Bacon 'n' Egg Wraps
The zip from salsa will wake up your taste buds when you bite into this hearty handheld meal on-the-go. "It makes a quick and very filling breakfast," assures Sharonda Baker of Joliet, Illinois.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 1 medium onion, chopped
- 3/4 cup chopped green pepper
- 1 tablespoon butter
- 5 eggs
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
- 4 flour tortillas (10 inches), warmed
- Salsa, optional
DIRECTIONS
In a large nonstick skillet, saute onion and green pepper in butter until tender. In a large bowl, beat the eggs, milk, salt and pepper.
Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set.
Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired. Yield: 4 servings.