8 oz. shredded cheddar
1 yellow onion, diced
1 bell pepper, diced
2 Tbsp. butter
2 pinches salt & pepper
2 lb cooked bacon
12 large eggs
8 large flour tortillas
Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl. Dice the bacon, then add it to the skillet with another ½ Tbsp butter. Sauté the bacon over medium heat until it is browned (about 5 minutes). Transfer the bacon to a separate bowl and clean the skillet. Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs. Cook the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they will become dry. Season the eggs with a pinch of salt and pepper. To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked bacon. To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.
To reheat the burritos: Cook from frozen at 350F for 50-60 mins (or) Transfer to fridge day before to thaw, then microwave on high 1-2 mins or heat in skillet over medium low for about 5 mins on each side until tortilla is crispy. To reheat from frozen, defrost in microwave for about 5 minutes then microwave on high for 1-2 minutes or until heater through.
