The following recipe makes about 9 breakfast burritos, depending on how full you stuff your tortillas.
9 burrito-sized tortillas
1 lb. bacon (Buy the bacon ends and pieces. They're cheaper, and you're going to chop them up anyway)
1 cup (or more) shredded Cheddar
salt and pepper
Olive or vegetable oil
Heat a tablespoon of the oil in a skillet on the stove. While it heats up, whisk the eggs in a bowl. Pour the eggs in the skillet and scramble them until they're no longer runny. Season them with salt and pepper. Set aside. Cook the bacon in a skillet or the microwave until it is crispy. Drain the bacon and chop it into bite-sized pieces. Warm the tortillas by wrapping 3 or 4 at a time in a damp paper towel and microwaving them for 30 seconds (this keeps them from splitting while you roll them up). Lay the tortillas out on your countertop, and divide the eggs, bacon, and Cheddar cheese among them. Fold two sides in and roll each tortilla up. Place the burritos on a parchment-lined cookie sheet, not touching, and put them in the freezer for at least one hour. Remove the burritos from the freezer and roll each one in a paper towel. Place all the burritos in a gallon-size zippered plastic bag, and label it.