The following recipe and excerpt for breakfast crunch wraps are from “The Naughty Cookbook“ by Samantha Schnur. It’s available for pre-order on Amazon.

When I’m having a night out, the ingredients for this Taco Bell–inspired breakfast crunch wrap are already in my fridge, waiting for me to get home. What else would you be doing at 2 a.m. besides making these? Whether I’m making them for my friends or as a party of one after a long night out, every bite is truly an irresistible journey of textures and flavors. From the fluffy scrambled eggs, to the crispy seasoned hash browns all cozied up between flour tortillas, nothing hits the spot better.

Breakfast Crunch Wraps

Difficulty:BeginnerPrep time: 25 minutesCook time: 45 minutesTotal time:1 hour 10 minutesServings:4 servings

Ingredients

Seasoned Hash Browns

1 tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon garlic powder
Pinch of cayenne pepper
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons avocado oil
1 pound frozen shredded hash brown potatoes
½ yellow onion, diced

Crunch Wraps

1½ tablespoons unsalted butter
12 large eggs, beaten
1½ cups grated yellow cheddar cheese
Kosher salt and freshly ground black pepper
4 burrito-size flour tortillas
12 ounces loose breakfast sausage, cooked and crumbled
Naughty Sauce (page 259)
1 cup grated pepper Jack cheese (4 ounces)
4 taco-size flour tortillas
1 tablespoon avocado oil, plus more as needed

Instructions

Make the seasoned hash browns.

In a small bowl, combine the chili powder, cumin, garlic powder, cayenne, salt, and black pepper to taste. Set the spice blend aside.
Line a plate with paper towels and have near the stove. In a large nonstick skillet, heat 2 tablespoons of the avocado oil over medium heat. Add half of the hash browns in an even layer and sprinkle with half of the onions and half the spice blend. Press the hash browns down gently with a spatula and allow to fry until golden brown and crispy, about 6 minutes.
Flip the hash browns, adding the remaining 1 tablespoon oil around the rim of the pan. Cook until golden brown on the second side, another 5 to 6 minutes. Remove to the paper towels and sprinkle with salt. Repeat with the second half of the hash browns, onion, and spice blend.

Make the crunch wraps.

In the same nonstick skillet, melt the butter over medium-low heat. Add the eggs, sprinkle with ½ cup of the cheddar, and allow them to set for 30 seconds. Using a silicone spatula, begin gently pulling the outside edge of the eggs inward to form large soft curds. Continue stirring until the eggs are just cooked through, another 2 to 3 minutes. Season with salt and pepper to taste. Set aside, reserving the pan.
On one burrito-size tortilla, place 1 cup of eggs in the center of the tortilla leaving a 1½-inch border. Top with ¼ cup of the cheddar, ½ cup of the seasoned hash browns, ¼ cup of the sausage, 1½ tablespoons Naughty Sauce, and ¼ cup of the pepper Jack cheese. Place the taco-size tortilla on top and begin folding the sides inward to form a disc shape.
Wipe out the same nonstick skillet and heat 1 tablespoon of the avocado oil over medium-low heat. Add the crunch wrap seam-side down and cook until golden brown on each side, 2 to 3 minutes per side. Remove to a plate and repeat with the remaining ingredients to make 4 crunch wraps total, adding more avocado oil as needed.
Serve warm with additional Naughty Sauce on the side.

Notes

Swap the breakfast sausage with loose chicken sausage. If you desire, you can use low-carb flour tortillas as well.

Reprinted with permission from The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds by Samantha Schnur. Copyright © 2026 by Samantha Schnur. Photographs copyright © 2026 by Lauren Volo. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Forget Taco Bell — Make These Breakfast Crunch Wraps At Home Instead