# Beefy Breakfast Crunchwrap

A high-protein breakfast crunchwrap designed for meal prepping and freezing, containing a savory beef and scrambled egg filling with cheese and bacon.

- Servings: 10 crunchwraps
- Cuisine: Mexican
- Language: en

## Ingredients

- 40 oz lean ground beef 96/4
- 1 cup diced white onion
- 2 taco seasoning packet
- 0.5 cup enchilada sauce
- 2 tbsp minced garlic
- 3 cup fat free cheddar cheese
- 20 whole egg
- 1 cup blended cottage cheese
- 1 tbsp garlic salt
- 1 tbsp black pepper
- 10 slice diced cooked center cut bacon
- 20 g fresh chives
- 10 large low calorie tortilla
- 10 small low calorie tortilla

## Instructions

1. Cook the diced white onions in a pan until they show color.
2. Add the lean ground beef and taco seasoning to the pan with the onions and cook.
3. Mix in the enchilada sauce, minced garlic, and 2 cups of the fat-free cheddar cheese to the beef mixture.
4. Whisk the eggs, cottage cheese, garlic salt, and black pepper in a bowl.
5. Scramble the egg mixture in a pan on low heat.
6. Add the remaining cup of cheddar, fresh chives, and diced bacon to the eggs before they finish cooking.
7. Assemble the crunchwraps by layering the egg mixture and beef mixture onto a large tortilla, topping with a small tortilla, and folding the edges of the large tortilla over.
8. Toast the crunchwraps in a pan with the seam side down first to seal them.
9. Wrap the finished crunchwraps in aluminum foil and store in the freezer.

## Source

- Original video: https://www.facebook.com/reel/1678434042863028/
- Creator: Nikita Fair
- Recipe page: https://www.cliprecipe.com/recipe/0c13717c-8512-4bfa-a461-a83739e332e8
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt