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Preheat oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper. Place the hash brown patties on the sheet and bake for about 12 minutes until golden brown.
Heat a medium sauté pan over medium high heat. Add 1 tablespoon olive oil to the pan along with onions and peppers. Sauté until charred and crispy, about 8 minutes.
In a large bowl, crack all 12 eggs, and add salt and pepper. Whisk to combine. In a large sauté pan over medium heat, add 1 tablespoon olive oil. Pour in eggs. Let them cook for a few seconds, and then stir and scramble until the eggs are just set.
Heat up tortillas in the microwave for 30 seconds. Assemble burritos by layering a hash brown patty on the tortilla. Top the hash browns with about ½ cup of scrambled eggs, 2 tablespoons of shredded cheese, a spoonful of pico de gallo, and a few cilantro leaves. Fold both ends of the tortilla over the filling, tucking the sides and filling as you roll the burrito. Serve immediately or wrap in foil and store in the fridge for up to two days.