In a large non-stick skillet, place 1-2 tablespoons of oil over med-high heat (refer to the refrigerated hash brown directions, as they may vary).
Once the skillet and oil are hot, add in a layer of your hash browns. Allow to brown for 6-7 minutes.
Once browned, flip the hash browns and allow the other sides to brown, about 6-7 minutes.
In a medium bowl, crack and whisk 6 eggs. Once the hash browns are browned, pour in the eggs.
Add in the precooked chopped bacon.
Scramble the eggs and you would do normally, and continue to mix in the hash browns and bacon.
Once the eggs are cooked through, portion the mixture out in warmed tortilla shells.
If you are not eating immediately, you can put in an oven safe dish, cover with foil and place in a warm oven until ready to serve.
Set out all the toppings so your guests can pick and choose.