Bake the kale with a touch of olive oil and salt on a baking sheet at 425 degrees for 15 minutes, flipping once.

Meanwhile, saute the tater tots/hashbrowns until golden and set aside. In the same pan, saute the onion, sausage, and garlic with a sprinkle of black pepper.

Cut a tortilla into two squares. With another tortilla, scoop half the tater tots/hashbrowns, then half the kale, then half the egg/sausage mixture, and top with half the cheese. Place one of the tortilla squares on top. Then, gently fold over the bottom tortilla onto the top, forming an ~octagon. You can add some extra cheese under the folded sides to help it stick to the tortilla square on top. Repeat this process for the other tortilla.

Carefully lower it, folded-side down, into a hot pan with butter. Gently press it down with a spatula to help seal in the sides. When it is golden, flip to the other side and cook until golden. Repeat for the second crunchwrap.

Serve warm and with salsa or guacamole.