Heat a large skillet over medium heat. Add the bacon strips, cooking them for about 5-7 minutes or until they are crispy and golden brown. Transfer the cooked bacon to a paper towel-lined plate, allowing excess fat to drain while leaving some bacon fat in the skillet for added flavor.

In the same skillet, add the frozen hash browns to the leftover bacon fat. Cook according to the package instructions, which typically takes about 8-10 minutes, stirring occasionally, until golden brown and crisp. Transfer to a plate.

In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Melt butter in the skillet until bubbly, then pour in the egg mixture, stirring gently for about 3-4 minutes until curds form, then remove from heat.

Lay a tortilla flat on a clean surface. Add a portion of crispy hash browns, followed by scrambled eggs, crumbled bacon, and sliced avocado. Avoid overfilling.

Fold in the sides of the tortilla and roll it up from the bottom towards the top, keeping it snug. Secure with a toothpick or foil if desired. Repeat the assembly.

Enjoy warm with hot sauce. Alternatively, wrap each burrito in plastic wrap and foil to freeze for later, storing in a freezer bag for up to 3 months.