In a medium skillet, melt 2 tablespoons of butter over medium heat until bubbly. Crack in 6 large eggs and add ½ teaspoon of garlic powder, a pinch of cayenne pepper, and salt and pepper to taste. Stir gently with a spatula for about 3–4 minutes until the eggs are fluffy and fully set. Remove from heat and set aside to cool slightly.

While the eggs are cooking, warm 4 large flour tortillas in a separate dry skillet over low heat for about 30 seconds on each side, or until they become soft and pliable. This step prevents tearing and makes it easier to roll your burrito.

Lay each warmed tortilla flat on a clean surface. Begin by placing about ½ cup of the scrambled egg mixture in the center. Add ½ cup of roasted or pan-fried potatoes, ¼ cup of grated cheddar cheese, and ¼ cup of either cooked bacon or breakfast sausage.

To roll each burrito, fold the sides of the tortilla over the filling, then tightly roll from the bottom up to enclose the filling fully.

In the same skillet used for the eggs, add a little more butter and heat over medium-low. Place the rolled burritos seam-side down in the skillet. Cook for about 3–4 minutes, until golden and crispy, then carefully flip them over and cook for an additional 3–4 minutes on the other side.

Once the burritos are crispy and golden, remove them from the skillet. Slice in half if desired and serve warm with sides of salsa and sour cream.