In a skillet over medium heat, melt 2 tablespoons of butter until foamy. Whisk together 4 large eggs, 1 teaspoon of garlic powder, a pinch of cayenne pepper, and sea salt and black pepper to taste. Pour the egg mixture into the skillet and stir occasionally for about 3–4 minutes, until the eggs are fluffy and fully set. Transfer the scrambled eggs to a plate and set aside.

In the same skillet, add another tablespoon of butter and toss in 2 cups of roasted or pan-fried potatoes. Sauté them over medium heat for about 5–7 minutes, stirring occasionally, until they are golden brown and crispy on the outside.

To warm your flour tortillas, place them on a dry skillet over low heat for about 30 seconds on each side, just until they're pliable and slightly toasty. You can also wrap them in a clean, slightly damp kitchen towel and microwave for about 20 seconds.

Lay each warmed tortilla flat. In the center of each tortilla, add ½ cup of the fluffy scrambled eggs, followed by ½ cup of the crispy potatoes, ¼ cup of grated cheddar cheese, and ¼ cup of cooked breakfast sausage or bacon.

Begin rolling up the tortilla from the bottom, tucking in the sides as you go to create a tight burrito shape. Place the rolled burrito seam-side down.

Return the skillet to medium heat and add a touch of butter. Place the burritos sealed side down and cook for about 2–3 minutes or until golden brown and slightly crispy. Carefully flip the burritos and cook for an additional 2–3 minutes on the other side.

Once cooked, serve the warm burritos immediately. Garnish with optional toppings like a dollop of sour cream and your favorite salsa.