Giant Breakfast Crunchwrap

1. Preheat the oven to 180°C/350°F/gas 4 and the grill (broiler) to medium-high.
2. Bake the hash browns according to the packet directions.
3. Meanwhile, cook the sausages by your preferred method and slice into rounds. Likewise, cook the bacon until crispy.
4. Whisk together the eggs and milk and season with salt and pepper.
5. Heat the 2 tsp butter in a non-stick saucepan over a medium-low heat. Pour in the eggs and cook, stirring occasionally, until just cooked and nicely scrambled. Fold through the chives and remove from the heat.
6. Brush a 30cm (12in) round cast-iron skillet or ovenproof frying pan with melted butter. Arrange 5 tortillas, overlapping, around the edge of the pan and place 1 in the middle to form a base. Sprinkle over half of the cheese and place the hash browns on top, then cover with the scrambled eggs, sausage slices, bacon and the remaining cheese. Place the remaining tortilla on top and then fold over the edges of the overlapping tortillas to cover and form a sort of parcel.
7. Top with a piece of greaseproof paper and weigh it down with something flat and heavy (to stop the wraps from unfurling) and place in the oven for 20–25 minutes, or until golden brown.
8. Remove the crunchwrap from the pan and flip over, then place under the grill until golden brown.

Serve with your favourite breakfast condiments.