Melt butter in a small non-stick pan on low heat
Add mushrooms and thyme to the pan and cook until the mushrooms are tender ~5 minutes
Meanwhile, beat the eggs until they start to get nice and frothy--Do not add salt yet!
Once mushrooms are tender, pour eggs into the pan, still on low
Sprinkle bacon, parmesan, and salt and pepper over the eggs
Cook the egg mixture slowly, stirring frequently until eggs are almost fully solid
Remove the pan from the heat and let the eggs cool for ~5 minutes
Meanwhile, heat a large pan on medium
Heat tortillas in the preheated pan, flipping when the first side is lightly browned
Spread the egg mixture in the middle of the tortillas and roll them up
Eat right away or wrap tightly, in plastic wrap or your favorite re-usable option, and refrigerate or freeze the burritos for later