taco Bell toppings. As De Witt says, "This meal is perfect on its own, but a little guacamole or salsa on the side would be a welcome addition."

Collect the ingredients for these copycat Taco Bell Breakfast Crunchwraps

tortillas, eggs, bacon, cheese, hash browns, and other Crunchwrap ingredients laid out

Julianne De Witt/Mashed

These copycat Taco Bell Breakfast Crunchwraps consist of several ingredients that you might already have at home, so check before running to the store. You'll need bacon, frozen hash brown patties, eggs, cheddar, salt and pepper, and flour tortillas. The sauce is made from pickled jalapeños, mayonnaise, sour cream, garlic powder, onion powder, and chili powder.

Step 1: Turn on the oven

closeup of oven temperature gauge at 400 degrees Fahrenheit

Julianne De Witt/Mashed

Preheat the oven to 400 F.

Step 2: Put the bacon in a baking sheet

bacon strips spaced out in a lined baking pan

Julianne De Witt/Mashed

Line two baking sheets with parchment paper. Arrange the bacon slices on one of the baking sheets, spaced out.

Step 3: Add hash browns to another sheet

frozen hash browns arranged on a lined baking pan

Julianne De Witt/Mashed

On the other baking sheet, add the hash browns, spaced out.

Step 4: Cook the bacon and hash browns

frozen hash browns and bacon on two lined baking sheets in the oven

Julianne De Witt/Mashed

Bake the bacon and hash browns in the oven for 20 minutes, flipping the hash browns halfway through cooking.

Step 5: Create the sauce for the copycat Taco Bell Breakfast Crunchwraps

condiments and seasonings in a white bowl on a marble surface

Julianne De Witt/Mashed

In the meantime, make the sauce. In a small bowl, add the minced jalapeño, jalapeño brine, mayonnaise, sour cream, garlic powder, onion powder, and chili powder.

Step 6: Refrigerate the sauce

pinkish-orange sauce in white bowl with utensil inside

Julianne De Witt/Mashed

Mix well to combine and store in the refrigerator until needed.

Step 7: Bring out the eggs

raw eggs in a white bowl on a marble surface

Julianne De Witt/Mashed

Crack the eggs into a medium bowl.

Step 8: Whisk the eggs

raw eggs and pepper in a white bowl on a marble surface

Julianne De Witt/Mashed

Season the eggs with salt and pepper and whisk together.

Step 9: Prepare a frying pan

hand squirting cooking spray on frying pan next to bowl of beaten eggs

Julianne De Witt/Mashed

Place a non-stick pan over medium heat and spritz with cooking spray.

Step 10: Pour the eggs in

aerial view of raw beaten eggs in a frying pan

Julianne De Witt/Mashed

Step 11: Scramble the eggs for the copycat Taco Bell Breakfast Crunchwraps

scrambled eggs in a frying pan with some egg sticking to the pan

Julianne De Witt/Mashed

Stir the eggs until just cooked, approximately 2 minutes. Remove from the heat and set aside.

Step 12: Chop the bacon

Julianne De Witt/Mashed

Roughly chop the cooked bacon into bite-sized pieces and set aside.

Step 13: Spread sauce on the tortillas

flour tortilla with sauce in the middle on a cutting board

Julianne De Witt/Mashed

Start assembling the Crunchwraps by dolloping each whole tortilla with 3 tablespoons of sauce. Spread out the sauce in the center.

Step 14: Put the hash browns on the tortillas

flour tortilla with a hash brown patty on a cutting board

Julianne De Witt/Mashed

Place a hash brown patty over the sauce on each tortilla.

Step 15: Add the eggs

flour tortilla with scrambled eggs on a cutting board

Julianne De Witt/Mashed

Top each with a quarter of the scrambled eggs.

Step 16: Top the eggs with bacon

flour tortilla with scrambled eggs and bacon on a cutting board

Julianne De Witt/Mashed

Add a quarter of the chopped bacon to each.

Step 17: Cover with cheese

flour tortilla with shredded cheese on a cutting board

Julianne De Witt/Mashed

Sprinkle a quarter of the grated cheese over the bacon of each tortilla.

Step 18: Place the quartered tortillas on top

a piece of flour tortilla on a whole flour tortilla with toppings in between

Julianne De Witt/Mashed

Add one of the quartered tortilla pieces on top of the cheese on each tortilla.

Step 19: Fold the copycat Taco Bell Breakfast Crunchwraps

hand touching folded flour tortilla sitting on top of cutting board

Julianne De Witt/Mashed

Tightly fold the edges of a whole tortilla toward the center, making a hexagonal shape and creating pleats. Repeat with remaining tortillas.

Step 20: Grease a frying pan

hand squirting cooking spray on frying pan

Julianne De Witt/Mashed

Place a non-stick pan over medium-high heat and spritz with cooking spray.

Step 21: Put a copycat Taco Bell Breakfast Crunchwrap in the pan

folded flour tortilla in frying pan with extra tortillas on a marble surface

Julianne De Witt/Mashed

Carefully place an assembled Crunchwrap in the frying pan, pleated side down.

Step 22: Brown the Crunchwrap on one side

aerial view of hand pressing spatula on folded flour tortilla in frying pan

Julianne De Witt/Mashed

Cook the Crunchwrap for 4 minutes or until browned on the pleated side.

Step 23: Cook the Crunchwrap on the other side

Aerial view of folded and browned flour tortilla in frying pan

Julianne De Witt/Mashed

Flip to cook the non-pleated side for an additional 4 minutes, until the cheese has melted and the tortilla is golden brown.

Step 24: Cook the rest of the copycat Taco Bell Breakfast Crunchwraps

Copycat Crunchwraps with eggs and bacon in flour tortillas arranged on a plate

Julianne De Witt/Mashed

Repeat with remaining assembled Crunchwraps and serve immediately.

What to serve with copycat Taco Bell Breakfast Crunchwraps

It's hard to believe you can make your own Taco Bell Breakfast Crunchwrap, but this copycat recipe lets you do just that. It even includes the jalapeño sauce.

Copycat Crunchwrap holding eggs and bacon in flour tortillas split in half on plate

For the Crunchwrap
6 bacon slices
4 frozen hash brown patties
7 large eggs
½ teaspoon salt
½ teaspoon black pepper
4 whole large flour tortillas, plus 1 large flour tortilla, quartered
2 cups grated cheddar cheese
For the sauce
¼ cup pickled jalapeño slices, finely minced, plus 2 tablespoons jalapeño brine
⅓ cup mayonnaise
⅓ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder

Preheat the oven to 400 F.
Line two baking sheets with parchment paper. Arrange the bacon slices on one of the baking sheets, spaced out.
On the other baking sheet, add the hash browns, spaced out.
Bake the bacon and hash browns in the oven for 20 minutes, flipping the hash browns halfway through cooking.
In the meantime, make the sauce. In a small bowl, add the minced jalapeño, jalapeño brine, mayonnaise, sour cream, garlic powder, onion powder, and chili powder.
Mix well to combine and store in the refrigerator until needed.
Crack the eggs into a medium bowl.
Season the eggs with salt and pepper and whisk together.
Place a non-stick pan over medium heat and spritz with cooking spray.
Add the eggs to the pan.
Stir the eggs until just cooked, approximately 2 minutes. Remove from the heat and set aside.
Roughly chop the cooked bacon into bite-sized pieces and set aside.
Start assembling the Crunchwraps by dolloping each whole tortilla with 3 tablespoons of sauce. Spread out the sauce in the center.
Place a hash brown patty over the sauce on each tortilla.
Top each with a quarter of the scrambled eggs.
Add a quarter of the chopped bacon to each.
Sprinkle a quarter of the grated cheese over the bacon of each tortilla.
Add one of the quartered tortilla pieces on top of the cheese on each tortilla.
Tightly fold the edges of a whole tortilla toward the center, making a hexagonal shape and creating pleats. Repeat with remaining tortillas.
Place a non-stick pan over medium-high heat and spritz with cooking spray.
Carefully place an assembled Crunchwrap in the frying pan, pleated side down.
Cook the Crunchwrap for 4 minutes or until browned on the pleated side.
Flip to cook the non-pleated side for an additional 4 minutes, until the

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