If you're a Taco Bell devote you know that the Crunch Wraps aren't just for lunch/dinner, there is also a breakfast Crunchwrap available! These are incredibly easy and a fantastic thing to make for a late, lazy brunch.
If you're interested in the dinner version of this recipe check that out also on my blog!
As with all homemade recipes this can be customizable with whatever your heart desires but you really can't go wrong with the traditional toppings.
Servings: 4 Crunchwraps
Time: About 45 minutes
INGREDIENTS:
A package of frozen premade hash brown patties
About 8 strips of bacon
4 eggs
A package of shredded cheddar or Mexican blend cheese
4 large tortillas (the biggest ones you can find)
Special Hardware:
2 large skillets
Large metal spatula
Oven mitt
DIRECTIONS:
Cook the bacon until crispy. Once cooked, drain on a paper towel then, once cooled, crumble into large pieces.
Fry the hash browns until crispy. I recommend adding about 1/2 inch of oil to a skillet and them on the stovetop. If you want to deep fry them, feel free! That seems like just too much work for me in the mornings.
Once the meat is prepped, scramble the eggs your preferred way and cook until done.
Once everything is prepped you are ready to assemble the wraps! I would recommend setting up your work station as a sort of assembly line starting with the hash browns, then the eggs, and finally your bacon and cheese.
Place one and a half (literally just cut one of the patties in half) in the center of a large tortilla.
Next, spoon a quarter of your eggs on top of the hash browns.
Top that with about 2 strips worth of your crumpled bacon.
Lastly, add a handful of your shredded cheese. Add as much or as little as you want but I say, there is never too much cheese!
Fold the edges of the large tortilla up and over the filling so it is totally (or mostly) covered. If the tortilla starts to crack, it's okay but you may want to wet the edges with a small amount of water to prevent anymore cracking.
Spray some non-stick spray into your heated pan and VERY CAREFULLY place your folded Crunchwrap, folded side down, into the pan. You will use your fingers to make sure the thing doesn't fall apart as you lower it into the pan but be careful to not burn yourself.
Place a heavy object (like another pan or large can) on top of the wrap and let cook for about 2 minutes.
After 2 minutes, using an oven mitt, remove the top pan and flip the wrap over. If the edges aren't sealed then keep heating until they are (it might take another minute or so). Allow to cook for about another minute.
I would recommend assembling the other Crunchwraps while one is cooking. I wouldn't just assemble them all at the beginning because the fillings might create a weak spot in the tortilla if left sitting for too long.
Repeat the process until all Crunchwraps are browned and enjoy!
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