# Components:
→ Eggs & Dairy
01 - 2 large eggs
02 - 2 tablespoons whole milk
03 - 1/2 cup shredded cheddar cheese
→ Tortillas & Fillings
04 - 2 large (10-inch) all-purpose flour tortillas
05 - 1/2 cup frozen hash browns, thawed
06 - 2 slices cooked bacon or 2 breakfast sausage patties (optional, or vegetarian alternative)
07 - 1/4 cup salsa
→ Seasonings & Oil
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper
10 - 2 teaspoons butter or cooking oil
# Method:
01 - In a bowl, whisk together eggs, milk, salt, and black pepper until combined.
02 - Heat 1 teaspoon butter or oil in a nonstick skillet over medium heat. Add thawed hash browns and cook until golden and crispy, about 3 to 4 minutes per side. Remove from skillet and set aside.
03 - Pour the egg mixture into the same skillet. Cook over medium heat, stirring gently, until eggs are just set. Remove from heat.
04 - Warm each tortilla for about 10 seconds in the microwave or in a dry skillet to make them pliable.
05 - Place each tortilla flat and visualize it divided into four quadrants. Make one cut from the center to the edge closest to you.
06 - On the bottom left quadrant, spread scrambled eggs; bottom right, add hash browns; top right, place bacon or sausage if using; top left, sprinkle shredded cheese. Spoon salsa over preferred fillings.
07 - Fold the bottom left quadrant (eggs) upward over the top left (cheese), then fold over to the top right (meat), and finally fold down over the bottom right (hash browns) to form a layered, triangular wrap.
08 - Heat remaining 1 teaspoon butter or oil in the skillet over medium heat. Place the folded wrap seam side down and cook for 2 to 3 minutes per side until crispy and golden brown.
09 - Serve the crunchwrap hot, accompanied by extra salsa if desired.
