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INGREDIENTS

– eggs – whole milk – salt – black pepper – butter – bacon, crumbled – cheddar cheese – flour tortillas

Start by preparing the bacon. Once the bacon has cooled, chop it into bits.

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Next, make the scrambled eggs. Only cook them until they are barely done so that they stay moist in the breakfast burritos

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Warm up the tortillas in the microwave in between two damp paper towels.

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Then, layer the scrambled eggs, shredded cheddar cheese, and bacon bits on top of the tortillas.

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After adding the filling, fold up three sides of the tortilla forming an envelope. Then, tightly roll up the burrito while keeping the filling in the center.

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Wrap the bacon egg and cheese breakfast burritos in foil.

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At this point you have several options. 

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You can bake them in the oven and serve them immediately

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Or put them in the fridge to prepare in the next couple of days.

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To freeze the bacon egg and cheese breakfast burritos for later, place the foil-wrapped burritos in a large, labeled freeze bag. Store them in the freezer for up to three months.

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If you are making bacon egg and cheese breakfast burritos for a potluck or for a crowd, you can keep them warm in a slow cooker.

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Get the detailed instructions and printable recipe card at: thegunnysack.com/ bacon-egg-and-cheese-breakfast-burritos/