Cook bacon in a pan on medium heat until desired crispiness. Transfer to a paper towel lined plate and wipe some of the oil from the pan (leaving a little behind). Add in frozen hashbrowns and cook in the bacon grease for about 5 min or until browned. Transfer to a plate and wipe out the pan.

Dice jalapeño and add to cream cheese and mix to combine.

Melt butter in the pan on medium / low heat. Whisk 2 eggs in a bowl and then pour into the pan creating an even layer. Add bacon, cream cheese and hashbrowns to the middle. Top everything with sriracha. Fold in the sides and let cook for another minute to ensure egg is cooked through, being careful not to burn the egg.

Toast sourdough bread and slice avocado. Add avocado to the bread along with the egg burrito. Enjoy!