Heat a non-stick skillet over medium heat and add a tablespoon of butter. Whisk together the eggs and pour them into the skillet, scrambling for 2-3 minutes until soft and fluffy. Remove and set aside.

In the same skillet, add more butter if necessary and toss in the hash browns. Cook for about 4 minutes on each side until golden brown and crispy.

If using meat, add sausage or bacon and cook until browned, about 4-5 minutes. Remove and let rest on a paper towel.

Lay a tortilla flat, warming it if needed. Add hash browns, scrambled eggs, meat, and cheese. Leave a margin at the edges.

Fold sides inward and roll tightly from the bottom. Toast in the skillet seam-side down for 2-3 minutes until golden and crispy.

Remove wraps, let cool slightly, then slice in half. Serve immediately, optionally with fresh salsa or avocado.