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These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Great for meal prep!


6 servings

Total time

30 minutes




  • 6 strips center cut bacon
  • 10 large eggs (beaten)
  • 4 scallions (chopped)
  • ½ red bell pepper (diced)
  • ½ teaspoon salt
  • 12 tablespoons shredded cheddar or pepper jack cheese
  • 6 8-inch low carb flour tortillas (I used Ole Xtreme Wellness)
  • 6 pieces Reynolds Wrap Heavy-Duty Aluminum Foil (cut 10 x 12 inches each)
  • hot sauce for serving (optional)


  1. Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
  2. Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
  3. In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
  4. Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.
  5. On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder.  Set aside, seam-side down, and repeat with remaining tortillas and filling.
  6. If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.
  7. View the recipe instructions at Skinnytaste

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