Venison Breakfast Crunchwraps (TacoBell CopyCat)
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.
- 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
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.
Find it online: https://jenndanella.com/venison-breakfast-crunchwrap-supreme/