Homemade Breakfast Crunchwrap

Homemade Breakfast Crunchwrap

The other night, my wife and I decided to have breakfast for dinner. And truthfully, ever since Taco Bell came out with their A.M. Crunchwrap, my wife has been wanting to try one. However, I’m vehemently opposed to most fast food, especially when it comes to breakfast options. As such, I agreed to try my hand at making a homemade breakfast crunchwrap for us, where I could be sure the ingredients were healthy and legitimate. No fake eggs, no questionable “meat”, and no doubt as to the cleanliness and quality of the kitchen and food prep. While making a homemade breakfast crunchwrap was definitely a more time-intensive endeavor than getting one at the drive-thru, the end result was definitely worth it. And as it turns out, it made for a perfect addition to my 50 in 15 Challenge.


  • 4 whole-wheat flour tortillas (burrito size)
  • 1 c. shredded hash browns
  • 4 eggs
  • 3-4 Roma tomatoes, diced
  • 1/2 c. additional fillings (e.g. diced peppers, diced bacon, sausage, etc.)
  • Shredded cheddar cheese
  • Salt and pepper, to taste


  1. Cook hash browns according to package directions, making sure they are crispy and golden-brown. Season with salt, to taste.
  2. While the hash browns are cooking, whisk together the eggs and cook in a skillet over medium heat, stirring constantly. Add salt and pepper, to taste. Remove from skillet and set aside.
  3. Microwave each tortilla between two paper towels for 15-20 seconds or until softened.
  4. To assemble each crunchwrap:
    • Place 1/4 of the prepared hash browns in the center of the tortilla.
    • Top the hash browns with 1/4 of the scrambled eggs, diced tomatoes, additional fillings, and a sprinkle of shredded cheese.
    • Gently fold one side of the tortilla in toward the center, pressing the fillings down very gently.
    • Rotate the crunchwrap 60° and fold the tortilla in toward the center again, repeating until you have folded 6 times and have a hexagonal-shaped, filled tortilla.
    • Gently pick up the end of the final fold and add a small amount of shredded cheese underneath to help keep the folds together.
  5. Once a crunchwrap is assembled, place it fold-side-down in a non-stick skillet over medium-high heat for 2-3 minutes. This helps ensure the cheese will melt and keep the folds of the tortilla together. Flip over and heat for an additional 2-3 minutes.
  6. Repeat steps 4 and 5 for each crunchwrap.


Overall, I was very happy with the end result of my homemade breakfast crunchwrap. It was tasty, healthy, and surprisingly easy to eat. The biggest catch to making it is ensuring you get the correct amount of fillings so that you have enough tortilla to fold over and have a slight overlap with itself. Too much filling and there won’t be enough overlap. Too little filling and you’ll have a meek, wimpy, tortilla-heavy end product. And I find it helpful to add that little dab of shredded cheese to keep the folds together.

Next time you find yourself craving Taco Bell for breakfast, do yourself a favor and try making your own. It’s definitely worth it.

Bon Appétit!


Leave a Reply

Your email address will not be published. Required fields are marked *