• In a large cast-iron skillet over medium heat, fry the bacon strips in batches until perfectly crispy, around 8 minutes per batch.
• Once done, place the bacon on paper towels to soak up excess grease and reserve about 2 tablespoons of the bacon fat in the skillet.
• Utilizing the saved bacon fat, cook the hash browns according to the package directions until they turn golden brown and crispy. Transfer to a plate.
• In a separate bowl, beat the eggs along with the half-and-half until well mixed.
• Clean the skillet and melt the butter over medium heat. Once it begins to foam, add the egg mixture, reducing the heat to medium-low.
• Gently stir the eggs with a spatula while cooking until soft curds have formed, seasoning with paprika, salt, and pepper to taste.

For Assembling:

• Lay the tortillas flat and in the center of each, layer the hash browns, one-fourth of the scrambled eggs, a quarter cup of both cheddar and mozzarella cheeses, along with four strips of bacon.
• Fold the shorter sides of the tortilla inwards, then roll it up tightly to encase all the fillings.
• Serve the burritos warm with your favorite hot sauce for a spicy kick.