In a small bowl, combine 3 tbsp mayonnaise, 1 tbsp Sriracha, 1 tbsp Greek yogurt (if using), 1/2 tsp lemon juice, 1/2 tsp honey, 1/4 tsp garlic powder, 1/4 tsp smoked paprika and 1/8 tsp salt. Whisk until smooth and taste; adjust Sriracha or honey to your heat/sweetness preference. Refrigerate while you prepare the rest so flavors meld.

Breakfast Special - Filling & Assembly

Cook the bacon

Heat a medium nonstick skillet over medium heat. Add 3 slices of bacon and cook 3–5 minutes per side (depending on thickness) until crisp to your liking. Transfer bacon to a paper towel-lined plate to drain and cool slightly; reserve 1 tsp bacon fat in the pan (or discard and proceed with oil as below). When cooled, chop or crumble bacon into bite-sized pieces.

Crisp the hashbrowns

In the same skillet (wipe out excess grease if more than 1 tsp remains) add 1.5 tbsp vegetable oil and heat over medium-high until shimmering. Add 1 cup thawed shredded hashbrowns, pressing them into an even layer. Season with a pinch of salt and 1/8 tsp black pepper. Cook without stirring for 3–4 minutes until the bottom is golden brown and crisp. Flip (or stir and spread) and cook another 3–4 minutes until evenly browned and cooked through. Transfer cooked hashbrowns to a plate and keep warm.

Scramble the eggs

Reduce heat to medium-low and melt 1 tbsp butter in the skillet. In a bowl whisk 3 large eggs with 1/2 tsp salt and 1/4 tsp black pepper until slightly frothy. Pour eggs into the skillet and let sit 10–15 seconds, then gently push cooked edges toward the center with a spatula, letting uncooked egg flow underneath. Continue folding until soft curds form and eggs are just set but still moist, 1–2 minutes. Remove from heat immediately to avoid overcooking.

Warm the tortilla & assemble

Warm the 10–12 inch flour tortilla in a dry skillet for 20–30 seconds per side or microwave for 10–12 seconds until pliable. On the center of the tortilla, layer the ingredients: spread a thin layer (about 1–2 tbsp) of the creamy Sriracha mayo, add the crispy hashbrowns (about 1 cup), place the scrambled eggs on top, sprinkle 1/2 cup shredded cheddar cheese, and scatter the chopped bacon pieces over the cheese. Drizzle another 1 tbsp of the creamy Sriracha mayo on top (or more to taste).

Finish & serve

Fold the sides of the tortilla in and roll tightly into a burrito-style wrap. Optionally, place seam-side down in a hot dry skillet for 1–2 minutes per side to crisp the exterior and melt the cheese. Slice in half if desired and garnish with chopped cilantro and sliced green onion. Serve immediately with extra sauce on the side.