Bacon, Egg, and Cheese Burritos

Your weekend just got better.

in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatterover and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1–2 minutes. Remove from heat.

, dividing evenly, followed by bacon and more cheese . Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour.Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1–2 minutes on each side.

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