Preheat the griddle to about 350-375°F and add half of the cooking oil.

Spread the hashbrowns in a single layer on the griddle. Sprinkle with Essential Blend seasoning. Let them cook for approximately 3-5 minutes without touching or flipping until they start to turn golden and crispy.

While the hashbrowns cook, place the thick-cut bacon and breakfast sausage on the griddle. Cook them according to your preference, whether crispier or softer. Remove from the griddle and set aside when done.

Add butter to the hot griddle and let it melt. In a bowl, beat the eggs with the half and half until well combined. Pour onto the griddle.

Cook the eggs for about 3-5 minutes, constantly stirring until they become fluffy and thick enough to coat the back of a spoon. Sprinkle the shredded cheese on top and let it melt, then remove the eggs from the griddle.

Lightly steam the tortillas by placing them briefly in a pan with a little bit of water, making them pliable.

Build the burrito by placing a portion of the scrambled eggs, crispy bacon, sausage, and a layer of the seasoned hashbrowns onto each tortilla. Add a little more shredded cheese, then wrap the tortilla tightly.

Return the wrapped burrito to the griddle, cooking for an additional 2-3 minutes on each side until the tortilla is toasted and golden brown.

Remove the burrito from the griddle. You can slice it in half if desired, and enjoy it with a splash of hot sauce for an extra kick!