Whisk together eggs until blended.
Stir in salsa, greek yogurt, onion powder, granulated garlic, salt, and pepper.
Pour egg mixture into a large deep skillet and cook over low to medium heat stirring consistently.
Once the eggs are set, stir in the cheese and bacon.
Let the burrito filling cool slightly and then assemble the burritos.
Scoop ⅓ cup of the filling onto each tortilla, fold in sides, and then roll up.
Storage and reheating tips:
Wrap the burrito in plastic wrap or foil.
Refrigerate for up to 5 days or freeze up to 3 months. Warm up in the oven (350*F for 20 minutes or until hot) or the microwave ( remove the foil if using) 2-3 minutes on high. Place a cup of water in the microwave to keep the tortilla from drying out.