Why does it need to be lunch or dinner for us to enjoy a Crunchwrap? What happens when you wake up hungover and another breakfast burrito just seems so blah? I’ve got answers people. Introducing the Brunchwrap. I in fact did not know this was even a Taco Bell item, but a follower told me she made the Crunchwrap and wanted it for every meal. Why not create a “brunchwrap” she suggested. 5 days later here we are. Thanks for being my forever inspo, this recipe crushes 👌🏼
- 1 lb bacon
- 4 frozen hash browns tater tots work too!
- 12 eggs
- 1/2 cup shredded cheese
- 4 large burrito sized tortillas (@sietefoods has a grain free one!)
- 1 tbsp avocado oil
- fresh salsa
Line a baking sheet with parchment paper and lay out your bacon evenly on the sheet. Place in the cold oven and heat to 425 degrees. Cook until crispy (about 20 minutes).
Cook hash browns or tater tots according to package.
Over medium/low heat, add 12 lightly whisked eggs to a nonstick skillet. Stir occasionally until eggs have solidified. Add your cheese and stir to combine and melt the cheese.
Next take a large burrito sized tortilla (@sietefoods has a grain free one!) andadd your eggs to the center. Then add your bacon, hash browns, guacamole and salsa on top.
Gently fold in the tortilla (this technique can be found on my IGTV video for the regular Crunchwrap) until all the edges are folded in. Place seam side down on a skillet over medium heat with a light drizzle of avocado oil.
Cook until golden brown on each side- about 3-4 minutes. Add some hot sauce and enjoy!