1. Cook the Bacon:

• Preheat the oven to 400°F.
• Line a baking sheet with foil and place a wire rack on top. Lay the bacon strips in a single layer on the rack.
• Bake for 10-18 minutes, or until the bacon is crispy.
• Once done, remove the bacon and transfer it to a paper towel-lined plate to drain.
• Save the bacon grease by pouring it into a jar or bowl and let it cool.
• After the bacon has cooled, chop it into bite-sized pieces.

2. Cook the Sausage:

• In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small pieces with a wooden spoon.
• Continue cooking for 5-8 minutes until fully browned.
• Optional: To make crispy sausage bites, push most of the cooked sausage to the side and let the remaining pieces cook undisturbed for 1-2 minutes to crisp up. Repeat until all sausage is crispy.
• Set the cooked sausage aside.

3. Shred the Cheese:

• If you haven’t already, shred the cheddar cheese using a box grater or a food processor. Set aside for assembly.

4. Make Crispy Hash Browns:

• Heat a large skillet over medium-high heat. Add 2 tablespoons of bacon grease and 2 tablespoons of butter to the pan.
• Without thawing the hash browns, add about 2 cups of frozen hash browns to the hot pan and spread them out in a thin, even layer.
• Press the hash browns down with a spatula or the back of a measuring cup to form a patty.
• Sprinkle with kosher salt and black pepper.
• Let the hash browns cook undisturbed for about 4-5 minutes, until the edges are golden brown and crispy.
• Flip the hash browns carefully, adding more butter or bacon grease if the pan looks dry, and cook for another 3-4 minutes until both sides are crispy.
• Repeat this process in batches until all the hash browns are cooked.
• Set aside and let the hash browns cool slightly.

5. Cook the Eggs:

• In a large bowl, crack the eggs and whisk together with the Lawry’s Seasoning Salt, black pepper, and onion powder until the eggs are frothy.
• Heat the same skillet over medium heat and add ¼ cup butter. Let it melt but don’t let it brown.
• Pour the eggs into the pan and immediately reduce the heat to low. Slowly cook the eggs, gently stirring with a spatula.
• After 3-5 minutes, when the eggs are mostly cooked but still slightly runny, add the chunks of cream cheese. Stir the eggs until the cream cheese melts and the eggs are soft but not fully set.
• Remove the eggs from the heat before they are fully cooked to prevent them from becoming rubbery during reheating.

6. Warm the Tortillas:

• To warm the tortillas, wrap them in a damp paper towel and microwave for 30-45 seconds, or warm them individually in a dry skillet for 10-15 seconds per side. This makes the tortillas pliable and easier to fold.

7. Assemble the Burritos:

• Create an assembly line with all your ingredients: shredded cheese, hash browns, scrambled eggs, bacon, sausage, and tortillas.
• Lay a tortilla flat and sprinkle a layer of shredded cheese down the center.
• Add a layer of crispy hash browns on top of the cheese, followed by a layer of scrambled eggs.
• Next, add the chopped bacon and crispy sausage.
• If desired, add sliced avocado, fresh cilantro, and a dollop of chipotle mayo or salsa.

8. Fold and Wrap the Burritos:

• To fold the burrito, start by folding the sides of the tortilla inward over the filling. Then, fold the bottom up over the ingredients and roll tightly, keeping the sides tucked in.
• If you’re eating right away, serve the burritos with your choice of garnishes.

9. Storing Burritos (If Not Eating Immediately):

• If you plan to eat the burritos within 12 hours, wrap them in foil and refrigerate.
• For longer storage, wrap each burrito tightly in foil and place them in a freezer-safe bag. Freeze for up to 3 months.

10. Reheating Burritos:

• From the fridge: Unwrap the foil and microwave for 1-2 minutes, or reheat in the oven at 350°F for 8-10 minutes.
• From the freezer: Unwrap and defrost the burrito in the microwave for 3-5 minutes. Alternatively, bake the foil-wrapped burritos at 350°F for 45-55 minutes.