Preheat oven to 400°

If you would like to use hash browns, prepare them according to package directions.

Prepare scrambled eggs.

Prepare bacon and/or sausage in the microwave according to package directions if you would like to use either/both of them. You don't actually have to microwave the bacon since it's already cooked; I do because I like it crispy.

You can add any ingredients that EVERYONE wants to the scrambled eggs before you stuff the tortilla shells (I added sautéed onions and sausage since we all wanted those).

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

Place open tortillas on the cookie sheet (they kind of prop each other up) and fill with scrambled eggs. Be careful not to overstuff them or they won't close, and you want to leave room for your other toppings!

This is where the group participation comes in! Everyone can choose which ingredients they want in their chimis and load them on top of the scrambled eggs. For this round, all 4 chimis had different ingredients.

Fold the tortillas snugly so the ingredients stay in the chimi. Flip them over so that they are seam side down. Spray the tops of the chimis with non-stick cooking spray (this makes them crispy like an actual chimichanga).

Bake for  20 minutes until the tops are golden brown.