0 Let's start by preparing the parmesan crisp! Preheat the oven to 400F or 205C. Prepare a baking sheet lined with a silicone baking mat or parchment paper.
4 Transfer 1 tbsp of grated parmesan onto the baking sheet and spread it out into a thin circle, about 4 inches in diameter. Repeat for the remaining cheese, making sure to leave about 1 inch space in between each. Bake for 4-7 minutes or until golden brown, then set aside.
3 In a pan, heat olive oil over medium heat. Add the ground sausage and break it up into small pieces with a spatula. When the sausage is fully cooked, push it to one side and add 1 tbsp butter.
2 Once the butter melts, add the chopped kimchi and cook for 1 minute. Mix the kimchi and sausage together and cook for another minute. Remove and transfer to a bowl.
1 In another bowl, scramble the eggs with salt. Heat a pan over low-medium heat and add the remaining tbsp of butter. Cook the eggs to your preferred doneness and transfer to a bowl.
5 For the sauce, combine mayo, pickle juice, pickled jalapenos, paprika, cumin, garlic powder, onion poweder, sugar, chili powder, and salt. Mix until well combined and set aside.
6 Once everything has been made, it's time to assemble!
7 Lay a warm flour tortilla on cutting board and stack it with scrambled eggs, sausage kimchi mixture, 1-2 tbsp of sauce, freshly grated parmesan cheese, the parmesan crisp, and hash brown. Gently fold all sides of the tortillas over towards the center.
8 Transfer the crunch wrap to a pan and toast it on both sides over low heat.
9 Enjoy!
