The Breakfast Crunchwrap from Taco Bell is my all-time favorite fast-food breakfast! It’s my guilty pleasure and a meal that I could eat every day but probably shouldn’t. After seeing the nutrition facts for one breakfast crunch wrap, I knew I had to recreate it at home so that I had complete control of what was going into it. This meant that I could add my own twist, like sautéing kimchi with the sausage and even making a parmesan crisp!
To be quite honest, this tasted like a gourmet or elevated crunch wrap. The complexity and marriage of all these flavors from the kimchi and sausage, creamy jalapeno pickle sauce, and the parmesan crisp really worked together!
If you love Breakfast Crunchwraps and want to level up your breakfast, you should give my recipe a try!! 🙂
Why you’ll love this recipe
You no longer have to stop by Taco Bell to get a Breakfast Crunchwrap because you can easily recreate this recipe at home. It’s made with the usual Breakfast Crunchwrap ingredients including egg, sausage, and creamy jalapeno pickle sauce but the addition of the kimchi and parmesan crisp takes it to another level. The best thing about a recipe like this is that you can easily customize the fillings based on what you like. Want to add sliced avocado for extra creaminess? Craving bacon instead of sausage? Go for it!
Not only is this recreation delicious, it is easy and simple to make. All you’ll need are a few simple ingredients along with pantry staples and you are ready to make an unforgettable homemade Breakfast Crunchwrap.
Homemade Breakfast Crunchwrap Ingredients & Substitutions
Flour tortillas: the flour tortillas are the vessel that holds all the ingredients together. Feel free to use any type of tortilla you prefer. I personally like flour tortillas the best for this.
Ground sausage: feel free to use your favorite brand of breakfast sausage or swap it with your favorite protein including bacon, tofu, chicken, shrimp, etc.
Eggs: a breakfast crunchwrap isn’t complete without some eggs. I used scrambled eggs for this recipe, but you can prepare them however you like them, including sunny side up or over-easy.
Butter: butter is used for sauteing the kimchi because it adds a rich and creamy flavor. You can also swap the butter for neutral oil, shortening, or ghee.
Hashbrowns: crispy hash browns are a breakfast staple and this is no exception! You can use frozen hash browns or make them from scratch if you have time. I usually get my hash browns from Trader Joe’s.
Olive oil: aside from olive oil, any neutral-tasting oil will work well, including avocado, vegetable, canola, corn, peanut, grapeseed, sunflower seed, or rapeseed oil.
Parmesan cheese: parmesan cheese adds a delicious sharp cheesy flavor to the crunch wrap. I used it a make a parmesan crisp and also used it to grate it right over the fillings. Feel free to use your choice of cheese, including mozzarella, cheddar, or pepperjack.
Pickle or jalapeño juice: adding a bit of pickle or jalapeño juice will add some tang to the sauce. Feel free to substitute this with kimchi juice or skip it!
Pickled jalapeños or pickles: pickled jalapeños or pickles add a sweet and sour bite to the sauce. These are a staple ingredient in Taco Bell’s creamy jalapeno sauce so don’t skip it!
Paprika: paprika adds a touch of smokiness, but you can also use gochugaru, cayenne pepper, or chili powder.
Ground cumin: ground cumin adds a distinct aroma and sweet and nutty taste. It can also be substituted with ground coriander.
Garlic powder: garlic powder enhances the umami flavors of the sauce. You can also use grated or minced garlic cloves for a more intense flavor.
Onion powder: onion powder adds an umami taste and elevates the overall flavor of the sauce. You can also substitute it with grated onion for a more potent taste.
Sugar: a dash of sugar will balance out the savory and tangy flavor combination in the sauce.
Chili powder: chili powder takes the spiciness to the next level. You can also substitute it with cayenne pepper powder.
Thai chili peppers: Thai chili peppers may be small, but they add a fiery hot taste to the sauce. You can also use serrano, habanero, or jalapeño peppers.
How do I prepare Homemade Breakfast Crunchwrap?
Make your mornings more exciting with this quick and easy crunch wrap recipe. To start, just follow the steps below:
Step 1: Preheat the oven
Preheat the oven to 400°F (205°C). Then, prepare a baking sheet lined with a silicone baking mat or parchment paper.
Step 2: Prepare the parmesan crisp
Transfer 1 tablespoon of grated parmesan onto the baking sheet and spread it out into a thin circle – about 4 inches in diameter. Repeat for the remaining cheese, making sure to leave about 1-inch space in between each. Bake for 4 to 7 minutes or until golden brown, then set aside to cool.
Step 3: Cook the sausage
In a pan, heat olive oil over medium heat. Add the ground sausage and break it up into small pieces with a spatula. When the sausage is fully cooked, push it to one side and add 1 tablespoon of butter.
Step 4: Add the kimchi
Once the butter melts, add the chopped kimchi and cook for 1 minute. Then, mix the kimchi and sausage together and cook for another minute. Remove them from the heat, and transfer them to a bowl.
Step 5: Cook the eggs
In another bowl, scramble the eggs with salt. Heat a pan over low-medium heat and add the remaining tablespoon of butter. Cook the eggs to your preferred doneness and transfer them to a bowl.
Step 6: Make the sauce
For the sauce, combine mayo, pickle juice, pickled jalapenos, paprika, cumin, garlic powder, onion powder, sugar, chili powder, and salt. Mix until they’re well combined and set aside. The sauce can be made a day in advance and stored in the fridge until ready to use.
Step 7: Assemble the crunch wrap
Lay a warm flour tortilla on a cutting board and stack it with scrambled eggs, sausage kimchi mixture, 1 to 2 tablespoons of sauce, freshly grated parmesan cheese, the parmesan crisp, and hash brown. Gently fold all sides of the tortillas over towards the center to wrap them up.
Step 8: Toast the crunch wrap
Transfer the crunch wrap to a pan and toast it on both sides over low heat.
Step 9: Serve!
Remove the crunch wrap from the heat, and serve them with the sauce on the side. Enjoy!
Cooking Tips for Homemade Breakfast Crunchwrap
- After making the parmesan crisp, lower the oven to 300F or 150C and warm up the tortillas. Make sure to wrap the tortillas in aluminum foil before placing in the oven.
- The fillings can be easily customizable based on your desires. Some customizations include bacon, tofu, avocado, leafy greens, and more!
- Feel free to increase or decrease the amount of paprika, chili powder, and Thai chili in the sauce according to your spice level tolerance.
- As tempting as it is, don’t overfill the flour tortillas otherwise they’ll be difficult to assemble.
Frequently Asked Questions
What does the Breakfast Crunchwrap have in it?
The Breakfast Crunchwrap is usually made with scrambled eggs, sausage or bacon, cheese, a creamy jalapeno sauce, and a hashbrown wrapped in a pentagonal shape. Once wrapped, the Crunchwrap is toasted on both sides and served warm.
My take on the Breakfast Crunchwrap includes all the components listed above plus the addition of kimchi and a parmesan crisp.
What other proteins can I use?
While I used sausage for this recipe, you can also substitute it with any of your favorite proteins including bacon, turkey bacon, tofu, ground chicken, and even shrimp! The possibilities are truly endless so feel free to experiment with ingredients that you like.
What do pickled jalapeños taste like?
Like pickles, pickled jalapeños taste sharp and sweet but with an additional spicy punch. Depending on the brand you’re using, it may also contain garlic, cumin, or other spices. Pickled jalapenos are a staple ingredient in Taco Bell’s creamy jalapeno sauce so it’s an essential ingredient for this recipe! However, if you absolutely cannot find pickled jalapenos or you have a low spice tolerance, you can substitute it with bread and butter pickles.
Can you store and reheat Kimchi Breakfast Crunchwrap?
Yes, you can store any leftover kimchi breakfast crunch wrap in the fridge. Make sure to keep it in an airtight container so it stays fresh for up to 2 days. To reheat, toast the crunch wrap on the stovetop for 1 minute on each side or air fry at 350F for 5 minutes.
Looking for more easy and delicious breakfast recipes?
1. Chicken Jook – this recipe is my ultimate comfort food. It can warm you up for breakfast or cheer you up when you’re sick. It’s simple but so satisfying!
2. Hong Kong French Toast – if you’re in the mood for something rich and delectable, sink your teeth into this Hong Kong-style French toast. It’s smothered with peanut butter and fried to golden brown perfection, making it an unforgettable treat.
3. Mochi Pancakes – if you prefer pancakes for breakfast, you’ll want to give this recipe a try. Adding mochi to the mix gives it a chewy texture, making it more delicious to eat! Don’t forget to top it with fresh berries or any topping of your choice!
4. Brown Sugar Butter Toast – for a simple breakfast that still satiates your sweet tooth, this recipe is all you need. The comforting buttery aroma and caramelized sugar make it the perfect companion for your morning coffee.
5. Cheesy Breakfast Dumplings – this recipe is made with various breakfast staples all rolled into crispy dumplings. Serve it with its spicy ketchup, and you have a delicious breakfast to look forward to!
Kimchi Breakfast Crunchwrap with Parmesan Crisp
- 2 flour tortillas burrito size, warmed
- 6 oz ground sausage or your choice of protein
- 1/4 cup kimchi chopped
- 4 eggs scrambled
- 2 tbsp butter divided
- 1/4 tsp salt
- 2 cooked hashbrowns
- 1 tbsp olive oil
- 1/2 cup grated parmesan cheese plus more for topping
- 1/2 cup mayo
- 1 1/2 tbsp pickle or jalapeno juice
- 1 1/2 tbsp pickled jalapenos or pickles
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- 1/4 tsp chili powder
- 1/4 tsp salt adjust to taste
- 1 thai chili peppers chopped, optional
- Let's start by preparing the parmesan crisp! Preheat the oven to 400F or 205C. Prepare a baking sheet lined with a silicone baking mat or parchment paper.
- Transfer 1 tbsp of grated parmesan onto the baking sheet and spread it out into a thin circle, about 4 inches in diameter. Repeat for the remaining cheese, making sure to leave about 1 inch space in between each. Bake for 4-7 minutes or until golden brown, then set aside.
- In a pan, heat olive oil over medium heat. Add the ground sausage and break it up into small pieces with a spatula. When the sausage is fully cooked, push it to one side and add 1 tbsp butter.
- Once the butter melts, add the chopped kimchi and cook for 1 minute. Mix the kimchi and sausage together and cook for another minute. Remove and transfer to a bowl.
- In another bowl, scramble the eggs with salt. Heat a pan over low-medium heat and add the remaining tbsp of butter. Cook the eggs to your preferred doneness and transfer to a bowl.
- For the sauce, combine mayo, pickle juice, pickled jalapenos, paprika, cumin, garlic powder, onion poweder, sugar, chili powder, and salt. Mix until well combined and set aside.
- Once everything has been made, it's time to assemble!
- Lay a warm flour tortilla on cutting board and stack it with scrambled eggs, sausage kimchi mixture, 1-2 tbsp of sauce, freshly grated parmesan cheese, the parmesan crisp, and hash brown. Gently fold all sides of the tortillas over towards the center.
- Transfer the crunch wrap to a pan and toast it on both sides over low heat.
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