Breakfast Crunchwraps filled with layers of seasoned venison, scrambled eggs, crispy hash browns, shredded cheese and a homemade jalapeño cream sauce.

Here’s a delicious homemade wild game version of the TacoBell breakfast Crunchwrap we all know and love. This recipe features seasoned ground venison, fluffy scrambled eggs, crispy hash browns, gooey cheese and a homemade creamy jalapeño sauce. Most of you probably have all of the ingredients for the recipe in your pantry at home already. These Venison Breakfast Crunchwraps are a great swap for your boring breakfast routine. They’re perfect for meal prepping since they freeze and reheat well. Plus, they are a tasty way to enjoy breakfast on the go. I left the jalapeño cream sauce as an optional choice, but it’s so flavorful and compliments all of the other ingredients perfectly.

What You’ll Need To Make This Recipe:

Ground Venison- use any deer, elk, moose, or even bear meat for this recipe.
Frozen Hash Browns- use your favorite brand and cook them according to package directions
Scrambled Eggs- this one is easy, just make them your favorite way.
Shredded Cheese- be sure to take a block of cheese and shred it yourself for best results. There’s anti-caking agents in pre-shredded cheese that stops the gooey melting of cheese we all love.
Tortillas- you’ll need the big guns! 10 inch burrito sized tortillas.
Jalapeño Cream Sauce- for this we’ll need mayo, sour cream, paprika, and a jar of jalapeños for the juice and the jalapeños.

If You Like This Recipe, You’ll Love These:

Venison Breakfast Crunchwraps (TacoBell CopyCat)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The best breakfast you’ll have all year. These Venison Breakfast Crunchwraps are inspired by the Taco Bell recipe we all know and love, but this recipe features venison instead of the more commercially available beef.

Author: Jenn Homa
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Breakfast

Ingredients

Scale

4 frozen Hash Brown Patties
1 pound Ground Venison
1 Taco Seasoning Packet
6 Large Eggs Whisked with 1 tablespoon Milk
8 Large Flour Tortillas (10 Inch, Burrito Size)
2 cups Freshly Shredded Colby Jack Cheese

Jalapeño Cream Sauce (Optional)

1/2 cup Mayo
1/2 cup Sour Cream
2–3 tablespoons Diced Jalapeños
3 teaspoons Jalapeño Juice From Jar
2 teaspoons Paprika

Cook Mode Prevent your screen from going dark

Instructions

If you are serving with the jalapeño cream sauce, combine the mayonnaise, sour cream, jalapeños, jalapeños juice and paprika in a small bowl. Mix well then set in the fridge until you’re ready to use it.
Cook the Hash Brown Patties: in a skillet, oven, or air fryer, prepare your hash brown patties according to package directions.
Cook the Ground Venison: while the hashbrowns are cooking, in a large skillet over medium high heat, brown ground venison. Drain off any grease then mix in taco seasoning and ⅓ cup of water. Set aside.
Cook the Scrambled Eggs: in a large to medium sized bowl, whisk the eggs and milk until well combined. In a separate skillet or the same now empty skillet, pour the whisked eggs into the skillet and scramble and cook to your liking. Once cooked, set aside.
Assemble the Crunchwraps: lay a tortilla flat and spread your desired amount of jalapeños cream sauce onto the center of the tortilla. Then add hashbrown,d ¼ of the venison, ¼ of the eggs and top with shredded cheese. Fold the edges of the tortilla inward toward the center, you will create “pleats” that will hold when pressed on the griddle. It’s okay if there’s an opening in the middle. The cheese will act as glue.
Cook the Crunchwraps: into a lightly greased hot skillet or griddle, add the assembled Crunchwraps, (in batches if needed) and cook with the seam side down to ensure they hold together. Press down onto the crunch wrap as it cooks. Cook for 3-5 minutes, or until golden then flip and repeat with the remaining side.
Serve warm. Freeze any leftovers.