Lay the bacon strips flat on a parchment-lined baking sheet and bake until crispy. Once cooked, chop the bacon into small pieces.
Peel the potatoes and dice them finely. Add them to a pan with maple syrup, salt, pepper, and paprika. Cook until the potatoes are tender.
In a separate skillet, cook the pork sausage over medium heat, breaking it up as it cooks, until browned and cooked through.
Crack the eggs into a large bowl, whisk them together, and scramble them in a pan over medium-low heat until fluffy.
To assemble the wraps, lay out a flour tortilla. Layer with cooked potatoes, a sprinkle of cheddar cheese, scrambled eggs, cooked sausage, and chopped bacon.
Fold the sides of the tortilla inward and roll it tightly into a burrito.
Wrap each burrito individually in parchment paper. Store them in large zip-top bags in the refrigerator or freezer.
Cook it hands-free.
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