Breakfast Burrito

1. In a large skillet over medium heat, cook bacon or other protein until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
2. In the same skillet - using leftover bacon grease add the chopped potatoes. The smaller you cut the potatoes the faster they cook. 
3. Once potatoes are lightly browned add in peppers and onion and cook until softened and potatoes can be easily pierced with a fork. Remove from pan.
4. In the same saucepan, keep heat to medium/low and pour beaten eggs into the skillet. Stir eggs occasionally until cooked but still soft and moist. Remove from pan.
5. To make salsa chop all ingredients finely or for easier prep put ingredients in a blender or food processor until smooth texture. 
6. To assemble the burritos, lay out a room temperature or warm tortilla (to prevent cracking or tearing) and fill with cooked ingredients. Use enough ingredients to fill middle ⅓ section, leaving room on both sides to fold to burrito.
7.  To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.

To reheat direct from freezer to microwave: Remove the burrito from its wrapper and place on a microwave safe dish, cover with a wet paper towel microwave 1 minute. Flip the burrito and cook for an additional 1 to 1.5  minutes. Can also warm up frozen burrito in a frying pan by heating on medium heat for 2 minutes on each side (depending on how thick your burrito is).

Notes

• Salsa can be bought in a can if you don’t want to make your own 
• If you don't want the tortilla layer the eggs, bacon, pepper and onion on top of the potatoes for easy breakfast bowls.