Bake the hash brown patties according to package instructions until crispy and golden.

While the hash browns cook, heat a large skillet over medium-high heat.

Add the beef breakfast sausage and cook until browned and fully cooked.

Stir in the garlic powder and onion powder while cooking.

Remove the sausage from the skillet and leave about 1 tablespoon of drippings in the pan.

Reduce the heat to medium.

Whisk together the eggs and milk in a bowl.

Pour the mixture into the skillet and gently scramble until cooked to your desired consistency.

Season with salt and pepper.

Lay the large tortillas on a flat surface.

Spread 1 tablespoon of nacho cheese in the center of each tortilla.

Place one hash brown patty over the cheese.

Divide the cooked sausage evenly among the tortillas.

Top with scrambled eggs.

Sprinkle each with about ½ cup shredded cheddar cheese.

Leave enough room around the edges for folding.

Cut approximately 2 inches from the edges of the remaining tortillas to create smaller circles, or use street taco-size tortillas.

Place the smaller tortillas over the filling.

Fold the large tortilla edges inward around the center, creating a sealed wrap.

Heat oil in a skillet or griddle.

Place each Breakfast Crunchwrap seam-side down.

Cook for about 5 minutes until golden brown.

Flip and cook the other side until crispy and browned.

Serve hot and enjoy.