Cook the Turkey Bacon
Heat a large non-stick skillet over medium heat.
Cook bacon for about 3 minutes per side until crispy.
Transfer to a paper towel–lined plate.
Reserve 1 tablespoon of the bacon grease in the pan.

Scramble the Eggs
In a bowl, whisk together eggs and egg whites with salt and pepper.
Pour into the skillet with the reserved bacon grease.
Cook slowly over medium-low heat, stirring gently until just set and fluffy.
Transfer eggs to a paper towel–lined plate to remove excess moisture.

Make the Pico de Gallo
In a small bowl, combine tomato, onion, garlic, cilantro, and lime juice.
Stir well and refrigerate until ready to serve.

Assemble the Burritos
Roughly chop the cooked bacon.
Lay out the tortillas and evenly divide the fillings:

• Bacon

• Cheese

• Eggs

• Avocado strips
  Drizzle with lime juice and season lightly with salt and pepper.

Roll the Burritos
Fold the sides inward, then roll tightly from the bottom up.
If tortillas are stiff, microwave them for 10–15 seconds to soften.
Wrap each burrito tightly in foil.

Serve or Store

• To serve immediately: Heat burrito in an air fryer or skillet until warm and slightly crisp.

• For meal prep: Let cool completely before freezing. Store in the freezer for up to 2 months.