Whisk the eggs in a bowl until well combined, then pour them into a hot skillet. Cook for 3-4 minutes, stirring gently, until fluffy and set.

In the same skillet, add chopped sausage or bacon. Sauté for 5-7 minutes until crispy and browned.

Lay a tortilla flat. Layer the scrambled eggs, cooked meat, shredded cheese, fresh veggies, and a dollop of sour cream. Add hot sauce if desired.

Bring the edges of the tortilla toward the center and fold neatly to encase all the fillings.

Heat a skillet over medium heat. Place the wrapped crunchwrap seam-side down and cook for 3-4 minutes per side until golden brown and crispy.