Preheat oven to 425 degrees. Lay out frozen hashbrown patties on a small baking pan. Lay out bacon on a parchment lined baking pan. Place both pans in oven for 15-18 minutes or longer, until bacon is crisp and golden brown and the hashbrowns are golden and crisp.
In a medium bowl whisk together eggs and seasonings until frothy. Melt 1 TBS butter in a medium skillet. Add in eggs. Cook until eggs are scrambled and cooked through. Remove from heat.
In a small bowl mix together sour cream and taco sauce.
Heat one burrito size flour tortilla in microwave for 10 seconds to make pliable. Lay tortilla on a clean work surface.
Place 1/2 cup of scrambled egg in center of each tortilla, leaving a 1" border of tortilla empty of egg. Spread 1 TBS of sour cream/taco sauce mixture around the border of tortilla.
Spread some of the sour cream/taco sauce on one side of the crispy cooked hashbrown and place it face side down on top of the egg on tortilla.
Place cooked bacon on top of hashbrown. Then top with cheese.
Pull one edge of tortilla to the center of cheese. Bring each side over to resemble a hexagon shape. Turn it seam side down on work surface. Complete rest of them.
Heat a large skillet over medium high heat with 1 tsp of oil spread around skillet. Place crunchwraps seam side down in hot skillet and cook until golden brown on one side. Flip over and cook on other side until golden brown.
Remove from skillet and set on a plate. Cut in half with a sharp knife. Serve up with extra sour cream and taco sauce.
