Our Recipes

Make-Ahead Breakfast Burritos

  • Yield: 6
  • Prep Time:10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes


  • 6 Frescados Carb Fit™ Flour Tortillas
  • 4 slices turkey bacon
  • 8 eggs, beaten
  • 1/4 tsp each salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 red pepper, diced
  • 2 cups packed baby spinach
  • 1 cup shredded Cheddar cheese
  • 1/4 cup green onions, thinly sliced


  1. Prepare turkey bacon according to package directions. Chop and set aside. Whisk together eggs, 1 tbsp water, salt and pepper; set aside.
  2. Heat oil and butter in nonstick skillet set over medium heat; cook red pepper for 2 to 3 minutesor until slightly softened. Stir in spinach; cook for about 1 minute or until slightly wilted.
  3. Pour in egg mixture; cook, stirring frequently, for 5 to 8 minutes or until eggs are set and soft curds have formed. Stir in cheese and remove from heat. Let cool to room temperature.
  4. Spread scrambled egg mixture evenly down along center of each tortilla, leaving 1-inch border at top and bottom. Top with bacon and green onions. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from bottom.
  5. Wrap in parchment paper; overwrap in plastic bag. (Can be frozen for up to 1 month.)
  6. To serve, remove from plastic bag; reheat in microwave, turning once halfway through, for about 2 minutes or until heated through.

Tip: Add a pinch of Cajun seasoning to the scrambled eggs if desired.