Step 1

Preheat oven to Spread hashbrowns out on a parchment-lined baking sheet and bake for 10-15 minutes until fully cooked, stirring once halfway through.

Step 2

Meanwhile, cook turkey bacon in a large skillet for 4-5 minutes over med-high heat. Remove and let cool, then crumble up and set aside. Meanwhile, add olive oil to skillet and saute bell peppers and onions for 3-4 minutes until softened. Remove once softened and set aside with bacon.

Step 3

Mix together eggs, milk, salt & pepper in a large bowl, then add eggs back to pan, scrambling until slightly runny then remove from heat.

Step 4

Microwave flour tortillas for 10-20 seconds until soft and pliable. Spread a little bit of egg, turkey bacon, hashbrowns, veggies and cheese then fold into burritos (see the video below to see how it's done!)

Step 5

Wrap each burrito in plastic wrap then place five at a time in a large Ziploc freezer bag. Let cool for 20-30 minutes then freeze up to 3 months - they will also last in the fridge up to 5 days. To reheat from frozen, microwave for 3-4 minutes on high, or heat for 10 minutes in a toaster oven. Serve and enjoy!