Heat a non-stick skillet over medium heat and add a tablespoon of butter. Crack six eggs into a bowl, whisk until frothy, then pour into the skillet. Stir gently for 2-3 minutes until fluffy.

In the same skillet, add more butter or oil if needed. Cook hash browns for about 4 minutes until golden brown, flip and cook for another 4 minutes until both sides are browned.

Take a warmed tortilla, layer hash browns, scrambled eggs, bacon or sausage, and cheese, leaving a border. Fold the sides of the tortilla inward, then roll tightly from the bottom.

Place the wraps seam-side down in the skillet over medium heat for 2-3 minutes until golden brown. Flip each wrap and toast for another 2-3 minutes until browned and cheese melts.

Remove from the skillet and let them cool for a minute. Slice each wrap in half and serve warm with condiments like salsa or avocado.