Breakfast Burritos Bacon Eggs

6 strips bacon, chopped

1 cup diced bell peppers

1 cup diced tomatoes

8 large eggs

1 cup shredded cheddar cheese

4 large flour tortillas

Salt and pepper to taste

Hash browns

Hot sauce

Avocado

Sauté bacon in a nonstick pan until crispy. Remove and set aside.

Add diced tomatoes and bell peppers to the same pan. Cook for 2-3 minutes until softened.

Whisk the eggs and scramble them in the pan with the vegetables until fluffy and cooked through.

Add the crispy bacon back to the scrambled eggs and top with shredded cheddar cheese. Mix gently.

Warm the tortillas in the microwave for 20 seconds to make them pliable.

Add the egg mixture to the center of each tortilla and roll tightly, folding the sides in first.

Toast the burritos seam-side down in a clean pan until golden and crispy.

Serve hot, or wrap in foil for freezer storage.

To ensure the burritos freeze well, let them cool completely before wrapping in foil.