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Bacon 'n' Egg Wraps

By: Sharonda Baker

"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."

Rate/Review | Read Reviews (18)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 medium onion, chopped
3/4 cup chopped green pepper
1 tablespoon butter or margarine
5 eggs
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas, warmed
Salsa

Directions

In a nonstick skillet, saute onion and green pepper in butter until tender. In a 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.