• Preheat the oven to 425°F (220°C).
• Toss the diced russet potatoes with the olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
• Spread onto a parchment-lined baking sheet in an even layer. Roast for 25–30 minutes, stirring halfway through, until golden brown, crisp around the edges, and tender.
• While the potatoes roast, cook the bacon, if needed, and shred the cheddar cheese.
• Whisk together the eggs, milk (if using), the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
• Melt the butter in a large nonstick skillet over medium-low heat. Pour in the eggs and gently stir until just set and still slightly glossy, about 4-5 minutes. Remove from the heat, the eggs will continue cooking slightly from the residual heat.
• Warm the flour tortillas for 15–20 seconds in the microwave or briefly in a dry skillet. This makes them easier to roll without tearing.

Divide the following evenly among the tortillas:

• Roasted Russet Potatoes
• Scrambled Eggs
• Chopped Bacon
• Shredded Cheddar Cheese
• Fold in the sides of each tortilla, then roll tightly into a burrito. Serve immediately or place the burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side, until lightly golden.