In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Pour in the egg mixture and cook, stirring gently, until the eggs are fully scrambled and cooked through, about 3-4 minutes. Remove from heat and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the frozen hash browns and cook over medium heat until golden brown and crispy, about 5-7 minutes, stirring occasionally. Remove from heat.
Warm the flour tortillas in the microwave for about 15 seconds to make them pliable.
To assemble each crunchwrap, lay a tortilla flat on a clean surface. In the center, layer 1/4 of the scrambled eggs, followed by 1/4 cup of crispy hash browns, 2 tablespoons of crumbled sausage, 1/4 cup shredded cheddar cheese, and 1 tablespoon of salsa.
Fold the edges of the tortilla up and over the filling, pleating as needed, to form a sealed wrap.
Heat a large skillet over medium heat and lightly spray with cooking spray. Place the crunchwrap seam-side down in the skillet and cook for 2-3 minutes until golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes.
Remove from skillet and let cool for 1 minute before serving. Repeat with remaining crunchwraps.