Ingredients

• 8 slices bacon (chopped)
• 2 cups frozen hash browns
• ⅓ cup milk
• 8 large eggs
• ¼ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 2 tablespoon butter (unsalted)
• 2 medium Roma tomatoes (diced)
• 8 large tortillas
• 1 cup Monterey Jack cheese (shredded)
• 1 cup mozzarella cheese (shredded)
• ¼ cup fresh parsley (chopped)
• 2 tablespoon vegetable oil (for heating burritos)

Instructions 

1. Cook the bacon: In a large skillet cook the bacon over medium heat, until crispy, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain.
2. Cook the hash browns: In the same skillet using the bacon fat, cook the hash browns until golden brown, about 5 minutes.
3. Cook the eggs: In a medium bowl, whisk the eggs, with the milk, salt and pepper together. To the same skillet, melt the butter then add the egg mixture and scramble until the eggs are just cooked through. Use a rubber spatula to stir the eggs until soft curds form.
4. Assemble burritos: In the center of each tortilla, layer with hash browns, scrambled eggs, Monterey jack cheese, mozzarella cheese, cooked bacon, some diced tomato and a bit of chopped parsley. Fold in the two sides and roll up tightly.
5. Brown the burritos: Heat the vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
6. Serve: Serve hot with hot sauce or salsa.