Bacon and Egg Breakfast Wraps

Bacon and Egg Breakfast Wraps   

  

            

       Ingredients

 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    

 Directions

 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.