Warm the tortillas in a dry skillet for about 20 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds. Keep them covered to stay warm.

Cook the potatoes and protein if needed. Brown frozen hash browns in a little oil or butter until crisp on the edges. Cook bacon or sausage if uncooked, then set aside.

Scramble the eggs by cracking them into a bowl, adding a pinch of salt and pepper, and whisking. Pour into a lightly buttered skillet on medium-low heat. Stir gently until just set.

On each tortilla, layer scrambled eggs, followed by potatoes and protein, and then cheese. Add salsa and your favorite toppings.

If you want the cheese extra melty, cover the skillet with the assembled tacos for one minute or allow the heat from the eggs to melt the cheese.