Ingredients:1 Dozen Eggs + 4
1/2 Cup Milk
1 Package of Low Sodium Bacon, Baked flat in the oven in a double boiler pan so all the fat is rendered. Roughly chop up all the bacon
10 Whole Wheat Medium Sized Tortillas
1/2 Spanish Onion
2 Cups Sliced Mushrooms
1/2 Chopped Green Pepper
Salt and Pepper
1 Cup Fresh Grated Cheddar Cheese
In a large saucepan saute your Onion, Mushrooms and Green Peppers until cooked through in a little bit of butter. Season with Salt and Pepper. Once cooked set aside in a bowl. Crack all your eggs into a large bowl and add the milk. Whisk until combined and season with lots of fresh ground pepper. Pour the eggs into the same saucepan that you cooked the veggies in over medium heat. It should not need to be re-greased. Slowing stir the egg, making sure to scrap the bottom of the pan well until the eggs are about halfway done. Add back the veggies and the pre-cooked crispy bacon. Finish cooking the eggs and test for seasoning. Set aside to cool.
Set your tortilla on top of a square of tin foil. Add some egg mixture and some fresh grated cheese. Make sure not to overfill the burrito otherwise it will be hard to roll without all your stuffing falling out!
Fold in the sides first then roll your burrito.
Wrap in tin foil, allow to come to room temperature then freeze!!
To eat warm up your toaster oven or regular oven to about 350F. Bake in the tin foil for about 25-30 Minutes. If handy, throw onto a panini press to make the tortilla crispy!