Crack the eggs into a bowl, season with salt and black pepper, and whisk until smooth.

Heat a skillet over medium heat with a small amount of oil or butter. Pour in the eggs and cook gently, stirring often, until soft and fluffy. Remove from heat.

In the same skillet, warm the chopped sausage or bacon until lightly crisp and heated through.

Lay a tortilla flat on a clean surface. Add scrambled eggs to the center, followed by sausage or bacon, shredded cheese, diced vegetables, and a spoonful of sour cream. Add hot sauce if using.

Fold the edges of the tortilla inward, overlapping to form a sealed wrap.

Heat a clean skillet over medium heat. Place the crunchwrap seam-side down and cook for 3–4 minutes until golden and crisp.

Flip carefully and cook the other side until equally crispy.

Remove from the skillet, rest briefly, and serve warm.