Heat the olive oil in a large skillet over medium-
high heat. Cook the peppers until slightly
charred, about 7 minutes. Add potatoes, bacon and
red pepper flakes and cook until the potatoes are
soft. Season with salt and pepper and remove from
pan.
Whisk together the eggs in separate bowl. Reheat the
skillet over a medium heat {add a touch more olive
oil to the pan if desired}. Add eggs, scrambling
until cooked through.
Set up an assembly line and fill tortillas with eggs,
potato mixture & cheese. Roll up burrito-style and
cool in the refrigerator. When cool, wrap each
burrito in plastic wrap and place in a heavy duty
Ziploc freezer bag. Freeze.
To heat- Unwrap the burrito and place on paper towel.
Microwave on high for one to two minutes until the
cheese is melted and the burrito is hot.
Originally Submitted
8/29/2015
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