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bacon and egg breakfast wraps recipe

Written on Friday, August 5, 2016 | 1:52:00 PM



makes: 4 servings (1 wrap each)

Preparation time : 25 minutes 

Ingredients : 
- 4 slices bacon, chopped
-1 cup chopped fresh mushrooms
- 1 small green sweet pepper, chopped (½ cup)
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1⁄8 teaspoon salt
- 1 cup refrigerated or frozen egg product, thawed
- ¼ cup chopped, seeded tomato
- Bottled hot pepper sauce
- 4 8-inch flour tortillas, warmed*

Preparation Method :
1) In a large nonstick skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, reserving 1 tablespoon of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels.

2) Add mushrooms, sweet pepper, chili powder, black pepper, and salt to the reserved drippings in skillet; cook and stir about 3 minutes or until vegetables are tender.

3) Pour egg over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting and folding egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg is cooked through but still glossy and moist. Stir in cooked bacon, tomato, and hot pepper sauce to taste. Divide egg mixture among tortillas; roll up tortillas. To serve, cut wraps in half.

Note : To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

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