Heat a large skillet over medium/high heat. Add the ground pork to the skillet with the maple syrup. Break the sausage up with a spatula and cook until just browned about 5-7 minutes. Remove the pork from the skillet. Set aside.

Add the peppers and onions to the same skillet and saute over medium-high heat. If there isn’t any residual pork oil to cook the vegetables, add 1 tablespoon of olive oil to the pan. Season taco seasoning and saute for 4-6 minutes or until hot, but not mushy. Remove from the skillet and set aside.

Crack all of the eggs into a large bowl and whisk thoroughly. Add salt and pepper and mix to combine.

Heat the same skillet over medium heat. Add olive oil to the pan, and pour the egg mixture into the pan once the oil is fragrant.

Allow eggs to set around the edges of the pan partially, and then fold eggs toward the center of the pan as they cook.

Keep folding eggs without fully flipping for 2-3 minutes.

Add the cheddar cheese, and continue to fold the eggs until fully cooked. Remove from pan.

Assemble the brunch wraps. Place a large tortilla on a clean, flat surface. Add about ⅓ cup of eggs to the center of the tortilla followed by 2-3 tablespoons of ground pork. Top the pork with 2-3 tablespoons of vegetables.

Next, break the tostadas in half, and place half of the tostada on top of the egg mixture. Top the tostada with Greek yogurt and tomatoes.

Gently fold the edges of the tortilla over the top of the ingredients.

Heat a skillet over medium/high heat. Place the brunch wrap, folded side down, and place a heavy pan on top of the wrap. Cook for 2-3 minutes or until brown. Flip and cook for an additional minute.

Repeat steps 8-11 until all of the filling ingredients have been used.