Homemade Breakfast Crunchwrap

-Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

-Arrange the bacon on the baking sheet and bake for 20-30 minutes, until crispy, but not burnt.

-Add the eggs to a small bowl with the milk, ½ tsp salt, and the black pepper. Whisk until foamy.

-Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Sprinkle the scallions on top, then remove the pan from the heat.

-In a small bowl, mix together the sour cream, jalapeño, garlic, lime juice, paprika, cayenne, and remaining ½ tsp salt.

-Cut a 4-inch circle out of the center of one of the tortillas. Place the remaining intact tortilla on a flat surface. Spread the sauce in the center, leaving a 2-inch border around the edges. Top with the bacon, eggs, shredded cheeses, hash brown, and avocado.

-Place the cut-out tortilla on top and gently press everything down. Fold the edges of the bottom tortilla up to meet the top tortilla, pleating until fully closed. Flip the wrap seam-side down to keep it closed.

-Heat the olive oil in a large pan over medium-high heat.

-Place the wrap in the pan, seam-side down, and cook for about 5 minutes, until golden brown. Flip and cook for another 5 minutes, until golden brown on the other side. Cut in half down the middle and serve.

-Enjoy!