Bacon, Egg and Cheese Breakfast Burrito

Heat a large nonstick pan over medium-high heat with no oil. Lay the bacon medallions in flat and cook for 2 to 3 minutes per side until browned at the edges and cooked through. Bacon medallions are already lean, so they crisp up fast and burn if you look away, unlike streaky bacon which has more fat to buffer it.

Transfer to a plate and roughly chop once cool enough to handle.

Wipe out the pan, add the olive oil and reduce the heat to medium-low.

Whisk the eggs with the milk and a pinch of pepper. Pour into the pan and let them set for 20 seconds without stirring, then fold gently with a spatula, turning the eggs over on themselves in large curds rather than breaking them into small scrambled pieces. Pull off the heat while still soft, since they finish cooking on reheat.

Fold the chopped bacon and half the cheese through the warm eggs so the cheese starts to melt against the residual heat.

Warm the tortillas for 10 seconds each so they're pliable.

Divide the egg and bacon mixture and the remaining cheese across the 6 tortillas, spooning it into the lower third of each.

Fold the sides in, then roll tightly from the bottom, tucking the filling in as you go so the burrito holds its shape.

Cool completely to room temperature before wrapping for the freezer.