Meal Prep Breakfast Burritos

Prep Time: 35-40 minutes
Cook Time: 2.5 minutes
Servings: 8
Macros: 357cals; 11g Fat, 39g Carbs, 22g Protein

8 slices turkey bacon
1 green pepper, diced
1 small yellow onion, diced
1 Tbsp olive oil
1.5-2 cups fat free shredded cheddar cheese
6 whole eggs
4 cups liquid egg whites
Salt + pepper to taste
2 heaping cups raw baby spinach
8 100% whole wheat tortillas for burritos (large)

Aluminum foil and gallon baggie are required*

  1. In a large skillet or pan, cook bacon and set aside.
  2. In same skillet or pan, sauté peppers and onions with olive oil and set aside. 
  3. Coat pan with olive oil (if there isn't any leftover from veggies) and whisk together the 6 whole eggs and 4 cups egg whites and pour into the pan. Cook the eggs over medium heat, constantly scraping bottom of pan with rubber spatula. Once eggs are half-cooked, add baby spinach 1/2 cup at a time and reduce heat. Stir and chop eggs and spinach until the eggs are just about cooked (you want them to be slightly undercooked since you'll be re-heating them later) and immediately move to a plate to stop cooking. 
  4. Tear 8 tortilla-size pieces of aluminum foil and stack in a pile. 
  5. Place a tortilla on top of foil, add about 2 Tbsp cheese, about 1 cup egg/spinach mixture, I piece of bacon (can tear bacon into bite-size pieces for easy eating), and 2 Tbsp green peppers/onion mixture. Roll up the burrito, then roll the burrito in the aluminum foil. Repeat for the remaining ingredients. 
  6. Label a gallon baggie of the date made and contents, then add the burritos and freeze!
To Re-Heat:
  1. Unwrap burrito from aluminum foil, dampen a paper towel and wrap burrito in it. Place burrito on a microwave-safe plate, and cook for 1.5 minutes. Flip burrito, and cook for an additional minute.