In a sauté pan or cast iron skillet, sauté the diced bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
Reserve 1 tablespoon of the bacon fat (or use olive oil) and sauté the diced potatoes until tender and caramelized. Season with sea salt and pepper.
Whisk the eggs. Form a ‘hole’ in the center of the potatoes on the pan, and pour the eggs on. Cook until eggs are done.
Warm the tortillas between two damp paper towels in the microwave for 35 seconds.
Spread 1 tablespoon of greek yogurt on each tortilla. Fill with the potato/rutabaga and egg mixture. Top with the crisp bacon and 1 tablespoon of cheddar cheese. Sprinkle with the chopped chives and roll the burrito.