In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
Heat the unsalted butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are fully scrambled and set. Remove from heat and set aside.
In a separate skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the frozen hash browns and cook, stirring occasionally, until golden brown and crispy, about 8 minutes. Remove from skillet and drain on paper towels.
In the same skillet, add the breakfast sausage and cook over medium heat, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat and set aside.
To assemble each crunchwrap, lay one flour tortilla flat on a clean surface. Place 1/4 of the scrambled eggs in the center of the tortilla.
Top the eggs with 1/4 of the cooked sausage, followed by 1/4 of the crispy hash browns.
Sprinkle 1/4 cup of shredded cheddar cheese evenly over the hash browns.
Add 1 tablespoon of salsa on top of the cheese.
Fold the edges of the tortilla toward the center, overlapping to create a sealed wrap.
Heat 1/2 tablespoon of vegetable oil in a large skillet over medium heat. Place the folded side of the crunchwrap down in the skillet and cook for 2-3 minutes, or until golden brown and crispy.
Carefully flip the crunchwrap and cook the other side for an additional 2-3 minutes until golden and the cheese is melted.
Repeat the assembly and cooking process for the remaining crunchwraps.
Serve warm with extra salsa if desired.