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Homemade Breakfast Crunchwraps (Taco Bell Copycat)

These easy Homemade Breakfast Crunchwraps have hash browns, sausage, eggs, cheese, and a creamy jalapeño pepper sauce wrapped in lightly crisp, golden-brown tortillas (just like the ones at Taco Bell)!

I think they’re even better than the fast-food version…so good that you’ll forget all about stopping at the drive-thru for breakfast!

And since they’re make-ahead and freezer-friendly, you won’t have to. You can make a bunch and stock up for a quick and easy breakfast any day of the week.

So, I was finally introduced to the deliciousness that is a Taco Bell breakfast crunchwrap a few months ago by my brother…and I absolutely loved it. I was instantly obsessed and declared it my new favorite hand-held breakfast “sandwich” treat.

Since there isn’t a Taco Bell anywhere even remotely close to my house, I knew that I was going to have to make a homemade version so I could enjoy one any time.

And with a little help from some store-bought hash brown patties, I found out that they’re actually very easy to make at home!

First, you make a quick homemade creamy jalapeño sauce. Tangy with some spicy heat and packed with flavor, this sauce is what makes these crunchwraps extra delicious.

Then you cook up the hash browns, breakfast sausage and some scrambled eggs, grab some shredded cheese and big burrito-sized flour tortillas, and you’re ready to assemble.

Slather some of that sauce in the center of each tortilla, top it with the rest of the ingredients, and then fold in the tortilla until everything is nicely tucked inside.

Crisp them up in a pan until golden brown, and it’s time to enjoy!

the components needed to make homemade breakfast crunchwraps: flour tortillas, hash browns, scrambled eggs, cheese, cooked sausage, and creamy jalapeno sauce

Ingredients You Need

  • Mayonnaise
  • Sour cream
  • Pickled jalapeño peppers (plus some of the juice)
  • Garlic powder
  • Onion powder
  • Chili powder
  • Smoked paprika
  • Cumin
  • Salt
  • Frozen hash brown patties
  • Breakfast sausage (bulk)
  • Butter
  • Eggs
  • Burrito-sized flour tortillas (the ones I use are 10″ in diameter)
  • Cheddar cheese (shredded)

Note: Ingredient amounts are in the recipe card at the end of the post.

For those of you who would rather pictures instead of a video, here’s a brief overview of the steps:

  1. Make the creamy jalapeño sauce by mixing together the mayonnaise, sour cream, pickled jalapeños and juice, and the spices in a small bowl until well-combined; set aside.
  2. Cook the frozen hash brown patties as per the package directions; set aside.
  3. Cook the breakfast sausage until cooked through; drain off any excess grease and set aside.
  4. Cook the scrambled eggs in butter; set aside.
  5. Take one burrito-sized flour tortilla, spread ¼ of the creamy jalapeño sauce in the middle, top with one cooked hash brown, ¼ of the cooked sausage, ¼ of the scrambled eggs, and ¼ of the shredded cheddar cheese.
  6. Take the side of the tortilla closest to you and fold it into the center over the fillings.
  7. Fold in the right side of the tortilla into the center (hold the first side in place while you do this).
  8. Working your way around in small sections, continue folding the sides of the tortilla into the center.
  9. The finished wrap should completely cover the fillings. Repeat these steps to make 3 more wraps.
  10. Place 2 wraps, seam-side down, in a large skillet over medium-low heat; cook until lightly crisp and golden brown on the bottom.
  11. Flip the wraps over and continue cooking until the other side is lightly crisp and golden brown. Repeat with the remaining 2 wraps.
  12. Enjoy!
3 numbered images, number 1 is of a bowl of creamy jalapeno sauce with a spoon, number 2 is of cooked hash brown patties on a baking sheet, and number 3 is of sausage cooking in a pan
3 numbered images, number 4 is of eggs being scrambled in a pan, number 5 is of a tortilla with sauce, hash brown, sausage, eggs, and cheese in the middle, and number 6 is of a hand folding in the bottom of the tortilla over the fillings
3 numbered images, number 7 is of hands folding in one side of the tortilla into the middle, number 8 is of hands continuing to fold in the sides of the tortilla, and number 9 is of the completed wrap with all the sides folded in
3 numbered images, number 10 is of 2 wraps in a frying pan, number 11 is of the 2 wraps flipped over in the pan showing the golden brown bottom, and number 12 is of a finished crunchwrap cut in half and stacked on a white plate

Note: The above video and photos are just a brief overview of the steps. Scroll down to the recipe card at the end of the post for the full printable recipe with ingredient amounts and detailed instructions.

Recipe Tips & Tidbits

  • To use your time most efficiently, cook the sausage and scrambled eggs while the hash browns are cooking.
  • The amount of creamy jalapeño sauce makes about ¼ cup, enough for about 1 tablespoon of sauce for each wrap. If you’d like more sauce, just double the amounts.
  • Add some cayenne pepper to the sauce if you’d like a little more heat.
  • Most instructions for frozen hash browns will have you cook them in the oven. You can also cook them in an air fryer (my preferred method), which really crisps them up nicely and quicker.
  • Be sure to use large burrito-sized flour tortillas (the ones I use are 10 inches in diameter). Otherwise, you risk the tortilla not being able to close completely (although, if this ever happens, you can tuck in a piece of an extra tortilla in the center to cover the fillings).
  • Use fresh tortillas to prevent them from breaking when folding. If your tortillas are a little stiff, try softening them up by heating them in the microwave for a few seconds covered with a slightly damp paper towel.
  • Always start with the wraps seam-side down in the pan. This will help set the tortilla and keep it together so the fillings don’t leak out.
  • I don’t find it necessary to add oil or butter to the pan to crisp up the wraps, but you can add some if you prefer.
  • Keep a close eye on the wraps while they’re browning in the pan; they can go from golden brown to burnt very quickly.
4 breakfast crunchwraps on a white plate with a spatula on the side and a stack of plates and napkins in the background

Substitutions & Variations

  • Homemade hash browns can replace the store-bought hash browns.
  • I haven’t tried it yet, but I bet you could use tater tots instead of hash browns if that’s all you’ve got.
  • Instead of bulk breakfast sausage that you crumble while cooking, you could form the sausage into 4 patties, cook them up, and put one in each wrap.
  • Not a fan of sausage but would still like some meat? Cook up 6 slices of bacon until crisp and put 1½ pieces in each wrap. Or put 1 or 2 slices of cooked ham in each wrap.
  • If you prefer to go meatless, just skip the sausage. You could also add some veggies, such as sautéed peppers and onions, or you could add some guacamole and tomatoes and make it similar to the California breakfast crunchwrap (but without the bacon).
  • You can change up the cheese if you’d like. Monterey Jack, Pepper Jack, a Mexican blend, or even American cheese would be great here.
  • If you have picky eaters, you could serve the creamy jalapeno sauce on the side instead of putting it inside the wraps.
2 breakfast crunchwraps cut in half and stacked on a white plate and another plate of wraps in the background

Make Ahead, Storing Leftovers, Freezing & Reheating

Make Ahead

Although best when served freshly made, these breakfast crunchwraps can also be made ahead of time. Follow the instructions below for storing leftovers, freezing and reheating.

Storing Leftovers

Store leftover wraps, once cooled, either wrapped in plastic wrap, on a covered plate or in an airtight container in the refrigerator for up to 3 to 4 days or freeze for longer-term storage (see next for instructions).

Freezing

After cooking, cool the wraps completely, wrap each one in plastic wrap and/or aluminum foil (I do both to help better protect them from freezer burn), place in a freezer bag or airtight freezer-safe container, and freeze for up to 2 months.

Thaw in the refrigerator before reheating.

Reheating

For maximum crispiness, reheat crunchwraps in a large nonstick skillet over low heat or in an air fryer at 350°F until heated through and crisp on both sides, turning as needed.

You could also reheat them in a preheated 350°F oven until heathed through and crisp.

The microwave is also an option, but just know you won’t get back the crisp (they’re still delicious, though!).

a hand holding half of a breakfast crunchwrap over a plate

What to Serve with Homemade Breakfast Crunchwraps

Since your eggs, potatoes, sausage, cheese, and sauce are all neatly wrapped up in each tortilla, these crunchwraps can totally stand alone. But here are some ideas for what you can serve with them:

  • Dipping sauces, such as salsa, guacamole, or extra creamy jalapeño sauce
  • Hot sauce
  • Sour cream
  • Fresh fruit
  • Smoothies
  • Orange juice or grapefruit juice
  • Coffee or tea

I hope you try this Homemade Breakfast Crunchwrap recipe and love it as much as I do. Thanks for visiting today!

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More Breakfast Recipes to Try

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

a homemade breakfast crunchwrap cut in half and stacked on a white plate

Homemade Breakfast Crunchwraps (Taco Bell Copycat)

These easy Homemade Breakfast Crunchwraps have hash browns, sausage, eggs, cheese, and a creamy jalapeño pepper sauce wrapped in lightly crisp, golden-brown tortillas (just like the ones at Taco Bell)!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Estimated Calories: 729

Ingredients

For the Creamy Jalapeño Sauce

  • 1 tablespoon mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon diced pickled jalapeno peppers
  • 1 teaspoon juice from the jar of pickled jalapenos
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • teaspoon chili powder
  • teaspoon smoked paprika
  • teaspoon cumin
  • salt, to taste

For the Crunchwraps

  • 4 frozen hash brown patties
  • ½ pound bulk breakfast sausage
  • ½ tablespoon butter
  • 6 large eggs, lightly beaten
  • salt, to taste
  • 4 burrito-size flour tortillas, 10 inches in diameter
  • ½ cup shredded cheddar cheese

Instructions

Make the Creamy Jalapeño Sauce

  • Place the mayonnaise, sour cream, pickled jalapenos and juice, garlic powder, onion powder, chili powder, smoked paprika, cumin, and salt to taste in a small bowl; mix until well-combined; set aside.

Make the Crunchwraps

  • Cook the frozen hash browns according to the package directions; set aside.
    To use your time most efficiently, move on to the next steps of cooking the sausage and eggs while the hash browns are cooking.
  • In a small skillet over medium heat, cook the breakfast sausage, crumbling it up as you go, until cooked through. Drain off any excess grease and transfer the cooked sausage to a small bowl or plate; set aside.
    I recommend using a nonstick skillet because we will also be cooking the eggs in the same skillet.
  • In the same small skillet, melt the butter over medium-low heat. Add the beaten eggs and season lightly with salt; cook, stirring frequently, until just cooked through. Remove from the heat and set aside.
  • Take one tortilla and place it on your work surface; spread ¼ of the creamy jalapeno sauce in the center of the tortilla.
    Be sure to leave plenty of room around the edges of the tortilla when adding the sauce and other fillings so that they can be folded in and up over the fillings later.
  • Place 1 hash brown in the center of the tortilla on top of the sauce.
  • Top the hash brown with ¼ of the cooked sausage, ¼ of the scrambled eggs and ¼ of the cheddar cheese.
  • Take the side of the tortilla closest to you and fold it into the center to cover the fillings.
  • Fold in the right side of the tortilla (hold the first side in place while you do this).
  • Working your way around in smaller sections, continue folding the tortilla into the center. When you're finished, the fillings should be completely covered.
  • Repeat these steps to make 3 more wraps. As you finish each one, place it seam-side down on your work surface or on a plate so that it doesn't come open.
  • Heat a large nonstick skillet over medium-low heat (I use a 12-inch skillet).
  • Place 2 of the wraps, seam-side down, in the skillet. Cook until lightly crisp and golden brown on the bottom, then flip and cook on the other side until it is lightly crisp and golden brown.
    Keep a close eye on the wraps while they're browning in the pan; they can go from golden brown to burnt very quickly.
  • Remove the wraps from the skillet to a serving plate and repeat with the remaining 2 wraps.
  • Serve immediately and enjoy!

Notes

  • The post contains step-by-step photos if you need to see how to assemble and fold the wraps.
  • Most instructions for frozen hash browns will have you cook them in the oven. You can also cook them in an air fryer (my preferred method), which really crisps them up nicely and quicker. Use whichever method you prefer.
  • Use fresh tortillas to prevent them from breaking when folding. If your tortillas are a little stiff, try softening them up by heating them in the microwave for a few seconds covered with a slightly damp paper towel.
  • I don’t find it necessary to add oil or butter to the pan to crisp up the wraps, but you can add some if you prefer.
  • Store leftovers, once cooled, wrapped in plastic, on a covered plate or in an airtight container for up to 3 to 4 days.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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