In a bowl, whisk the eggs.

Heat a large non-stick skillet over medium-high heat. Once hot, heat the oil. Pour in the whisked eggs and any diced veggies and add-ins you want to add to your burritos. Cook until the eggs are fully set, stirring to break up the egg scramble, for about 3 minutes.

Let your cooked ingredients cool down to room temperature before assembling the burritos. If the veggies have released any liquid (moisture) in the pan, drain it. This will help prevent your tortillas from getting soggy.

Place a tortilla on top of a piece of parchment parger, slightly larger than the tortilla.

Top each tortilla with ⅙th of the scramble mixture, placing it in the middle of the tortilla. Top with shredded cheese, if using, and any other ingredient (like cooked bacon) that doesn't require cooking.

Fold the tortilla over the filling, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap it with the parchment paper square following the same method. Repeat the process with the remaining tortillas and eggs.

Transfer the wrapped burritos into a large freezer bag. Transfer to the freezer and freeze for up to 2 months.

Remove the frozen burrito from the freezer and place it on a microwave-safe plate.

Microwave on 50% power (defrost setting) for 45 seconds to 1 minute, and then on high for an additional 30 to 45 seconds. If your microwave doesn't have this setting, heat it for 90 seconds, stopping halfway through to flip the burrito over to ensure even heating.