Cook your hash browns by add canola oil to a large skillet.  Heat over medium-high heat.  Add hash browns and spread into an even layer.  Sprinkle with salt and pepper.  Cook several minutes until under side is browned, flip.  Cook to desired doneness.  I like mine on the crunchier side, but some like them soft and warm.

In another large skillet, cook bacon.  Heat pan over medium heat. Add bacon and cook for a few minutes each side, until the bacon reaches your desired doneness.  Transfer to a plate lined with paper towel.

In a medium bowl add cracked eggs, milk, and salt and pepper.  Whisk until smooth. Spray a skillet with non-stick spray, and add egg mixture.  Cook for medium heat.  Use a spatula to scrape the bottom of the skillet until no liquid remains.

To assemble burrito, layer a warm tortilla with ¼ for the hash browns, 1 piece of bacon crumbled, ¼ of the eggs, ¼ of the cheese, and pico, salsa, or hot sauce (optional). Roll up and enjoy.