Start by cooking the chicken bacon in a large skillet over medium heat until it’s crispy. Once cooked, remove the chicken bacon and place it on a paper towel-lined plate to drain excess fat. Crumble the chicken bacon and set aside.
In the same skillet, add the frozen hash brown potatoes. Cook according to package instructions or until they are golden brown and crispy. Remove from the skillet and set aside.
Crack the eggs into a bowl and whisk them until they are well-beaten. Melt the butter in a non-stick skillet over medium heat, and pour in the eggs. Stir occasionally to scramble them, cooking until just set. Season with salt and pepper according to taste.
Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable or heat them briefly in a dry skillet over medium heat.
Begin assembling the burritos by laying a tortilla flat on a clean surface. Place ¼ cup of shredded cheddar cheese in the center of the tortilla. Top with ¼ of the scrambled eggs, ¼ cup of crispy hash brown potatoes, and 1 crumbled strip of chicken bacon.
Roll the burrito by folding in the sides and then rolling it from the bottom up, ensuring the filling is tightly packed within the tortilla. Repeat for each tortilla.
In a clean skillet, add the vegetable oil and heat over medium heat. Place the burritos seam-side down in the skillet, cooking for about 2-3 minutes per side or until they are golden brown and crispy.
Serve the burritos hot, optionally with salsa and sour cream on the side for dipping.
