Preheat the oven to 400°F (200°C). Line 2 small baking sheets with foil.

Arrange the bacon on a baking sheet and bake for 20-30 minutes, until crispy, but not burnt.

Arrange the tomato halves on the other baking sheet and coat with ½ tablespoon of olive oil. Season with salt and pepper, then bake for about 15 minutes, until softened and slightly darkened.

Heat another ½ tablespoon of olive oil in a small pan over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, until golden brown. Season with salt and pepper, then remove from the heat.

In a small bowl, whisk together the eggs, milk, ½ teaspoon salt, and some black pepper until foamy. Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Remove from the heat.

Spoon the baked beans onto the center of the burrito-size tortilla, then top with the scrambled eggs, cheddar, scallion, bacon, hash brown, mushrooms, and tomatoes. Place the taco-size tortilla on top and gently press down. Fold the edges of the bottom tortilla up around the top tortilla, pleating until fully closed, then flip the wrap seam-side down.

Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Place the wrap in the pan, seam-side down, and cook for about 5 minutes per side, until golden brown.

Cut in half down the middle and serve.