Preheat oven to 400°F. Arrange oven racks in upper and lower thirds of oven. Place a wire rack on a large rimmed baking sheet. Arrange hash browns on rack and bake on upper rack of oven for 10 minutes.

If using dry dubbed bacon: While hash browns are baking, line a second baking sheet with parchment paper and place a wire rack on the baking sheet. Arrange bacon evenly on wire rack. Place sheet on lower rack of oven. Bake hash browns and bacon 20 minutes. Remove from oven and let cool slightly.

If using fully cooked bacon: microwave bacon according to package directions; set aside.

In a large bowl, thoroughly whisk eggs and milk, set aside. Melt butter in a large nonstick skillet over high heat. Pour egg mixture into center of pan and stir slowly. When curds start to form, reduce heat to low and gently fold eggs over. Cook 2-3 minutes more, then transfer eggs to a plate and let rest 1 minute to finish cooking.

Assemble burritos: Lay tortilla on a flat work surface. Place ⅙th of scrambled eggs in the center of the tortilla. Layer a hash brown and 2 slices of bacon atop eggs. Top with ¼ cup shredded cheese, sliced avocado, and a drizzle of hot sauce. Pull half of the tortilla closest to you up to meet the top half, then pull the tortilla and fillings back toward you. Fold in the left and right sides of the tortilla, then roll tightly until closed. Repeat burrito assembly with remaining ingredients. Enjoy!