Instructions
Step 1: In a large skillet, cook chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Remove excess grease, reserving 1 tablespoon in the skillet.
Step 2: Add diced potatoes and garlic powder to the skillet. Sauté for 5–7 minutes until golden and tender. Set aside.
Step 3: In a bowl, whisk together eggs, milk, salt, and pepper. In a clean skillet, melt butter over medium heat and scramble the eggs until just set.
Step 4: Warm tortillas in a dry pan or microwave. To assemble, layer scrambled eggs, potatoes, bacon, and cheese in the center of each tortilla.
Step 5: Fold the sides and roll tightly into a burrito. Toast in a skillet for 1–2 minutes per side for a crispy finish, if desired.
Storage Information
Wrap leftover burritos tightly in foil or plastic wrap. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a microwave or oven until heated through. For a crispy texture, reheat in a skillet or air fryer.
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