Instructions

1. 1

   Toast the tortillas on a heated griddle or directly over an open flame, charring both sides until slightly crisp. If you plan to eat them immediately, keep them warm in the oven. This method not only enhances the flavor but also makes the tortillas more flexible, in my opinion.

2. 2

   Place a large non-stick skillet on medium heat. Introduce the bacon and cook it until fully done, which should take around 4 to 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to absorb excess grease.

3. 3

   In a spacious mixing bowl, beat the eggs together with salt. Stir in the chopped scallions and diced bell pepper.

4. 4

   Pour off the majority of the bacon drippings, leaving just 1 teaspoon in the skillet. Add the egg mixture, allowing it to set at the bottom. Gently stir a few times to ensure even cooking, then set aside.

5. 5

   On a clean surface, take about 1/2 cup of the egg mixture and place it on the lower third of each tortilla. Add a slice of bacon and sprinkle with 2 tablespoons of cheese. Start rolling from the bottom, tucking in the left and right edges toward the center, and continue rolling to form a tight cylinder. Set aside, seam-side down, and repeat the process with the remaining tortillas and filling.

6. 6

   If you are serving immediately, heat a skillet over medium heat. Once hot, lightly spray the skillet with oil and place the burritos in, seam side down. Cover and cook until the bottoms are golden brown, which should take about 2 minutes on each side. Serve with hot sauce or salsa if you like.

7. 7

   Lay a piece of foil on your work surface vertically. Position the rolled burrito in the center of the bottom third of the foil. Begin rolling it up partially, folding the sides of the foil over the burrito, then continue rolling until fully wrapped.

8. 8

   Place the wrapped burritos in a freezer bag to avoid freezer burn (the bags can be reused).

9. 9

   Use a sharpie to label the bag with the name and date. (Including cooking time and temperature is also helpful).

10. 10

    For reheating, if you thaw overnight in the refrigerator: (Optimal results)

11. 11

    Move the burrito to the fridge the night before. Wrap it in foil and bake in a preheated oven at 425°F for 20 minutes, turning it halfway through. Unwrap the foil and bake uncovered for an additional 5 minutes. Optionally, you can broil for 2 to 3 minutes at the end for a toasted finish.

12. 12

    To reheat directly from frozen to oven: (Optimal results)

13. 13

    Bake in a preheated oven at 425°F for 45 minutes, turning halfway through. Unwrap the foil and bake uncovered for 5 minutes. Optionally, broil for 2 to 3 minutes at the end to crisp up. Allow to stand for 2 minutes before serving.

14. 14

    To reheat from frozen in the microwave (least preferred method): Remove the burrito from the foil and place it on a microwave-safe plate. Cover it with a paper towel and microwave for 1 minute. Flip it over and heat for an additional 1 to 1.5 minutes. Let it rest for 2 minutes before enjoying. (You may also brown it in a skillet for 2 minutes on each side or broil for 2 to 3 minutes for additional crispness).

15. 15

    To reheat in an air fryer, if thawed overnight in the refrigerator: (Crisp results)

16. 16

    Move the burrito to the fridge the night before. Remove the foil, lightly spritz with oil, and air fry in a preheated air fryer at 400°F for 8 to 9 minutes, flipping halfway through until the center is thoroughly heated.

Nutrition Information

Notes & Tips

• Refrigerate for 4 to 5 days. Freeze for up to 3 months.