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Homemade Breakfast Crunchwrap Recipe

Breakfast Crunchwrap Recipe

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A deliciously comforting, crispy copycat Taco Bell breakfast crunchwrap with sausage, scrambled eggs, and cheese! How to make a breakfast crunchwrap at home.
Course Breakfast, Lunch & Dinner, Main Course
Cuisine American
Keyword am crunchwrap, breakfast crunchwrap, breakfast crunchwrap recipe, breakfast crunchwrap supreme, crunchwrap recipe, crunchwrap supreme, homemade breakfast crunchwrap, how to make a breakfast crunchwrap
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4 crunchwraps
Calories 851
Author Alyssia Sheikh


  • 1 lb breakfast sausage
  • 4-6 eggs whisked
  • 8 large flour tortillas (10-inch, burrito size)
  • ¼ cup nacho cheese sauce
  • 4 corn tostada shells
  • 3 Tbsp ketchup (or hot sauce)
  • 1 cup shredded cheese
  • cooking spray


Cook Sausage & Eggs

  • Add breakfast sausage to a skillet over medium-high heat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. (Season to taste, if needed.)
  • Separately, pour whisked eggs into a pan over medium heat and scramble to your liking.
  • Once cooked, set aside.

Cut Tortillas

  • Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that’s the same size as the tostada.
  • Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
  • (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)

Assemble & Fold Crunchwraps

  • To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that’s about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
  • Add a scoop of cooked breakfast sausage (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
  • Spread ketchup on a tostada, then place the tostada on top of the meat.
  • Top with scrambled eggs and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
  • Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
  • After folding up one edge, press the side of the tortilla down flat, fold it over to the middle, and create “pleats” that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
  • Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
  • Repeat assembly process with remaining crunchwraps.

Cook Crunchwraps

  • Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
  • Spray the wrap lightly with cooking spray or add a little oil to the pan.
  • Add each crunchwrap to the griddle—seam-side down—pressing with a spatula to seal and flatten. (Do your best to make sure they’re relatively flat and touching the griddle!)
  • Cook 3-5 minutes on each side, until golden brown.


Serving: 1crunchwrap | Calories: 851kcal | Carbohydrates: 65g | Protein: 39g | Fat: 48g | Fiber: 2g | Sugar: 7g