If not already cooked, cook your bacon until crispy. Drain on paper towels and crumble. Set aside. If using raw diced potatoes, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until tender and golden brown. Season with a pinch of salt and pepper. Remove from skillet and set aside.

If using, add diced onion and bell pepper to the same skillet (add a little more butter or oil if needed). Sauté for 3-5 minutes until softened. Remove and set aside with the potatoes.

In a medium bowl, whisk together the large eggs, milk, 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder (if using) until well combined and slightly frothy.

Melt the remaining 1 tablespoon of butter in the large skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula. Continue cooking and folding until the eggs are mostly set but still slightly moist and fluffy. Do not overcook.

Once the eggs are cooked, gently fold in the crumbled bacon (or sausage), cooked potatoes, and sautéed vegetables (if using) into the scrambled eggs in the skillet. Stir until just combined.

Warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly in a dry skillet over medium heat until pliable.

Lay a warm tortilla flat on a clean surface. Spoon about 1/4 of the egg and potato mixture onto the center of each tortilla. Sprinkle generously with shredded cheese.

To roll the burrito: Fold in the left and right sides of the tortilla over the filling. Then, fold up the bottom edge tightly over the filling, tucking it in. Roll the burrito away from you, keeping it as tight as possible, until completely wrapped.

Serve immediately with your favorite toppings such as salsa, sour cream, avocado slices, or hot sauce.