Description

Take scrambled eggs to a new level and make scrambled egg wraps. They make a great breakfast or brunch, with a crispy outside and delicious filling inside.

Ingredients

• 3-4 bacon slices, diced
• 1 c. diced bell pepper, any color
• 1/4 c. onion, diced
• 1 jalapeno, de-seeded, rinsed and diced, optional
• 1 T. olive oil
• 1 c. mozzarella or cheddar cheese, divided
• 6 large eggs
• 2 T. half & half, heavy cream or milk
• 1 t. salt
• 6 medium or 4 large flour tortillas
• olive oil for skillet
• salsa, for serving

Steps

1. Heat a large non-stick skillet on high heat. Add diced bacon, bell pepper, onion, jalapeno and a bit of olive oil. Cook on high for 3-4 minutes or until bacon is crispy. Transfer to a bowl. Wipe out skillet with paper towels when cool enough to touch; return the skillet to heat to cook eggs.
2. In a large bowl, whisk eggs, half & half and salt.
3. Pour 1 T. olive oil or butter into the skillet; heat for 1 minute. Add eggs and 1/2 c. shredded cheese; cook, stirring frequently for 2 minutes or just until the eggs begin to set.