Crispy Cheese Breakfast Burritos

Prepare the hash browns as instructed on the package. I like to air-fry mine on 400 F for 10 minutes, or bake them on 400 F for 12-15 minutes.
Heat a medium non-stick skillet on medium heat then spray with a little cooking spray.
Whisk the eggs with a pinch of salt, then pour the eggs into the pan. Lower the flame to medium/low and let cook for 2 minutes. Using a rubber spatula, push the edges of the egss in towards the center and gently scramble the eggs in the pan. Let cook for 4-5 minutes, until cooked through.
Prepare your burritos by adding a layer of avocado slices to the center of two tortillas, followed by the scrambled eggs and hash brown on top. Fold the sides of the tortilla over the center, then folder the bottom over and roll upwards. Set aside.
Slice the jalapeno into thin rounds. Heat the pan on medium heat with a little more cooking spray if needed, then place 3-4 pieces of jalapenos in two horizontal lines- one for each burrito.
Let the peppers cook on medium heat for 2 minutes, then top the jalapenos with the shredded cheese. Raise the heat to medium/high to let the cheese brown- this will take about 1-2 minutes.
Once the cheese starts to brown, place the burritos directly onto the cheese- make sure to place them open side down to help seal them- then immediately flip them to crisp the other side for 2 minutes.
Serve warm with your favorite sides