Instructions:

Prepare the Ingredients:

Cook the bacon or sausage in a skillet until crispy. Remove and drain on paper towels, then crumble into pieces.

If using diced potatoes or hash browns, cook them in the skillet until golden brown and crispy. Set aside.

Dice the bell peppers and onions, if using.

Make the Scrambled Eggs:

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

In a large nonstick skillet, heat the butter or oil over medium heat.

Add the bell peppers and onions to the skillet, and cook until they are softened, about 3-5 minutes.

Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are scrambled and just set. Remove from heat.

Assemble the Burritos:

Warm the flour tortillas in the microwave or on a dry skillet for a few seconds to make them more pliable.

Lay each tortilla flat on a clean surface.

Divide the scrambled eggs evenly among the tortillas, placing them in the center.

Top the eggs with crumbled bacon or sausage, cooked potatoes or hash browns, and shredded cheddar cheese.

Fold the Burritos:

Fold the sides of the tortilla over the filling.

Roll the tortilla tightly from the bottom up to form a burrito, ensuring the filling is securely wrapped.

Optional: Toast the Burritos:

For a crispy finish, heat a dry skillet over medium heat. Place the assembled burritos seam-side down in the skillet.

Cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy.

Serve:

Serve the breakfast burritos with salsa, sour cream, and avocado slices, if desired.