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Bacon 'n' Egg Wraps
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |