Mix together sour cream, lime juice, diced jalapeño, salt, and pepper to make your jalapeño crema. Cover and place in the refrigerator until ready to serve.

Cook your frozen hash browns according to package directions; shallow fry, bake, or air fry. I prefer to shallow fry them in about a quarter cup of oil and let them dry in a wire rack.

In the same pan, drain all at about a tablespoon of the oil, and sauté your ground sausage over medium-high heat until fully cooked with crispy bits on the edges. Place on a paper towel lined plate to drain.

Whisk your eggs and milk or cream along with a pinch of salt and pepper.

Wipe out your pan again, heat to medium-low, and cook your scrambled eggs until still moist and slightly undercooked. They will finish cooking when you griddle your crunchwraps.

Finally, wipe out the pan one last time, heat to medium-high heat, and warm your flour tortillas to make them more flexible for folding.

Spread your jalapeno sauce on the bottom of your flower tortilla, leaving a border clear on the outside.

Place a hash brown patty in the center and top with crumbled sausage.

Add a scoop of eggs and a generous amount of cheese.

Fold one edge of the tortilla over the filling, then continue working around in a circular motion, overlapping each fold slightly until the filling is fully enclosed.

Place the wrap seam-side down in the same skillet, over medium heat. Cook for 2–3 minutes, pressing gently with a spatula, until golden brown and sealed.

Flip and cook for another 2 minutes, pressing down to get good contact with the pan, until the bottom is also crispy.

Serve with your favorite toppings like roasted tomatillo salsa, a quick tomato salsa, more jalapeno sauce, and diced avocado.