Bacon and Egg Breakfast Wrap

Ingredients

• •4 slices bacon
• •4 large eggs
• •2 flour tortillas (8-10 inch)
• •1/2 cup shredded cheddar cheese
• •1/4 bell pepper, diced
• •1/4 red onion, diced
• •1 cup fresh spinach
• •2 tablespoons butter
• •to taste salt and pepper

Directions

1. 1Cook bacon in a skillet over medium-high heat until crispy, about 5-7 minutes. Remove and chop into bite-sized pieces.
2. 2In the same skillet, melt 1 tablespoon of butter and sauté the diced bell pepper and onion for 2-3 minutes until softened.
3. 3Add spinach to the skillet and cook for 1 minute until wilted, then remove all vegetables and set aside.
4. 4Melt remaining butter in the skillet, whisk eggs with salt and pepper, and scramble until just cooked through, about 3-4 minutes.
5. 5Warm the tortillas in the skillet for 30 seconds per side.
6. 6Divide the scrambled eggs, bacon, vegetables, and cheese between the two tortillas.
7. 7Roll each tortilla tightly, tucking in the sides, and serve immediately.

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