Tortillas packed with eggs, bacon, cheese, and veggies for a flavorful, filling breakfast bite.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/4 cup milk
03 - 1 cup shredded cheddar cheese
04 - 2 tablespoons unsalted butter
→ Meats (optional)
05 - 4 strips bacon, cooked and chopped (substitute with sautéed mushrooms or plant-based bacon for vegetarian option)
→ Vegetables
06 - 1/2 cup chopped baby spinach
07 - 1/4 cup diced red bell pepper
08 - 2 sliced green onions
→ Tortillas
09 - 4 large flour tortillas (10-inch diameter)
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# Steps to Follow:
01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until evenly blended.
02 - Heat 1 tablespoon butter in a nonstick skillet over medium heat. Pour in the egg mixture and scramble gently until just set and still soft, approximately 3 to 4 minutes. Remove skillet from heat.
03 - Stir in the chopped bacon or mushrooms, spinach, bell pepper, green onions, and half of the shredded cheese until well distributed.
04 - Heat tortillas in a microwave or dry skillet briefly to enhance flexibility.
05 - Distribute the egg filling evenly along the center of each tortilla. Sprinkle with the remaining cheese.
06 - Fold in the tortilla sides and roll tightly to secure the filling, creating pocket shapes.
07 - Melt remaining butter in a clean skillet over medium heat. Place pockets seam-side down and cook for 2 to 3 minutes per side, applying gentle pressure, until golden brown and cheese has melted.
08 - Serve hot or wrap in foil for a portable breakfast.
