Bacon and Egg Breakfast Wraps
4-6 slices bacon, chopped or crumbled
1 cup chopped fresh mushrooms
1/2 cup chopped green bell pepper
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/8 teaspoon salt
4 eggs, lightly beaten
1/4 cup seeded and chopped tomato
Few drops bottled hot pepper sauce
4 8-inch flour tortillas
1. Use a large nonstick skillet cook bacon over medium heat until crisp.
Remove bacon and drain and pat dry on paper towels; reserve 1 tablespoon
drippings in skillet
2. Add mushrooms, sweet pepper, chili powder, black pepper, and salt
to the reserved drippings; cook about 3 minutes or until vegetables are
tender, stirring occasionally.
3. Pour eggs over mushroom mixture. Cook over medium heat, without
stirring, until egg begins to set on bottom and around edge. Using a spatula
and lift and fold the partially cooked egg so the uncooked portion flows underneath.
Continue cooking about 2 minutes or until egg is cooked through but is moist.
Immediately remove from heat.
4. Stir in cooked bacon, tomato, and hot pepper sauce. Divide egg mixture
among warmed up tortillas; roll up tortillas.