Make Ahead Breakfast Burritos {Freezer Friendly}

Cook Turkey Bacon – skip if using sausage

1. Preheat the oven to 425 and line a sheet pan with parchment paper for easy clean up
2. Lay out the bacon evenly on the sheet pan
3. Bake on the bottom rack for 10 minutes.
4. Rotate pan and move to the top rack and bake for an additional 5-7 minutes

Cook your Eggs + Sausage & Vegetables if Using

1. Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray. If using bacon skip to step 3.
2. If using onions and peppers or breakfast sausage: season with 1/4 tsp of salt and cook them first (can do all 3 together) in the heated skillet until lightly browned and vegetables are soft.
3. Crack 10 eggs into a medium size bowl and then salt and pepper (optional). Whisk until combined.
4. Pour eggs into the same heated pan and use a spatula to scramble until fully cooked. Set aside to cool.

Assemble

1. Lay out a tortilla and scoop about 1/2 cup of scrambled eggs into the center, sprinkle with about 2 tbsp of cheese, crumble a slice of bacon and add veggies if you are using (see photo above). Note if you are using a gluten free tortilla you need to warm them before assembling – they cracked and fell apart if I tried to use them straight from the fridge.

2. Make your burritos by folding two sides in and then rolling.
3. Tightly wrap each burrito in Saran Wrap or tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!
4. Repeat with remaining ingredients.

5. Eat right away or place in a sealed Tupperware or ziplock. Refrigerate for up to 5 days or freeze until you are ready to eat (up to 1 month).

To Reheat:

1. Unwrap and place on a microwave safe plate.

2. Place in the microwave for 2 minutes, flipping every minute. Every microwave is a little different so if it is not hot continue to heat for increments of 30 seconds.