- Start by getting the hash browns in the oven, they take a while and you want them to be extra crispy! 
- Next, prepare the avocado lime crema. 
- In a small dish, mash one avocado. Squeeze in juice from ½ a lime. Mix in sour cream and add in about a ½ tsp of salt. Mix thoroughly, add in salt/sour cream to adjust taste, set aside. 
- In medium saucepan, start frying bacon. As bacon cooks, continue to check and flip hash browns. 
- In a bowl, crack in 3 eggs and mix together as you'll be scrambling them up.
- Check hash browns, they should be nicely browned. Take them out of the oven, chop them up into smaller pieces and toss 'em back in the oven. This ensures they'll get even crispier in bite size form. 
- Crisp up bacon to your liking and remove from heat. I put my bacon on a cutting board, do a quick wet paper towel cleaning of my pan, and lower the heat. This is because we'll use the same pan to toast up the burritos soon.
- In a small pot, begin to scramble your eggs up. While they're scrambling, chop up your bacon as you'll add it into the eggs. As soon as your eggs are scrambled and cooked enough, add in the cheese + bacon and mix so it's well combined. 
- Remove your hash browns from the oven. The burritos are ready to assemble!
- Warm your flour tortilla between 2 damp paper towels in the microwave for 30 seconds. Remove and set on a fresh paper towel or plate. 
- Spread a liberal layer of avocado crema down, then add on your crispy hash browns pieces. Next, add your egg + cheese + bacon scramble and fold into a burrito! If you need some help, check this video out. 
- Take your folded burrito and place it on the medium hot pan, folded side down, and slightly toast. This also seals the burrito together quite well. I do this on both sides, remove from heat, cut in half & enjoy! There should be some left over crema for dipping