In a large skillet, cook the bacon over medium heat for about 6-8 minutes until crispy and golden brown. Transfer to a plate lined with paper towels.

In the same skillet, add the frozen hash browns and cook for 5-7 minutes over medium heat until golden and crispy. Remove from skillet.

In a mixing bowl, whisk eggs and milk together. Melt butter in the skillet over medium-low heat, pour in the egg mixture, and cook while gently stirring until soft curds form, about 3-4 minutes. Season with salt and pepper.

Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side. Layer tortillas with hash browns, scrambled eggs, bacon, and avocado. Roll tightly.

Serve immediately or wrap in foil/plastic wrap and freeze for later. Reheat in the microwave when ready to eat.