Freezer-Friendly Loaded Breakfast Burritos

Preheat oven to 400 F. Spread parchment paper on the bottom of 2 large baking sheets. Add the bacon strips to one baking sheet. On the other, add tots, and toss in a few dashes of old bay. Transfer both to the oven. Bake tots according to package, and bake bacon for 13-14 minutes until crispy.

While both are cooking, heat up olive oil in a large skillet on medium heat. Add the peppers & onions, and season with salt & pepper. Sauté until peppers & onions have softened, stirring occasionally, about 10 min.

While peppers & onions are cooking, add eggs, onion salt & cilantro to a blender. Blend until everything is evenly combined and eggs are mixed together without getting frothy.

Once bacon & tots are done cooking and peppers & onions are ready, lower oven temperature to 350 F. Line a large baking sheet with parchment pepper, and spread the pepper & onion mixture across the pan. Pour the eggs on top. Carefully transfer to the oven, and bake for about 15 minutes or until eggs have fully set.

To assemble your burritos, cut your eggs into 8 even portions, and crumble the bacon with your hands. Spread tortillas flat, and top with cheese, tots, eggs, bacon, and more cheese, and then wrap.

To grill the outside of your tortillas, heat up some olive oil in a large skillet on med-high heat. Add the burritos to the skillet, and cook for 3 minutes on each side or until crispy & golden brown.

Let cool before wrapping in foil. Store in freezer safe bags or containers.

REHEATING OPTIONS:

1. Thaw the night before in the fridge. In the morning, wrap in a wet paper towel and microwave for 1 minute.
2. From frozen: Remove burrito from foil and wrap in a damp paper towel. Microwave for 2-4 minutes total, but do 1 minute at a time on each side.
3. Bake in foil at 450 F for 30-40 minutes.