Fry bacon in a 350-degree electric skillet, crumble, and set aside. Drain all bacon grease leaving the brown bits stuck to the pan ( they add flavor). Add 1-2 tablespoons of butter and 1-2 tablespoons of oil to the hot skillet, add diced potatoes. Sprinkle potatoes generously with season all salt. Cook till potatoes are soft in the middle and brown and crispy on the outside. Once potatoes are cooked, put them on a paper plate or bowl and set aside. Next, in a medium size bowl, crack and whisk 1 dozen eggs. Whisk in chopped spinach. Add 1-2 Tablespoons of butter to the hot skillet and pour in the egg and spinach mixture. Once eggs are almost completely cooked, add cooked bacon, and potatoes. Then add 1-2 handfuls of cheese and stir until cheese is melted. Turn skillet off and allow mixture to cool slightly about 5 – 10 minutes. Split the mixture up between the 10 burritos, sometimes I have a little extra. To make it a little easier I split the mixture in half then I know I have to get 5 burritos out of each half. Lay a tortilla on a sheet of wax paper so that the corner will wrap around the burrito ( It may help to think of a diamond shape, have the corner point at your belly), add a scoop of the burrito mixture, start rolling, then tuck in the sides and continue rolling. Repeat with all 10 burritos. Place burritos in a freezer bag and store in the freezer. To re-heat, pull out one frozen burrito and wrap it in a damp paper towel, then heat it in the microwave for 1 minute – 1minute and 20 seconds flipping half way through cooking. Serve with sour cream and salsa.