Breakfast Burritos
Servings Prep Time
6burritos 20minutes
Cook Time
Servings Prep Time
6burritos 20minutes
Cook Time
  • 12pieces bacon
  • 12 eggs
  • 1/2cup milk
  • 1/2teaspoon salt
  • 1tablespoon butter
  • 2 scallions(chopped)
  • 1 red bell pepper(finely diced)
  • 1cup shredded colby jack cheese
  • 8 10-inch flour tortillas
  • Salsa(optional)
  1. In a large skillet, cook bacon over medium heat until it has reached desired crispness. Set bacon aside on paper towels to catch excess grease.
  2. In a large bowl, whisk eggs with milk and salt. Over medium heat, melt butter. Add scallions and bell pepper and sauté for 2 minutes.
  3. Lower heat to medium low and add egg mixture to skillet. Let eggs begin to set on the bottom, then stir every few minutes until eggs are no longer runny but slightly glossy. Remove skillet from stovetop.
  4. Have a tray handy to place wrapped burritos on. Scoop 3 large spoonfuls of egg mixture onto the bottom third of each tortilla. Top eggs with a generous sprinkling of cheese and two slices of bacon. Tightly roll the tortilla starting with the filled end, folding sides in toward the middle halfway through, then continuing to roll tightly.
  5. Place each burrito seam-side down on the tray. When all burritos are assembled, wrap them individually in pieces of aluminum foil, covering completely.
  6. Transfer burritos to freezer bags. Store for up to a month.
  7. To reheat, remove foil and microwave seam-side up for 1 minute, then flip over and microwave for another minute. Let stand 1 minute before eating. Top with salsa, if desired.