1

Cook the bacon in a skillet or in the oven. Let cool, chop into smaller pieces, and set aside.

2

Heat skillet to medium heat and add olive oil. Add onion, bell pepper, radishes, and garlic, and stir to combine using a wooden spoon or spatula. Season with paprika, onion powder, salt, and pepper. Let the radishes brown and caramelize for about ten minutes until tender. Once cooked, remove from heat and let cool.

3

Whisk eggs in a bowl and scramble them in another skillet on the stove. Season with a pinch of salt & pepper. Undercook them just slightly, so they won't be overcooked when re-heating later.

4

Once all breakfast filling ingredients are cool, mix the radishes, bacon, eggs, and cheese together in the skillet. Divide evenly into 7 freezer sandwich bags, about 1 cup of filling per baggy. Seal bags and store in the freezer for up to 3 months.

5

To compile a keto burrito from frozen pouch:

Remove the contents from one bag and place it on a microwaveable plate or bowl. Microwave for 2 minutes and set aside. Place a Folio cheese wrap on another plate on top of it's included piece of parchment paper. Microwave for 90 seconds. Immediately remove the wrap from paper and roll-up your burrito contents while the cheese is still warm and soft. The wrap's texture may get a little crispy as it cools, but it's still so GOOD!