Breakfast Burritos with Beef and Eggs

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  8 Tortillas, Carb Master Or Equivalent(0g)
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  2 lbs 93/7 Ground Beef

  93% lean ground beef. Widely available at most grocery stores.

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  8 Egg, Whole, Large(400g)
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  0.6 lbs Bacon
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  8 Cheese, Italian Blend, Shredded(224g)

Instructions

1. 1Cook the bacon in a large skillet over medium heat for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate and chop into bite-sized pieces.
2. 2In the same skillet, add the ground beef over medium-high heat and cook for 6–8 minutes, breaking it apart with a spoon, until no longer pink and the internal temperature reaches 160°F. Season with minced garlic, smoked paprika, and onion powder. Drain excess fat if needed.
3. 3In a separate skillet, whisk together the eggs with salt and pepper. Pour into the skillet over medium heat and scramble for 4–5 minutes, stirring frequently, until fully cooked with no wet egg remaining.
4. 4Warm the tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable.
5. 5Lay each tortilla flat and distribute the cooked beef, scrambled eggs, bacon pieces, and shredded Italian cheese evenly across the center of each tortilla. Add sriracha mayo if desired, then roll tightly, tucking in the sides.
6. 6Divide the 8 assembled burritos evenly into 4 airtight freezer-safe containers (2 burritos per container) while still warm. Cool to room temperature before sealing and freezing for up to 4 weeks. Reheat in the microwave for 2–3 minutes or in a skillet over medium heat for 4–5 minutes until warmed through.