Heat a skillet over medium–high heat. Add hash brown patties and cook until very crisp, 15 to 20 minutes, flipping occasionally until browned and toasted. Remove and set aside.
Return skillet to medium heat and add butter. Once melted, add eggs and season with salt and pepper. Cook, stirring constantly until soft-scrambled.
Add eggs to the center of 4 tortillas and add 1 to 2 tablespoons cheese on top.
Place hash browns on top of eggs. Place 4 bacon halves on hash brown patties and top with jalapeno slices and remaining cheese.
Cut remaining tortilla in quarters. Place one tortilla piece on top of each portion. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
Heat skillet or griddle over medium-high heat and add butter to melt. Place crunchwraps, seam side down, into the skillet and cook until toasted, about 1 minute. Flip and cook until toasted, about 1 minute.
Serve with hot sauce.
