• Heat tortillas: In a non-stick pan, over medium heat, warm tortillas for about 30-45 seconds per side then set aside. This makes them easier to roll up and not fall apart.
  
• Sauté vegetables: Add 2 tbsp of butter to the pan and sauté onions and peppers for 3-5 minutes. Season with salt and pepper.
  
• Scramble eggs: Wipe out pan and scramble eggs in remaining 2 tbsp. butter. Set aside.
  

Assemble burritos

• Lay out tortillas and fill with, eggs, cheese, bacon, sautéd onions and peppers, tomatoes, and cilantro. Start by folding in both sides and then roll.
  
• Sear the burritos in the pan with the seam side down to seal it shut, then flip, about 1-2 minutes per side.
  

Make Ahead / Freeze

• Store leftover burritos in an airtight container for up to 5 days in the fridge.

  To freeze: Wrap each burrito in foil then place in a large ziplock bag and freeze for up to 3 months.

  To reheat: Thaw overnight in the fridge then sear the burrito in a hot pan with a bit of oil for 3-4 minutes to warm through and crisp up.