A Little Katie, A Lot of Grace

Some Sundays are for relaxing. And apparently, some Sundays are for cooking four entire packages of bacon. 😂

I wanted to get ahead of our busy mornings, so I pulled out the bacon, eggs, cheese, and tortillas and got to work. Nothing fancy, no mile-long ingredient list—just a big batch of breakfast food that we can grab and go.

By the time I finished, I had 12 bacon, egg, and cheese breakfast burritos, two breakfast bowls, and an extra bowl of chopped bacon ready for salads later in the week. One cooking session, several meals taken care of. I call that a win!

❧ A Little Breakfast Prep Goes a Long Way ❧

These are the kind of breakfasts I love having ready when the morning gets away from me (which, let’s be real, happens). They’re filling, easy to reheat, and made with ingredients we already enjoy. I also like that I can turn the same batch into burritos for grab-and-go mornings and bowls for when I feel like skipping the tortilla.

❧ Katie’s Bacon, Egg & Cheese Breakfast Meal Prep ♡ ❧

Yield: 12 regular-size breakfast burritos, 2 breakfast bowls, plus leftover bacon bits for salads.

Ingredients

• 4 packages of bacon
• 16 large eggs
• ⅛ cup whole milk (2 tablespoons)
• 2 cups shredded cheddar cheese (or whatever cheese you like)
• 12 regular-size flour tortillas
• Garlic powder, to taste
• Onion powder, to taste
• Black pepper, to taste

How I Made It

1. Cook the bacon. Cook all four packages until they’re done the way you like them. Let the bacon cool enough to handle, then chop it into bite-size pieces.
2. Make the eggs. Whisk the 16 eggs with the whole milk, garlic powder, onion powder, and black pepper. Scramble them in a large skillet until cooked through.
3. Add the cheese. Stir the shredded cheddar into the warm scrambled eggs so it melts right in.
4. Fill the burritos. Divide the cheesy eggs and chopped bacon among 12 regular-size flour tortillas. Fold and roll them up.
5. Make the bowls. Portion the remaining breakfast mixture into two containers for easy bacon-and-egg breakfast bowls.
6. Save the extras. Put the leftover chopped bacon in a separate container to sprinkle on salads during the week.

❧ A Few Little Notes ❧

Use your favorite cheese. I used cheddar, but this would be just as good with Colby Jack, pepper jack, or a cheese blend.

Let everything cool before storing. Refrigerate the burritos and bowls promptly in covered containers. Enjoy refrigerated portions within 3–4 days, and freeze the rest for later. Reheat until steaming hot throughout (165°F for leftovers).

Don’t toss the extra bacon! Those little bits are perfect for salads, baked potatoes, or anything else that could use a little bacon goodness. Freeze any you won’t use within a few days.

And that’s it! No complicated steps, just a kitchen that smelled like bacon and a nice little head start on the week. Now, if only the rest of my to-do list could be handled with a skillet and a pack of tortillas. 😂

♡ A little prep, a lot less morning chaos. ♡