Ultimate Egg and Veggie Breakfast Burritos

1In a medium bowl, whisk together the eggs (8 large), milk (¼ cup), salt (½ teaspoon), and pepper until well combined.

2Heat the olive oil (1 tablespoon) in a non-stick skillet over medium heat. Add the chopped bell pepper and onion and sauté until softened, about 5-7 minutes.

3Add the spinach to the skillet and cook until wilted, about 1 minute.

4Pour the whisked eggs (8 large) into the skillet with the vegetables. Cook, stirring occasionally, until the eggs (8 large) are set but still slightly moist.

5Remove the skillet from the heat. Stir in the crumbled bacon and shredded cheddar cheese (1 cup) until the cheese is melted.

6Warm the flour tortillas according to package directions (microwave, oven, or skillet).

7Spoon the egg and vegetable mixture evenly into the center of each warm tortilla.

8Fold in the sides of each tortilla, then tightly roll them up from the bottom to create burritos.

9Serve immediately with optional salsa, sour cream, or avocado.