Copycat Taco Bell Bacon a.m. Crunchwrap
Why I Love This Recipe
I added this recipe to my repertoire of make-ahead breakfast sandwiches for our deer hunting party this year. These were very popular, especially with the teen-agers in the party. My grandson Ryan made these for a wilderness adventure this winter, and they were well-received by his fellow campers.
Ingredients You'll Need
3 strips bacon, cooked and crumbled
2 tablespoons peanut oil
1 frozen hash brown patty
1 teaspoon butter
2 eggs, beaten
Salt and pepper, to taste
1 gigantic flour tortilla or flour wrap
2 slices American cheese
1-2 tablespoons spicy ranch dressing
Your favorite hot sauce to taste
Add oil to skillet, and heat until shimmering. Add frozen hash brown patty and fry, flipping occasionally, until golden brown and crunchy. Transfer to paper towel to drain, and clean pan with paper towels.
Add butter to pan, then eggs, salt, and pepper. Stir occasionally with spatula until eggs scramble. Remove from heat and set aside.
To assemble and fold: Heat tortilla in microwave for a few seconds until soft and pliable. Top with one slice of the cheese, then the scrambled eggs, then the bacon.
Top with the fried hash brown patty, and as much of the spicy ranch and hot sauce as you'd like.
Fold the top part of the tortilla down so it covers the filling halfway, then, moving clockwise, continue folding the tortilla into a hexagonal shape.
Transfer seam side down to a skillet over medium high heat. Press down with a spatula or another pan, and grill until sealed and beginning to brown, about 1-2 minutes on each side. Serve with additional hot sauce.
Note: To make ahead and freeze, prepare the crunch wraps but don't brown them in skillet. Wrap them tightly in foil and freeze in Tupperware or zip-lock bags. Thaw in the fridge overnight before you are gong to serve them. Warm them in a low oven (300 degrees) for about 10 - 15 minutes. Then finish cooking as directed above in a skillet or on a griddle.