1. Prepare the scrambled eggs by cooking them with everything bagel spice until they begin to set. Add a mix of cheddar and fontina cheeses and fresh spinach, stirring gently until the cheese melts and the spinach wilts.
2. Roast the potatoes in the oven until golden brown to add a crunchy and satisfying component. Alternatively, use pre-roasted potatoes for convenience.
3. Cook the bacon until crispy, then place it on a paper towel-lined plate to drain excess fat.
4. Lay a large flour tortilla flat on a clean surface and spread a generous spoonful of basil pesto over it.
5. Layer the tortilla with scrambled eggs, roasted potatoes, crispy bacon, and slices of fresh avocado.
6. Fold the tortilla sides inward over the filling, then roll it tightly from the bottom up to form a snug burrito.
7. For an indulgent touch, toast the wrapped burrito in the oven for a few minutes to crisp the tortilla and melt the cheese further.
8. Serve the burrito immediately or wrap it in foil for later. If storing, refrigerate without avocado and add it fresh during reheating.
9. For long-term storage, wrap the burrito in plastic wrap and foil before freezing. Reheat in the oven and add fresh avocado slices after heating.
10. Customize the recipe by experimenting with different types of cheese, adding more greens like arugula or kale, or incorporating unique flavors such as sun-dried tomatoes or spice blends.