Place a large, cast-iron skillet over medium heat. Once hot add the bacon slices and cook until crispy, working in batches, about 8 minutes per batch.

Place cooked bacon slices on a paper towel-lined plate, to drain off excess fat.

Discard most bacon fat from the skillet, leaving in only about 2 tablespoons.

Cook the hash browns according to package directions in the skillet in the bacon fat and transfer to a plate when done.

In a medium bowl, whisk together eggs and half and half until combined.

Wipeout the same cast-iron skillet, place it over medium heat and melt the butter.

When butter is just starting to foam, add the beaten eggs and reduce heat to medium-low.

Using a rubber spatula, stir the egg mixture occasionally until soft curds form. Season with paprika, and salt and pepper to taste.

Arrange tortillas on a flat surface.

In the center of each one, layer hash browns, ¼ of the scrambled eggs, ¼ cup each cheese, and 4 slices of bacon per burrito.

Fold in the two shorter/extremity sides, and after that roll up tightly.

Serve with hot sauce for dipping.