Scrambled eggs, bacon, veggies, and cheese wrapped in warm tortillas for a vibrant morning meal.
# Components:
→ Eggs & Dairy
01 - 6 large eggs
02 - 60 ml milk
03 - 60 ml shredded cheddar cheese
04 - 28 g butter
→ Meats (optional)
05 - 6 slices bacon or turkey bacon
→ Vegetables
06 - 1/2 red bell pepper, diced
07 - 1/2 green bell pepper, diced
08 - 1/2 small red onion, diced
09 - 75 g cherry tomatoes, quartered
10 - 2 tablespoons fresh cilantro, chopped (optional)
→ Tortillas & Extras
11 - 4 large flour tortillas (10-inch)
12 - 120 ml salsa (for serving)
13 - 1 avocado, sliced (optional)
# Preparation steps:
01 - In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble. Wipe skillet clean.
02 - In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
03 - Melt butter in the skillet over medium-low heat. Add diced onions and bell peppers; sauté for 2 to 3 minutes until softened.
04 - Pour egg mixture into the skillet. Gently stir until eggs are softly scrambled. Remove from heat and fold in shredded cheddar cheese and quartered tomatoes.
05 - Warm tortillas in a dry skillet or microwave for 20 seconds.
06 - Lay each tortilla flat. Divide scrambled eggs among tortillas and top with crumbled bacon, avocado slices, and cilantro if desired.
07 - Fold in the sides and roll tortillas tightly to enclose filling.
08 - Serve warm with salsa on the side.
