Prepare ingredients: chop the red and green bell peppers into 1/2-inch pieces; drain the 4 oz can diced green chiles; crack 1 dozen eggs into a bowl and whisk until whites and yolks are fully combined; have 10 tortillas and 2 cups grated cheese ready.

Heat a good nonstick frying pan over medium heat and add 1 tablespoon olive oil (use a bit more if your pan needs it).

Add the chopped bell peppers to the hot pan and cook, stirring occasionally, until they are slightly softened, about 3–4 minutes.

Add the drained diced green chiles and 2 teaspoons Spike seasoning to the peppers and cook, stirring, about 2 minutes more. Reduce heat if the pan gets too hot.

If the pan looks dry, add a small additional splash of olive oil. Pour the beaten eggs into the pan with the peppers and immediately reduce the heat to low.

Cook the eggs gently over low heat, stirring and scraping the sides and bottom of the pan with a rubber spatula or turner, until the eggs are mostly set but still slightly moist — about 7–9 minutes. Turn off the heat while the eggs still look slightly wet (they will finish setting with residual heat).

Warm the tortillas so they are pliable: either wrap in a damp paper towel and microwave for about 20–30 seconds, or heat briefly in a dry skillet (10–15 seconds per side).

Divide the egg-and-pepper mixture evenly among the 10 tortillas (about 1/10th per tortilla). Sprinkle the 2 cups grated cheese evenly over the filling in the tortillas.

Roll up each tortilla into a burrito, folding in the sides as you roll so they stay closed.

To serve immediately: place burritos seam-side down on a plate and serve. To warm and melt the cheese for a crowd: arrange burritos seam-side down in a slow cooker, cover, and keep on Low until warmed through and the cheese has melted (about 30–60 minutes, checking occasionally).

Serve hot.