Taco Bell Breakfast Crunchwrap

Experience the joy of making a Taco Bell Breakfast Crunchwrap at home – it's the perfect start to your day.

Scramble the eggs by whisking three large eggs in a bowl. Heat a non-stick skillet over medium heat, lightly greased with non-stick spray. Pour in the eggs, season with salt and pepper, and cook, stirring frequently until fully set. Set the eggs aside.
Warm the tortillas in a large skillet over medium heat for about 30 seconds on each side until they are soft and flexible.
To assemble the Crunchwrap, place 1/4 cup of hash browns or one hash brown patty in the center of a tortilla. Add half of the scrambled eggs, 2 tablespoons of Taco Bell Sauce, 1 tablespoon of shredded cheese, and crumble two slices of bacon on top.
Fold the tortilla by bringing the edge closest to you over the filling, then fold in the sides towards the center. Continue folding until you have a five-sided wrap.
Re-spray the skillet and cook the wrap, seam-side down, for 30-40 seconds on medium heat. Flip and cook the other side until both sides are golden brown.