Directions

1. Preheat the oven to 425 F.
2. On a large baking sheet (e.g. the Anolon Pro-Bake Half Sheet Pan), toss potatoes, bell peppers, onion, ¾ tsp salt and  pepper, and olive oil together. Roast at 425 F for 25 min, tossing the vegetables once in between.
3. Pan fry luncheon meat in large skillet (e.g. Anolon X 12” Skillet) until browned on all sides. If using, add the soy sauce glaze and turn the heat off. Toss the meat until all sides are coated and the sauce has thickened. Set aside.
4. Beat eggs, ½ tsp salt and pepper, and half and half in a large bowl. Add a bit of oil to a skillet and scramble the eggs on low-medium heat. When the eggs are almost fully cooked, turn off the heat and add the roasted veggies and sliced cheese on top. Allow the remaining heat to melt the cheese.
5. Separate the egg casserole into 8 equal pieces.
6. To assemble a burrito, add a portion of egg casserole, luncheon meat, and avocado (optional) on a tortilla. Roll the burrito tightly and repeat for the others.
7. If serving right away: Eat the burrito as is, or pan fry the burrito with a bit of butter on all sides for some extra crisp. Serve with your favorite sauces, like hot sauce, guacamole, or salsa.
8. If storing to serve later: Wrap the burritos in foil or plastic wrap, and refrigerate or freeze. Omit avocado if you intend to freeze the burritos.