Cook the hash browns according to package instructions.
In a medium bowl, whisk the eggs. Season with salt and pepper.
Heat a non-stick pan over medium-high heat. Melt 15 ml (1 tbsp) of butter. Once the butter starts to bubble, lower the heat to medium-low and add the eggs. Using a rubber spatula, stir the eggs occasionally until scrambled and cooked.
Assemble the burritos: In the center of each tortilla, place a hash brown, scrambled eggs, Armstrong Mmmm…Bacon shredded cheese, avocado slices, and cilantro. Fold in the sides and tightly roll.
Cook the burritos in a pan with the remaining butter for 2 minutes, turning once.
