Cook the potatoes: Add the frozen Potatoes O’Brien to the air fryer. Season with salt, pepper, and garlic powder. Air fry until golden and cooked through, tossing halfway.

Cook the bacon: Cook bacon as normal (oven, stovetop, or air fryer) until crispy. Once cooled slightly, dice into small pieces.

Scramble the eggs: Melt 1 tbsp butter in a skillet over medium heat. Add eggs and season with salt, pepper, and garlic powder. Scramble until just set.

Warm the tortillas: Heat tortillas one at a time on the stovetop (dry skillet or open flame) for a few seconds per side until soft and pliable.

Assemble: On each tortilla, layer a sprinkle of Colby Jack cheese, a scoop of potatoes, about 2 slices worth of diced bacon, and a portion of scrambled eggs (roughly 1 egg’s worth per burrito).

Roll: Fold in the sides and roll tightly into a burrito.

Toast: Melt a little butter in a pan over medium heat. Toast each burrito seam-side down first, then all sides, until golden and crisp.