CopyCat California A.M. Crunchwrap

Move over Taco Bell! This breakfast CopyCat California AM Crunchwrap is filled with eggs, crispy hash browns, bacon and avocado! It's downright delicious!

Get ready for the ultimate breakfast on-the-go with this CopyCat California A.M. Crunchwrap. It’s stuffed with fluffy eggs, melted cheese, crispy hash browns, smoky bacon, creamy California avocado and fresh pico de gallo all wrapped up in a tortilla and grilled to perfection.

CopyCat California A.M. Crunchwrap with bacon and avocado!

A few weeks ago my brother-in-law came to me and told me all about Taco Bell’s new breakfast line up. Being a long time fan of the establishment, I immediately wanted to try it. He asked if I could make him some of these breakfast wraps and seeing as I had tons of California avocados to use up, I was more than happy to give it a try.

Oh my heavens you guys!! This is the most glorious way to eat a hearty breakfast on the go!

CopyCat California A.M. Crunchwrap with bacon and avocado!

It’s also super easy to throw together! My kids scarfed these down like there was no tomorrow, then promptly asked me to make them again for dinner.

How could I say no to that?!

CopyCat California A.M. Crunchwrap with bacon and avocado!

You’ll want to start by making sure you have all your ingredients prepped and ready to go. Scramble up some eggs, fry some bacon and bake your frozen hash brown patties to crispy golden perfection.

CopyCat California A.M. Crunchwrap with bacon and avocado!

First lay down a layer of cheese on a large tortilla. Get the largest tortillas you can find! 

Next place a hash brown patty on top, followed by the scramble eggs and a strip of crumbled up bacon.

CopyCat California A.M. Crunchwrap with bacon and avocado!

Mash up some California avocado with a fork and spread it on top.

CopyCat California A.M. Crunchwrap with bacon and avocado!

Follow the avocado with some pico de gallo. Next you’re going to fold the tortilla in a wheel pattern up and around the filling, closing it all in there.

Crunchwrap wrap!

Heat two large heavy bottomed skillets over medium heat then lay the crunchwrap in the skillet and place the bottom of the other hot skillet on top, pressing it down.

CopyCat California A.M. Crunchwrap with bacon and avocado!

I used my Lodge cast iron skillets, and if you look closely enough you can see that it’s engraved the symbol in the tortilla! ha!

CopyCat California A.M. Crunchwrap with bacon and avocado!

These were so easy and so delicious, that I can totally see myself making these all the time!

The crunchy hash browns with the creamy avocado and smoky bacon are a match made in heaven!

CopyCat California A.M. Crunchwrap with bacon and avocado!

You’re definitely going to want to get your hands around this one!

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A close up of a breakfast Crunchwrap cut in half and stacked on top of each other
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CopyCat California A.M. Crunchwrap

This CopyCat California A.M. Crunchwrap is the ultimate breakfast on-the-go!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Breakfast
Servings: 4
Calories: 612 kcal
Author: Shawn


  • 4 hasbrown patties, frozen
  • 5 large eggs
  • 1 tablespoon milk
  • salt and pepper, to taste
  • 4 large tortillas
  • 1 cup cheddar cheese, shredded
  • 4 cut bacon, strips of thick (cooked until crisp, then crumbled)
  • 2 California avocados, ripe (peel and pits removed)
  • 4 tablespoons pico de gallo


  • Cook hash brown patties according to package instructions, until crispy.
  • In a large bowl whisk together the eggs, milk, salt and pepper. Cook the eggs in a large skillet, stirring occasionally until the eggs are scrambled. Remove from skillet.
  • Heat two heavy bottomed skillets on the stove top over medium heat. (Make sure one skillet is slightly smaller than the other so it can sit inside of the larger skillet)
  • Lay out the tortillas and divide the cheese in the center of each tortilla, followed by a crispy hash brown patty. Divide the eggs among the tortillas top with the crumbled bacon. Spread the avocado over top the bacon followed by the pico de gallo.
  • Fold up the tortillas in a wheel pattern up and around the filling, enclosing it completely. Place the wrap seam side up in the larger hot skillet and use the smaller skillet to rest on top of the wrap. Let sit for about 20 seconds, then check. If it needs to brown more place the smaller skillet back on top. Enjoy promptly.
Due to the crispy nature of this wrap, I do not believe it would hold up in the freezer and being reheated.


Serving: 4g | Calories: 612kcal | Carbohydrates: 27g | Protein: 24g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 286mg | Sodium: 788mg | Potassium: 719mg | Fiber: 7g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 11mg | Calcium: 287mg | Iron: 3mg
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disclaimer: This post is in partnership with California Avocados, however all thoughts are my own. Thank you for supporting the brands that help make I Wash You Dry possible.

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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