Crack the eggs into a mixing bowl, adding a pinch of salt and pepper. Whisk until combined, then heat a medium skillet over medium heat. Pour the eggs into the skillet and stir gently for about 3-4 minutes until they are soft and fully cooked.

In a separate skillet, heat a tablespoon of oil over medium heat. Add the frozen hash browns to the pan and cook them for 5-7 minutes, stirring occasionally until golden brown and crispy.

Lay a flour tortilla flat. Start layering with scrambled eggs, followed by cheese, hash browns, and optionally bacon or sausage. Add sour cream, salsa, avocado, and veggies.

Fold the edges of the tortilla inward and roll it up tightly to secure the filling.

Heat the skillet again over medium heat. Place the wrap seam-side down and cook for about 3-4 minutes until the bottom is golden and crispy, then flip and cook for another 3 minutes.

Remove the crunchwrap from the skillet, let it cool slightly, then cut it in half and serve immediately.