Whisk the eggs, heavy cream, salt, and pepper in a bowl. Cook them over medium-low heat in a nonstick skillet, stirring gently until they are just set. Remove from heat.

If using bacon, cook until crispy, drain on paper towels. If using sausage, cook thoroughly, then crumble into bite-sized pieces. Cook frozen hashbrowns according to package instructions until golden and crispy.

Lay a flour tortilla flat and spread a layer of queso in the center. Place a crispy hashbrown on top, then add the cooked bacon or sausage. Spoon the scrambled eggs over the meat, drizzle with chipotle ranch, and top with a slice of cheese.

Fold in the sides, then roll tightly from the bottom up, making sure everything is sealed inside. Don’t be afraid to really fold it up tight! Heat a skillet or griddle over medium heat with a little butter or oil. Place the burritos seam-side down and toast for 2-3 minutes until golden brown. Flip and toast the top until crisp.Let the burritos rest for a minute, then slice them in half and enjoy!