Loaded Breakfast Burrito

Dice potatoes into small cubes (about 0.5 inch). Dice bell peppers and onions into small pieces. Shred cheese. Cook bacon until crispy, then crumble; discard most fat and set bacon aside.

Heat 1 tbsp butter in a large skillet over medium-high heat. Add diced potatoes and cook 8–10 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper. Transfer to a plate.

In the same skillet, add remaining 1 tbsp butter. Sauté bell peppers and onions over medium heat for 3–4 minutes until softened. Season with salt and pepper. Transfer to the plate with potatoes.

In a medium bowl, whisk eggs with a pinch of salt and pepper. Return skillet to medium heat. Pour in beaten eggs and cook, stirring gently with a spatula, until soft curds form, about 3–4 minutes. Do not overcook; eggs should be slightly moist.

Warm tortillas in the skillet for 10 seconds on each side. Lay a tortilla on a flat surface. Arrange one-quarter of the scrambled eggs in a line across the center, leaving 2 inches at each end. Top with half the potatoes, half the cooked vegetables, half the bacon, and half the cheese.

Fold the bottom of the tortilla up over the filling. Fold in both sides, then roll tightly away from you. Wrap in foil to keep warm. Repeat with second tortilla and remaining ingredients.

Serve warm, optionally topped with salsa, avocado, or sour cream on the side.