Step 1

Preheat oven to 425 F.

Step 2

Toss the diced potatoes with the olive oil, and season them with salt, pepper, and garlic powder. Then, spread them out on a baking sheet lined with parchment paper or sprayed with nonstick spray.

Step 3

Roast the potatoes for 20 minutes until they are browned and crisp.

Step 4

Meanwhile, cook the bacon until crisp, then crumble it up once it's cool.

Step 5

Crack the eggs into a bowl, and whisk until smooth.

Step 6

Heat a frying pan over medium heat, and add the butter. Once melted, add the eggs, and stir or whisk to a soft scramble.

Step 7

Warm the tortillas over a gas flame. Alternatively, heat them up in a pan or warm in the oven.

Step 8

Divide the eggs between the tortillas, followed by the bacon, cheddar cheese, potatoes, pico de gallo, fresh cilantro, and avocado. Then, fold the ends in, and roll into a burrito.

Step 9

Serve immediately, and enjoy.