Prep the fillings. Dice the potatoes (if using fresh) and chop the onion, pepper, and greens. Shred cheese and crumble cooked bacon or sausage. Keep ingredients in small bowls so you can build fast.

Cook the potatoes or hash browns. Heat a large skillet over medium-high with a tablespoon of oil. Add potatoes with a pinch of salt, pepper, and a little smoked paprika. Cook until golden and crisp, about 8–10 minutes. Remove to a plate.

Sauté the veggies. In the same pan, add a bit more oil. Cook onion and bell pepper with a pinch of salt until softened, 4–5 minutes. Stir in spinach for the last minute to wilt. Transfer to the plate with potatoes.

Warm or cook the protein. If using bacon or sausage, cook it now until browned and crisp at the edges. Drain excess fat. If using beans, warm them with a pinch of cumin and salt.

Scramble the eggs. Whisk eggs with a splash of milk, plus salt and pepper. Melt butter or add oil to the pan over medium heat. Pour in eggs and gently sweep with a spatula until just set and still soft. Turn off the heat to avoid overcooking.

Warm the tortillas. This step is crucial for gluten-free tortillas. Heat a dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable. Or wrap in a damp paper towel and microwave 20–30 seconds. Keep them covered so they don’t dry out.

Assemble. Lay a tortilla on a board. Add a line of eggs, potatoes, veggies, and protein. Sprinkle cheese. Spoon on salsa and add avocado. Don’t overfill—leave room to roll.

Roll tightly. Fold the sides in, then roll from the bottom up, tucking as you go. For extra structure, place seam-side down in the warm skillet for 30–60 seconds to lightly crisp and seal.

Finish and serve. Squeeze a little lime over the top and add cilantro if you like. Serve with extra salsa or hot sauce. Enjoy warm.