Cook the bacon:
In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
Sauté the potatoes:
Add diced potatoes to the skillet with bacon grease. Cook for 10–12 minutes, stirring occasionally, until golden and tender. Season with salt and pepper. Set aside.
Scramble the eggs:
In a bowl, whisk together eggs, milk, and a pinch of salt. Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and gently scramble until just set.
Assemble the burritos:
Warm the tortillas to make them more flexible. Evenly distribute eggs, potatoes, bacon, and cheddar cheese across the center of each tortilla.
Wrap and toast:
Fold in the sides, roll tightly, and place seam-side down in a dry skillet. Toast for 1–2 minutes per side until lightly golden.
Serve:
Slice in half and serve immediately, or wrap in foil for an on-the-go breakfast.
Variations:
Substitute sausage or diced ham for the bacon.
Add sautéed bell peppers, onions, or spinach for extra veggies.
Use pepper jack or Swiss instead of cheddar for a different cheese profile.
Tips:
For make-ahead convenience, wrap the burritos in foil and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a skillet or microwave.
If using frozen potatoes (like hash browns), reduce cooking time accordingly.
Customize each burrito with different sauces or spreads before rolling, such as chipotle mayo or avocado mash.
