Cook the 4 bacon strips in a skillet over medium heat for 4 to 5 minutes per side until crispy. Cook the 2 sausage patties in the same pan for 3 to 4 minutes per side until browned through. Crumble both and set aside.

In a clean skillet over medium-low, melt 1 tbsp butter, whisk in 1 tbsp flour, and cook for 1 minute. Add 1/2 cup milk and 1/4 tsp garlic powder, whisking for 2 to 3 minutes until thickened. Off the heat, stir in 1 cup sharp cheddar until smooth.

In a clean skillet over low heat, melt 2 tbsp butter. Add the whisked eggs (4 eggs, 2 tbsp milk, 1/4 tsp salt, 1/4 tsp pepper) and fold gently for 3 to 4 minutes until just set.

Warm each 10-inch tortilla over a flame or dry skillet for 20 seconds per side. Fill each with half the cheese sauce, scrambled eggs, crumbled meat, and jalapeño slices.

Fold the sides in and roll each burrito up from the bottom. Sear seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden. Cut in half diagonally and serve cut side up.