Design Eat Repeat

1 Make breakfast potatoes (or crispy hash browns if using) and set aside.
2 On a greased half-sheet pan, crack eggs ([adjustable]12[/adjustable] large). Use a fork to gently mix in milk ([adjustable]1[/adjustable] tablespoon). Top with salt and black pepper and bake at 350°F for 10-12 minutes. They are a bit deceiving as they may not look done, but gently press them with a fork for firmness. Cut into 20 squares.
3 In the center of the tortilla, layer in this order: 2 egg squares, green salsa, breakfast potatoes, and cheddar cheese (2 tablespoons). Adding the cheese last is intentional so that it helps create a "seal" for your tortilla. 
4 Fold crunchwrap according to photos above, then place crunchwrap seam side down on a greased baking sheet. Place another baking sheet on top to hold them closed.
5 Bake at 350°F for 8 minutes, then remove the top pan and bake for another 4-6 minutes until toasty brown.
6 Serve with extra green salsa, sriracha sauce, or your favorite hot sauce and enjoy a delicious breakfast! Or, allow the fillings of the crunchwrap to fully cool, then individually wrap in aluminum foil and freeze. When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fry at 375°F for 15 minutes.