Breakfast Burritos

Super easy! Make 20 ahead of time! Freeze them and take it on the go!

Credit:  Co-worker Tiffany 😊

Total: 45 min
Cook: 10 min
Yields: 20 servings


1 dozen eggs
½ red pepper, diced
½ green pepper, diced
½ red onion, diced
2 tablespoons olive oil
3 tablespoons milk
½ cup shredded cheese, your choice
Organic tortillas, uncooked
Bacon, cooked and chopped
Breakfast sausage, cooked and crumbled
Reynolds Aluminum foil sheets



In a large skillet, heat oil. Add in diced red pepper, green pepper, and onion. Cook till onion is translucent, about 5-6 minutes.

In a separate bowl while the veggies are cooking, crack a dozen eggs into the bowl. Add 3 tablespoons of milk and whip together.

Add scrambled eggs to veggie mixture and cook till scrambled and done. Add the cheese and let melt.

Heat your tortillas according to package.

Layout the Reynolds Aluminum foil sheet. Place your tortillas on the sheet.

Take each tortilla and add ¼ cup of the scrambled egg mixture. Fold in the sides, then the side closest to you and roll up like a burrito. Fold in the sides of the aluminum sheet and roll it up.

Once all complete, throw them in a freezer bag and mark it with the kind of burrito. I have made ones with just bacon in it, regular egg and cheese, sausage, vegetarian. The kinds are endless!

** Once frozen, in the morning take out your burrito, unwrap and heat for 1 minute in the microwave! Perfect breakfast burrito



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