Copycat Taco Bell Breakfast Crunchwrap

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Copycat Taco Bell Breakfast Crunchwrap

Joan
Serves 1,
Course Breakfast
Servings 1

Ingredients
  

  • 2 large tortillas of choice
  • 2 Tbsp queso cheese
  • 85 grams frozen cubed hash brown potatoes
  • 2 eggs
  • 28 grams cheddar cheese
  • 2 Tbsp salsa (optional)
  • 3 links Jones Chicken Sausage (or breakfast meat of your choice)

Instructions
 

  • Prepare wrap by cutting out a 4 inch circle (I use a cookie cutter) from 1 of the Ole wraps. Set aside.
  • If your hashbrowns are frozen, thaw in microwave for 1 minutes. Add them to a hot pan that has been sprayed with non stick spray or oil. Cook for about 7 minutes or until brown and crispy. Set aside
  • Beat eggs in a bowl. Put in a pan heated on medium high and sprayed with non stick spray. Add cheese and salsa to eggs. Cook until done.
  • Cook breakfast meat according to package directions.
    Microwave queso to warm
  • On large wrap, spread queso in a circle in the middle. Top with potatoes, then eggs, then meat.
  • Wet the edges of the cut out wrap and the large wrap with your finger dipped in water.
  • Place the cut on piece on top of the meat and start folding the large wrap up in pleat fashion.
  • Place in pan that has been sprayed with non stick spray, heated on med-high, seam side down. Give it a press down in the pan. Cook about 2 minutes, then flip and cook an additional 2 minutes. Until both sides are golden brown. Serve immediately.