Preheat the oven to 375F and line a baking sheet with parchment paper. Add the sweet potato, bell pepper, onion, shallot, olive oil, salt and pepper and toss until well combined. Roast until the potatoes are tender and golden brown, about 30 minutes, tossing halfway through.

Heat a large, nonstick skillet over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes per side. Transfer the crisp bacon to a paper towel lined plate and set aside.

Discard all of the bacon fat, reserving just 1 tbsp to cook the eggs in the skillet.

In a bowl, whisk together the eggs until very well combined. Add the eggs, salt and pepper to the skillet and cook, pushing the eggs to scramble them until they are just cooked. (I like them a softer scramble, since the burritos will be reheated later.) Remove from the heat and set aside.

Lay one flour tortilla on a cutting board. In the center, spoon ¼ of the sweet potato hash mixture, then ¼ of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the eggs and place 3-4 jalapeno slices on top. Sprinkle with a bit of the Monterray jack cheese. Add 1 slice of bacon, broken into smaller pieces. Finish with cilantro.

Fold the sides inward, over the filling, then roll the burrito over the filling, tucking as you roll until rolled tightly and secure. Wrap with foil.