Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

Heat oil in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot oil and season with salt, black pepper, and paprika.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes. Remove from heat and set aside.

Cook and crumble bacon. Set aside.

Whisk together the eggs, milk, and 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.

The potatoes, bacon and eggs should be room temperature for best assembly.

Tear off 12 squares of aluminum foil. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with ¼ cup potatoes, 2 tablespoons of bacon, followed by 2 heaping tablespoons of the scrambled eggs.

Fold the burritos: Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.

Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they'll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.

To eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.