Spray a large skillet with cooking spray. Heat over medium heat, and cook bacon on each side about 1-2 minutes, or until crispy. Remove bacon from frying pan and drain any excess grease on paper towel.
Beat eggs, egg whites, milk, and seasonings together in a large mixing bowl. Pour eggs into the same pan you cooked bacon in, and cook over medium heat until fluffy and cooked through (this is really to your liking). Add cheese on top of scrambled eggs and remove from heat.
Place tortilla on flat surface. Add 1/2 cup of the egg and cheese mixture and 1 piece of bacon on tortilla. Fold together to create a “wrap”, (I like to tuck the sides in while rolling so the filling doesn't spill out.)
Let burritos cool at room temperature completely before freezing. Wrap each burrito individually in plastic wrap, or whatever you prefer for storing. Place burritos in a freezer ziplock bag, and place in freezer. (Note, if you are going to eat them within one week, you can put them in the fridge, individually wrapped.)
When you are ready to serve, unwrap the burrito, place in a paper towel and warm the burrito (one at a time if warming multiple) for 45 seconds. Then flip it over, and microwave for another 30 seconds, or until warmed through. This method will ensure they are evenly warmed through! (If they are in the fridge rather than the freezer, warm for about 20 seconds on each side.)