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1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
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2
Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
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3
Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
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4
Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
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5
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
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6
Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
