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Bacon and Egg Breakfast Wraps
Diabetic Living Magazine
“This Mexican-inspired bacon and egg breakfast is rolled in a tortilla and eaten with your hands.”
4 slices bacon, chopped
1 cup chopped fresh mushrooms
½ cup chopped green sweet pepper (1 small)
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
Few drops bottled hot pepper sauce
4 (8 inch) flour tortillas, warmed (see Tip)
1In 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.
2Add mushrooms, sweet pepper, chili powder, pepper, and salt to the reserved drippings in skillet; cook and stir about 3 minutes or until vegetables are tender.
3Pour egg over vegetable mixture in skillet. Using a spatula or a large spoon, lift and fold egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg is cooked through but is still glossy and moist. Stir in cooked bacon, tomato, and hot pepper sauce. Divide egg mixture among tortillas; roll up tortillas.
Tip: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.