Freezer Bacon & Egg Breakfast Burrito

4 eggs, large
1 cup egg whites
1 tbsp rice bran oil
1 garlic clove, minced
½ cup orange pepper, diced
½ cup yellow onion, diced
2 cups diced baby spinach
½ tsp SIDS CRAZY SALT
4 strips of bacon, cooked until crispy & diced
5 Flatout Flatbreads
½ cup shredded tasty cheese

In a large bowl, whisk 4 eggs and egg whites. Set aside.
Heat a large frypan to medium high. Add oil and onion. Saute until translucent, about 2-3 minutes. Add in minced garlic, and saute for 30 seconds.
Next add red pepper and spinach. Sauté until spinach is wilted, about 3-4 minutes. Stirring throughout.
Next, add in eggs and cook for 3-5 minutes until the eggs are cooked, stirring the entire time with a spatula. Sprinkle with SIDS CRAZY SALT.
Place egg mixture in the refrigerator and allow the eggs to come to cool. (this will prevent the burritos from getting soggy or breaking when you roll them)
Place flatbreads in microwave and warm up for 1 minute.
Assemble the Burritos:
To each flatbread, add 1/5 of the egg mixture, 1-2 tablespoons of shredded cheese and 1 tablespoon of diced bacon.
Wrap tightly. Then wrap each individual burrito with plastic wrap and place all of them in a freezer storage bag.
Reheating Instructions from Frozen:
Oven: preheat oven to 200°C. Unwrap burritos and place seam side down on a baking tray. Bake for 20-25 minutes until inside is cooked