Place one tortilla on a flat surface like a plate or cutting board.

If using jalapeño sauce, spread about 1 tablespoon in the center of the tortilla.

Layer with one cooked hash brown, half of the scrambled eggs, ¼ cup of shredded cheese, and ¼ cup of cooked sausage or bacon crumbles.

Begin folding the tortilla: start at one edge and fold it toward the center over the filling. Continue working around the tortilla, folding in sections to create pleats and seal the wrap into a circular shape. Press gently to hold the folds in place.

Heat a nonstick skillet over medium-low heat.

Carefully transfer the folded crunchwrap to the hot pan, seam-side down.

Cook for 1 to 2 minutes, or until the bottom is golden brown and sealed. Flip and cook the other side for another minute.

Remove from the pan and repeat with the second tortilla and remaining ingredients.

Serve warm, or let cool and freeze individually for a quick grab-and-go breakfast later.