Cook the Bacon: In a large skillet, heat over medium heat and add strips of bacon. Sauté for 5-7 minutes until crispy, then transfer to a paper towel-lined plate to drain and crumble.

Prepare the Hash Browns: Using the bacon fat left in the skillet, add frozen hash brown potatoes and cook for 6-8 minutes until golden and crispy.

Scramble the Eggs: In a mixing bowl, whisk together eggs with a pinch of salt and pepper. Melt butter in a non-stick skillet over medium-low heat, pour in egg mixture, and stir gently for 3-4 minutes until softly set.

Warm the Tortillas: Warm each tortilla in the microwave for 20 seconds or in a dry pan for 30 seconds each side.

Assemble the Burritos: Lay a warm tortilla flat, layer with shredded cheddar cheese, scrambled eggs, crispy hash browns, and crumbled bacon.

Roll the Burritos: Fold in the sides of the tortilla, then roll from the bottom up to form a tight burrito.

Crisp the Burritos: In the skillet, add vegetable oil. Once hot, place burritos seam-side down and cook for 2-3 minutes until golden, flip and cook the other side for another 2-3 minutes.

Serve and Enjoy: Remove the burritos, slice in half if desired, and serve with salsa and sour cream.