Hash Browns: Heat a sauté pan over medium-high heat and add a generous pat of butter. Once the butter has melted, toss in the shredded hash browns. Spread them out evenly in the pan to ensure maximum crispiness. Add salt and pepper, and, if you're feeling bold, a pinch of garlic powder for an extra kick. Let them cook undisturbed for a few minutes before flipping. You want those golden-brown edges!

Eggs: Crack your eggs into a bowl, whisk them with a splash of milk (optional for fluffier eggs), and scramble them in a separate pan. Cook over medium heat, stirring gently until just set. Remove from the heat to avoid overcooking.

Bacon: I highly recommend baking the bacon if you're cooking for a crowd. Place the strips on a wire rack set over a cookie sheet and bake in a 400°F (200°C) oven for about 10 minutes or until golden and crispy. For smaller batches, cook the bacon in a sauté pan over medium heat, flipping occasionally, until it reaches your desired level of crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease.

While the hash browns, eggs, and bacon are cooking, it's time to prep your tortillas:

Lay a tortilla flat on a double layer of paper towels. This will help make the burrito handheld and mess-free later.

Spread a generous layer of jalapeño cream cheese on the tortilla, stopping about an inch from the edges.

Sprinkle shredded cheddar cheese evenly over the cream cheese.

Once the filling components are ready, start piling them on top of the cheese layer:

A scoop of crispy hash browns.

A spoonful (or two) of scrambled eggs.

A few strips of crispy bacon, broken into smaller pieces if needed.

Feel free to add any of the optional extras at this stage. Avocado slices add creaminess, salsa brings a zesty kick, and a dollop of ketchup is perfect for anyone who loves a classic pairing with eggs and hash browns.

This is where it all comes together:

Fold the sides of the tortilla inward to encase the filling.

Starting from one edge, roll the tortilla over itself tightly, tucking the ingredients in as you go. Seal the ends to keep the goodness inside.

Heat a clean sauté pan over medium heat. Add a small pat of butter to the pan if you want a buttery, golden crust. Place the burrito seam-side down and cook until the tortilla is lightly browned and crispy, about 1-2 minutes. Flip and repeat on the other side.

Once the burrito is toasted to perfection, wrap it back in the paper towels for easy handling. This step is convenient if you're on the go or want to avoid dirtying extra plates.