• Cook bacon until crispy. Remove and place on a plate lined with paper towels.

Hashbrown Disc

• In a large bowl, mix potatoes, breadcrumbs, flour, and seasoning together.
• Heat ¼ cup of oil over medium high heat.
• Take approximately 1 cup for each hashbrown disc, flatten it out to form a patty, and fry on both sides until crispy.
• Place on a plate lined with paper towels to absorb any excess oil.

Scrambled Egg Mixture

• In a large skillet or deep frying pan, cook sausage, onions, and bell pepper until sausage is no longer pink and onions are translucent.
• In a medium bowl, whisk eggs, garlic powder, pepper, and milk together. Cook until almost done.
• Add sausage mixture, and 1 ½ cups of shredded cheese, to the egg mixture, and continue cooking until eggs are cooked and the cheese is melted.

Assemble the Crunchwraps

• Heat the tortillas, one at a time, and add some shredded cheese, then some egg mixture, to the center of each tortilla.
• Place a hashbrown patty on top of the eggs.
• Add more cheese on top of the hashbrown and top with pico de gallo and 2 strips of bacon.
• Sprinkle with additional cheddar cheese.
• Fold up the sides of the tortilla around the filling. Repeat with the remaining ingredients.
• Heat 1 tablespoon butter in a frying pan over medium heat.
• Add the folded tortilla crunch wraps, one at a time, into the pan and cook until golden on both sides.
• Serve with salsa, sour cream, green onions, if desired.