Cook the bacon (or sausage) until crispy, then set it aside on a paper towel to drain excess grease.

In the same pan, cook the hash browns until golden brown.

Scramble the eggs to your preferred consistency, adding a pinch of salt and pepper.

Lay a large tortilla flat on a clean surface.

In the center, spread a small spoonful of sour cream and salsa.

Layer the cooked hash browns, scrambled eggs, bacon slice, and a sprinkle of shredded cheese.

Place a tostada shell (or a handful of crunchy tortilla chips) on top.

If using avocado or guacamole, add it as the final layer.

Fold the edges of the tortilla up and over the filling, working in a circular motion to form a tight, sealed wrap.

Heat a skillet over medium heat and add a little butter or oil.

Place the folded side of the crunchwrap down in the skillet and cook for 2–3 minutes until golden and sealed.

Flip and cook the other side for another 2–3 minutes.

Slice your Supreme Breakfast Crunchwrap in half for easy handling, and serve with extra salsa or sour cream on the side for dipping.