• Start by dicing your peppers and onions into cubes. Heat a large skillet with avocado oil. Throw in your peppers and onions. Season with a generous sprinkle of salt and pepper. Cook down until they're cooked to your liking. Set aside and let cool completely.
• Next, in a medium bowl, whisk together your eggs with milk, salt and pepper. Heat the same pan (remove the veggies and set aside) or grab a new pan. Heat the pan with butter. Add in the eggs. Cook until done and remove from pan to cool.

To Assemble:

• Make sure the eggs and pepper/ onion mixture are cooled completely!
• Lay out your tortilla (it's easiest if you go ahead and put it on a piece of foil so you don't have to transfer it), add your cheese. It works best if you add the sliced cheese first to prevent the tortilla from getting soggy.
• Next, add on your eggs (1/6 of the mixture) and about ¼ cup of the veggie mixture. Roll up your burrito in a tight wrap. Fold the sides over the filling and then roll up from the bottom. Wrap the burrito in foil tightly. Repeat for the other 5 burritos.
• Optional: If you choose the bacon and spinach filling. Cook & cool your bacon per your preference. After you add on the eggs to the burrito, top with bacon, and spinach. Roll it up and follow the rest of the directions.
• It's best if you freeze the burritos in a single layer for about an hour in the freezer first and THEN add to your freezer bag. It just helps them to freeze in a more uniform shape!

To Eat:

• Thaw your burrito in the fridge overnight. Place your burrito on a baking sheet and bake in the oven at 350F for 15-20 minutes. Or heat in the microwave for 1-2 minutes until warmed through! Add your toppings of choice and enjoy!