In a large skillet over medium heat, working in batches if needed, cook bacon, turning occasionally, until crispy, about 8 minutes. Drain on a paper towel-lined plate. Pour off half of fat.

Cook hash browns according to package directions in bacon fat and transfer to a plate.

In a medium bowl, whisk eggs and milk. Wipe out skillet, place over medium heat, and melt butter. When butter is just starting to foam, reduce heat to medium-low and add beaten eggs. Using a rubber spatula, cook, stirring occasionally, until soft curds form; season with salt and pepper.

In the center of each tortilla, layer hash browns, scrambled eggs, cheese, 2 slices of bacon, and sliced avocado. Fold in the 2 sides and tightly roll up. Serve with hot sauce alongside.