Dice the onion and bell pepper. Add them to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season with a pinch of salt and pepper. Transfer to a bowl.

Dice the ham, then add it to the skillet with another ½ Tbsp butter. Sauté over medium heat until browned (about 5 minutes). Transfer to a separate bowl and clean the skillet.

Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon of butter to the skillet and heat over medium. Once the skillet is hot, pour in the whisked eggs. Push the eggs toward the center as they set until most have set but still look moist. Season with a pinch of salt and pepper.

To assemble: add a scoop of scrambled eggs to the middle of each tortilla, then top with the sautéed peppers and onions, a handful of cheese, and some cooked ham.

Fold the tortilla: bottom up, then fold in the sides, then finish rolling up until closed. Wrap each burrito in parchment paper (using same folding/rolling method) and label each one.

Place the wrapped burritos in freezer bags, label/date them, then store in freezer.