Fry bacon until crispy, remove and drain on paper towels. When cool enough to handle, chop into 1" sections.
Drain the bacon grease from the pan, leaving approximately two teaspoons.
Cook potato according to your microwave settings. Peel and chop into 1/2" cubes.
Sprinkle potatoes with a pinch of salt and pepper, then fry in the bacon grease for a few minutes.
Add two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Add peppers and cook for a few more minutes, followed by the garlic and cook for an additional 30 seconds.
Whisk eggs in a bowl, season with a small amount of salt and pepper, then pour over the mixture in the pan, along with the bacon.
Stir to incorporate the ingredients. When the eggs are almost set, stir in the cheese, and cook for an additional 30 seconds or until the eggs are cooked, and the cheese is melted. Remove from heat.
Warm tortilla over a flame to soften and to slightly char. Spread the sour cream in a line going down the center of the tortilla.
Add eggs over the sour cream. Top with the remaining onions, diced avocado, and cilantro (if you're lucky to have some on hand).
Drizzle with your favorite hot sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!