Wash and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat, add diced potatoes, season with salt and pepper, and cook until crispy and golden brown, about 10-15 minutes. Remove from heat and set aside.

Cook the Bacon

In the same skillet, cook the bacon until crispy. Remove and drain on paper towels. Once cooled, crumble into small pieces.

Scramble the Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and scramble until fully cooked and fluffy.

Make Lime Crema

In a small bowl, mix sour cream with lime juice to taste. Set aside.

Assemble the Burrito

Warm the flour tortillas in a dry skillet or microwave. On each tortilla, layer scrambled eggs, bacon, cheddar cheese, pico de gallo, and sliced avocado. Drizzle with lime crema.

Roll the Burrito

Fold in the sides of the tortilla and roll it up tightly. Repeat with remaining tortillas.

Serve

Serve the breakfast burritos with crispy potatoes on the side.