To save time in the morning, I usually make the potato/bacon mixture ahead of time and keep it in the fridge until I'm ready to make a burrito. Then in the morning all I have to do is reheat the potatoes (about ½ cup per burrito), scrambled the eggs (make 2 per burrito) and melt the cheese on the tortillas. My favorite gluten-free tortillas to use for this are the Mission Gluten-Free Soft Taco Tortillas. (Not sponsored, just delicious!) I also like to use the brand Real Salt Seasoned Salt for the potatoes, but any salt will do.