In a skillet over medium heat, brown your choice of sausage or bacon until fully cooked, about 5-7 minutes. Drain any excess grease and set the protein aside.

Using the same skillet, reduce the heat to low and crack in your eggs. Whisk them gently with a pinch of salt and pepper and cook until softly set, stirring frequently for about 3-4 minutes.

Add a little oil to your skillet if needed and increase the heat to medium-high. Carefully place hash brown patties in the skillet and cook for about 3-4 minutes on each side, or until they turn golden-brown and crispy.

Lay a large tortilla flat on a clean surface. Spread scrambled eggs in the center, followed by the cooked protein, crispy hash browns, and cheese. Drizzle salsa and add Greek yogurt for a creamy finish.

Place a small tortilla on top of the filling layer. Gently fold the edges of the large tortilla over the small one, pressing lightly to ensure the filling stays tucked inside.

Heat your skillet over medium heat again and add a drizzle of oil to prevent sticking. Place the crunchwrap seam-side down into the skillet and cook for 2-3 minutes until it turns golden brown. Flip it gently and allow the other side to crisp up for another 2-3 minutes.