01 -
Heat butter in a large skillet over medium-low heat. Crack eggs into a bowl, add garlic powder, cayenne, salt, and pepper. Whisk well, then pour into the warm skillet. Gently stir and scramble until eggs are just set but still creamy, about 3-4 minutes.
02 -
Heat tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds. This makes them easier to roll without tearing.
03 -
Lay each tortilla flat and place filling in the center: ½ cup scrambled eggs, ½ cup potatoes, ¼ cup cheese, and your choice of bacon or sausage (or both!). Don't overfill or it will be hard to roll.
04 -
Fold the bottom edge up over the filling, fold in the sides, then roll tightly from bottom to top. The burrito should be snug but not so tight that it tears the tortilla.
05 -
Heat a bit of oil or butter in a skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes until golden brown. Flip and cook another 2 minutes until crispy all over.
06 -
Cut each burrito in half diagonally and serve immediately with sour cream, salsa, and hot sauce on the side for dipping.