Breakfast burritos

-Preheat oven to 400F. Lay bacon on a parchment-lined baking sheet and bake for 25-30 minutes, until crispy but not burnt. Set aside and save the bacon grease!
-In a large bowl, combine the cherry tomatoes, red onion, 1 of the diced jalapeños, juice of 1 lime, half of the cilantro, and salt & pepper to taste. Set aside.
-Melt butter in a large pan over medium-high. Add in the hash brown mix & season to taste. Let sit for about 10 minutes, or until the bottom is deep golden brown and crispy. Flip and stir until you have crispy hash browns!
-Into a blender, add the mayo, creme fraiche, garlic cloves, the other jalapeño, juice of the other lime, the rest of the cilantro, and salt & pepper to taste. Blend and set aside.
-In a large bowl, crack the eggs in and then pour in milk and season with salt. Whisk until evenly mixed.
-Heat a large skillet over medium, then pour in about 2 tbsp of the reserved bacon grease. Pour in the eggs and cook, scrambling, until you have a soft scramble. Set aside.
-Assemble the burritos! Lay down the tortillas, then add in the cooked eggs, some shredded cheese, the cooked bacon, the hash browns, the pico de gallo, avocado slices, and the creamy sauce. Roll up into burritos.
-Heat a large skillet over medium high. Sear the burritos on all sides. Then, melt 4 pieces of the sharp cheddar at a time until bubbly. Place one burrito on top of the melted cheese and roll the cheese around. Repeat on other burrito.
-Cut down the middle and enjoy immediately!