Embrace the vibrant flavors of Mexico with these handheld breakfast wraps. Crispy bacon and fluffy eggs mingle with a medley of vegetables and spices, all nestled within a warm tortilla. These portable parcels of deliciousness are perfect for a quick and satisfying breakfast on the go.
A Culinary Adventure in Every Bite
Ingredients:
- 4 slices bacon, chopped
- 1 cup chopped fresh mushrooms
- ½ cup chopped green bell pepper
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 cup refrigerated or frozen egg product, thawed
- ¼ cup chopped seeded tomato
- A few drops of bottled hot pepper sauce
- 4 (8-inch) flour tortillas, warmed
Directions:
- In a large nonstick skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove the bacon from the skillet, reserving 1 tablespoon of the drippings. Drain the bacon on paper towels.
- Add the mushrooms, bell pepper, chili powder, black pepper, and salt to the skillet. Cook and stir until the vegetables are tender, about 3 minutes.
- Pour the egg product over the vegetable mixture. Using a spatula or large spoon, lift and fold the egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until the egg is cooked through but still glossy and moist, about 2 minutes.
- Stir in the cooked bacon, tomato, and hot pepper sauce.
- Divide the egg mixture among the warmed tortillas and roll them up.
A Tip for Tortilla Perfection
To warm tortillas, preheat your oven to 350 degrees F (175 degrees C). Wrap the tortillas tightly in foil and bake for about 10 minutes, or until heated through.
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