Bacon Breakfast Burrito (Freeze and Eat Later)

Serves 6/7

1 Bag (24 oz) of Frozen Roasted Potatoes
1 Package of Bacon
6 Eggs
1/4 C of Milk
1 TBSP of Canola Oil
Salt and Pepper, to taste
6/7 Flour Tortillas
3/4 C Shredded Cheese, I used the Mexican Blend, but you can use any shredded cheese you like.
1 C of Green Chili, I used 505 Green Chilli (Optional).

1. Bake potatoes according to the package.

2. Heat skillet to medium heat and cook bacon on each side for about 8-10 minutes. Drain out fat before you cook next batch. Then place bacon on paper towel to let the excess fat drip off.

3. While the bacon cools, in a bowl scramble the eggs with the milk. Then in a medium high skillet, spray oil in the pan, add egg scramble mixture, and salt and pepper. Scramble eggs until they are almost cooked all the way. Keeping the eggs a little runny is okay if you plan on freezing the burritos.

4. Then you can start filling your burrito with the tortilla, shredded cheese, bacon, potatoes, eggs, and green chili if you want it a little spicy.

5. Then roll and wrap in saran wrap and freeze or enjoy right away. If you freeze the burrito, before you consume remove the saran wrap and microwave for 3 to 4 minutes until the burrito is fully cooked. Then enjoy!