1. Heat 1/2 tablespoon of the Breakfast Infused Olive Oil Blend in a large skillet over medium heat. Add the diced potatoes and cook, stirring now and then, until the cubes are golden and tender, about 8 to 10 minutes.

2. Add the onion and red bell pepper to the skillet and cook for 2 to 3 minutes until softened. Transfer the vegetables to a plate.

3. Whisk the eggs, milk, salt, and black pepper in a bowl until blended.

4. Return the skillet to medium-low heat and add the butter and remaining olive oil blend. Pour in the eggs and cook slowly, stirring with a spatula, until soft curds form and the eggs are just set.

5. Fold the potatoes, onion, and bell pepper back into the eggs, then stir in half of the cheddar cheese. Remove from the heat.

6. Warm the tortillas in a dry skillet or microwave until flexible. Divide the egg mixture among the tortillas, top with the remaining cheddar, salsa, and chives, then fold and roll into burritos.

7. If desired, return the burritos seam-side down to a dry skillet for 1 to 2 minutes per side to toast the tortillas and seal the wraps.