Freezer Friendly Breakfast Burritos

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  8 oz Cheddar Cheese
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 tbsp Butter
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  2 2 pinches salt and pepper ($0.05)
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  1 lbs Ham Or Canadian Bacon
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  12 Egg, Whole, Large(528g)
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  8 Flour Tortillas(360g)

Instructions

1. 1Dice the onion and bell pepper. Add them to a large skillet with ½ Tbsp butter over medium heat. Cook 5 minutes, stirring occasionally, until the onion is soft and translucent. Season with salt and pepper, then transfer to a bowl.
2. 2Dice the ham and add it to the skillet with another ½ Tbsp butter over medium heat. Cook 5 minutes, stirring occasionally, until lightly browned. Transfer to a separate bowl.
3. 3Crack the eggs into a bowl and whisk lightly. Add the remaining 1 Tbsp butter to the skillet over medium heat and swirl to coat the surface. Pour in the whisked eggs and cook 3–4 minutes, pushing them toward the center as they set on the bottom, until most of the eggs are set but still look moist. Season with salt and pepper.
4. 4Warm the tortillas in the skillet over medium heat for 30 seconds per side, or wrap them in a damp towel, so they're pliable for rolling.
5. 5Lay each tortilla flat and add a scoop of scrambled eggs down the center, then top with a scoop of the bell pepper and onion mixture, a handful of shredded cheddar, and a portion of the ham.
6. 6Fold the bottom of each tortilla up over the filling, fold in both sides, then roll tightly away from you until sealed. Wrap each burrito in parchment paper using the same folding method, then label with the date.
7. 7Divide evenly into freezer bags, label and date them, then freeze up to 3 months.
8. 8To reheat from frozen, microwave on the defrost setting for 5 minutes, then microwave on high for 1–2 minutes until heated through. Alternatively, thaw in the refrigerator overnight, then microwave on high for 1–2 minutes or heat in a skillet over medium-low for 5 minutes total (2–3 minutes per side) until the tortilla is warm and the insides are heated through.