Preheat oven to 425F. Place the hash browns into a large bowl and season generously with salt, ground black pepper, smoked paprika, garlic powder and a bit of chili powder. Toss the hash browns until well seasoned, then spread over a baking sheet. Bake in preheated oven for 23-25 minutes, until crispy and golden.

Meanwhile, prepare the filling. Heat a large frying pan over medium heat and render the bacon until crispy. Remove the bacon onto a tray lined with paper towels to absorb the excess oil. Chop the breakfast sausage into smaller pieces, then add into the same pan along with the peppers and onion.

Saute the mixture for 5 to 6 minutes, until the peppers are tender. Remove the mixture from the pan and set aside. Add 1 tablespoon of butter to the pan and melt. Add eggs and cook over medium-low heat, stirring lightly with a spatula for 1 to 2 minutes. Add a few tablespoons of cream and season with salt and pepper. Remove from pan and set aside.

Prepare the guacamole: using a large fork, mash the avocados into a chunky puree. Season with lime juice, salt, olive oil and mix in sour cream.

Chop the bacon into smaller bits.

Assemble the breakfast burrito: spread a few tablespoons of guacamole over each tortilla. Top with a generous amount of cheddar cheese, then add 7 to 9 hash browns, several spoonfuls of sausage and pepper mixture, scrambled eggs, bacon bits and add a few dashes of your favorite hot sauce. To roll the burritos, fold over the sides first, then tightly roll into a log.

To heat the burritos, preheat a large frying pan over medium-low heat. Add a drizzle of olive oil and heat the burritos, seam side down first for 7 to 9 minutes, until golden brown all over. Serve hot with a side of sour cream and salsa.