Heat oven to 425 F. Cook the bacon in a large nonstick skillet. Place shredded potatoes in a towel and squeeze out as much liquid as possible. Place potatoes in a large bowl and toss with salt, paprika, onion powder and garlic powder. Set aside.

Once bacon is done, drain the fat, leaving 2 tablespoons in the pan (if there’s not enough fat, adjust with oil). Remove the pan from the heat and add the onion and garlic. Let simmer off the heat for 1 minute, to cool the pan slightly. Place pan back over medium heat and sauté until the onions are translucent, about 3 minutes.

Add the hash browns and cook for 5 to 8 minutes, breaking them apart to start getting crispy. Add the butter and allow it to melt, then add the flour. Stir for about 2 minutes to create a roux.

Remove the pan from the heat. Add the Organic Valley Milk and 1 cup of Organic Valley Mild Cheddar Thick Cut Shredded Cheese. Return pan to medium heat and stir continuously until the mixture thickens, about 5 minutes. Transfer the mixture to a medium bowl and set aside.

In same pan (no need to wipe it out), heat 1 tablespoon olive oil over medium heat. Add eggs and scramble, seasoning with everything bagel seasoning, until they are almost fully cooked. Remove eggs to a bowl to stop them from cooking further.

Start layering! Place tortillas on a baking sheet and bake for 2 minutes on each side. Remove from oven, spread hash brown sauce first, then eggs, then sprinkle on the remaining cheese. Bake for 8 minutes or until the cheese is melted and tortilla is as crispy as you prefer.

To serve, sprinkle with breakfast sausage, green onions, avocado, or whatever your heart desires!