Printable | Taste of Home

Bacon 'n' Egg Wraps

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

In a large nonstick skillet, saute onion and green pepper in butter

Printed from tasteofhome.com Jul 25, 2008

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Bacon 'n' Egg Wraps cont.

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.