Breakfast Crunchwrap

Cook the Frozen Hash Brown Patties (2) according to the package instructions or until crispy and golden brown. Set them aside.

In a small bowl, whisk 2 Eggland's Best Organic Eggs (Brown) (2) with Simply Organic Garlic Powder (1/4 tsp), Salt (1/8 tsp), and Ground Black Pepper (1/8 tsp).

Heat a non-stick skillet over medium heat and add Vegetable Oil (1/4 tsp), spreading it around to coat the pan.

Pour the egg mixture into the skillet, spreading it out evenly. Sprinkle the diced Tomato (1/2) on top.

Lay 1 Large Flour Tortilla (1) directly on top of the cooking eggs. Press down on the tortilla to allow for the eggs to adhere to the tortilla. Cook for about 2-3 minutes, or until the eggs are set.

Carefully flip the entire tortilla onto a plate, so the egg side is now on top.

Layer the Avocado (1/2) slices, your choice of seasoning (like Everything Bagel Seasoning (1/2 tsp)), Shredded Mozzarella Cheese (2 Tbsp), and 2 hash browns in the center of the tortilla. Fold the sides of the tortilla towards the center to form a hexagon shape, covering the fillings. You can also place a smaller tortilla on top of the hash browns before folding in the sides if you have a lot of fillings.

Reheat the skillet over medium heat. Place the folded crunchwrap seam side down in the skillet. Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.

Cut the wrap in half and enjoy!