Large Eggs (9)
into a medium bowl with the
Whole Milk (1/4 cup)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
and scramble everything together.
Heat a non-stick skillet over medium heat on the stovetop and heat the
Cooked Bacon (9 slices)
according to the package instructions.
Flour Tortillas (6)
in the hot skillet for 30-60 seconds on each side until puffed up and lightly browned.
Reduce the heat to medium-low and melt the
Unsalted Butter (1 Tbsp)
in the skillet.
Add the scrambled egg mixture to the melted butter in the skillet, gently scrape the bottom of the pan, and stir the eggs until they are set but still a little bit shiny.
Remove the eggs from the heat and stir in the bacon and
Shredded Cheddar Cheese (1/4 cup)
Evenly divide the egg mixture into the middle of the tortillas. Start rolling the tortillas up with the eggs inside, stopping halfway to fold in the edges, then continue rolling them up.
Serve the burritos hot with the
Salsa (1 cup)
or cool them and wrap them for use later.