Rolled Breakfast Wraps with Scrambled Eggs, Bacon and Cheddar

What you need

• 4 slices bacon
• 4 large eggs
• 2 tbsp milk
• 1 pinch salt
• 1 pinch black pepper, freshly ground
• 1 tsp unsalted butter
• 2 large flour tortillas, about 25 cm (10 in)
• 50 g (1/2 cup) cheddar, grated

Method

Restated from the original video

1. 1

   Cook the bacon in a skillet over medium heat, turning once, until crisp, 6-8 min. Drain it on paper towels.

2. 2

   Beat the eggs with the milk, salt and pepper.

3. 3

   Melt the butter in a nonstick skillet over medium heat, add the eggs and stir gently until softly set, 2-3 min. No liquid egg should remain.

4. 4

   Warm the tortillas in a dry skillet for 20 seconds per side, until pliable.

5. 5

   Sprinkle the cheddar down the middle of each tortilla, then add the eggs and 2 slices of bacon.

6. 6

   Fold in the sides and roll up tightly from the bottom.

7. 7

   Toast the wraps seam-side down in the skillet for 1-2 min, until golden, then cut in half and serve.

Imported from hormelfoods.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.