Ingredients (Makes 4 Crunch Wraps)

For the Wraps:

  • 4 large flour tortillas (10-12 inches)
  • 4 large eggs
  • 4 sausage patties (or 8 oz ground sausage, formed into patties)
  • 4 frozen hashbrown patties (or 2 cups shredded hashbrowns)
  • 1 cup shredded cheddar cheese (or nacho cheese sauce for Taco Bell vibe)
  • 1/4 cup milk (for scrambling eggs)
  • 2 tablespoons butter (for cooking eggs)
  • 2 tablespoons vegetable oil (for cooking hashbrowns)
  • Salt and black pepper, to taste
  • Optional: 1/4 cup diced green onions or jalapeños for extra flavor
  • Optional: Hot sauce or salsa for serving

For the Taco Bell-Style Nacho Cheese Sauce (Optional):

  • 1 cup shredded cheddar cheese
  • 1/2 cup evaporated milk
  • 1 teaspoon cornstarch
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon diced pickled jalapeños (optional for spice)

Equipment

  • Large skillet or griddle
  • Small saucepan (if making nacho cheese sauce)
  • Spatula
  • Large plate or cutting board (for folding wraps)

Instructions

Step 1: Prepare the Ingredients

  1. Cook the Sausage Patties:
    • In a large skillet over medium heat, cook sausage patties for 3-4 minutes per side until fully cooked and golden brown. Set aside on a paper towel-lined plate to drain excess grease.
  2. Cook the Hashbrowns:
    • In the same skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Cook frozen hashbrown patties according to package instructions (usually 4-5 minutes per side) until crispy and golden. If using shredded hashbrowns, form into small patties and cook until crispy. Set aside.
  3. Scramble the Eggs:
    • In a bowl, whisk together eggs, milk, a pinch of salt, and black pepper.
    • In a clean skillet, melt 2 tablespoons of butter over medium-low heat. Pour in the egg mixture and stir gently until soft and fluffy, about 3-4 minutes. Remove from heat.

Step 2: Make the Nacho Cheese Sauce (Optional)

  1. In a small saucepan, whisk together evaporated milk and cornstarch over medium heat until slightly thickened.
  2. Add shredded cheddar cheese, chili powder, garlic powder, and diced jalapeños (if using). Stir until smooth and melted, about 2-3 minutes. Keep warm.

Step 3: Assemble the Crunch Wraps

  1. Prepare the Tortillas:
    • If tortillas are stiff, warm them in the microwave for 10-15 seconds to make them pliable.
    • Lay a tortilla flat on a clean surface.
  2. Layer the Ingredients:
    • In the center of the tortilla, place one cooked sausage patty.
    • Add a portion of scrambled eggs (about 1/4 of the total).
    • Place one hashbrown patty on top (break it in half if needed to fit).
    • Sprinkle 1/4 cup shredded cheddar cheese or drizzle 2 tablespoons of nacho cheese sauce.
    • Add optional green onions, jalapeños, or a dash of hot sauce for extra flavor.
  3. Fold the Crunch Wrap:
    • Fold the tortilla into a hexagon by bringing the edges toward the center, creating 6 folds. Start with one side, fold it over the filling, and continue folding the adjacent sides, tucking them tightly to form a hexagonal shape. (Search “Taco Bell Crunch Wrap folding” for visual guides if needed.)
    • Secure with a toothpick if necessary, or place seam-side down to hold shape.

Step 4: Cook the Crunch Wraps

  1. Heat a clean skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of oil.
  2. Place the crunch wrap seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook the other side for another 2-3 minutes.
  3. Repeat for all wraps.

Step 5: Serve

  • Slice in half or serve whole with hot sauce, salsa, or extra nacho cheese sauce on the side.
  • Enjoy immediately for maximum crispiness!

Tips for Success

  • Make it Quick: Use pre-cooked sausage patties and frozen hashbrowns to save time.
  • Customize: Swap sausage for bacon, or make it vegetarian with avocado or sautéed veggies.
  • Meal Prep: Assemble wraps, wrap tightly in foil, and refrigerate for up to 2 days. Reheat in a skillet or oven.
  • Taco Bell Vibes: The nacho cheese sauce adds an authentic fast-food flavor, but shredded cheese melts well and is easier.

Nutritional Information (Per Wrap, Approximate)

  • Calories: 550-600 kcal
  • Protein: 22g
  • Fat: 35g
  • Carbohydrates: 40g
  • (Varies based on ingredients and portion sizes)

Storage

  • Store leftover wraps in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving to prevent soggy tortillas.

Enjoy your homemade Breakfast Crunch Wrap, a perfect blend of McDonald’s and Taco Bell flavors!