• Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and add the milk, salt, black pepper, and onion powder. Whisk vigorously until the mixture is completely smooth and well combined, with no visible streaks of egg white.
• Cook the Scrambled Eggs: Heat a 12-inch skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat. Pour in the whisked egg mixture and let it sit undisturbed for about 10 seconds, then begin stirring gently. Cook and stir frequently until eggs are just set but still creamy (4-6 minutes). Remove from heat immediately.
• Assemble the Burritos: Lay one flour tortilla flat. Spoon about ¼ cup of eggs into the center in a horizontal line. Top with one crumbled slice of turkey bacon and approximately 2 tablespoons of cheese.
• Wrap and Roll: Fold the sides of the tortilla toward the center. Fold the bottom edge up and over the filling, then roll tightly away from you until sealed. Place seam-side down.

Store or Serve:

• To Eat Now: Brown in a skillet for 2-3 minutes per side.
• To Freeze: Cool completely (20 mins), wrap in foil/parchment, and freeze for up to 3 months.
• Reheat: Microwave for 1-2 minutes (thawed) or heat in the oven/air fryer until warmed through.