Name: Bacon & Cheddar Tortilla Egg Roll with Chives
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 6 slices bacon; ¾ (227 g) block cheddar cheese; 1 small pkg chives; 9 eggs; 6 large flour tortillas; black pepper; salt

Bacon & Cheddar Tortilla Egg Roll with ChivesBacon & Cheddar Tortilla Egg Roll with Chives — a 25-minute breakfast recipe with 7 ingredients, serving 6.Ingredients

6 slices bacon

¾ (227 g) block cheddar cheese

1 small pkg chives

9 eggs

6 large flour tortillas

black pepper

salt

Instructions

Preheat a nonstick skillet over medium-high heat; add bacon and cook until crispy, 3-4 minutes per side.

Meanwhile, grate the cheese.

Wash and chop chives into small pieces.

Crack the eggs into a large bowl and season with salt and pepper; whisk together.

When the bacon is done, remove and set aside on a paper towel-lined plate. Transfer the bacon fat to a small bowl and set aside, leaving about a ½ tsp of fat in the skillet.

Roughly chop the bacon.

Return the skillet to medium heat; pour one-sixth of the egg mixture (about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.

When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-sixth of the cheese, chives, and bacon over the egg; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.

Add another ½ tsp bacon fat to the skillet per omelet and repeat with remaining egg mixture, tortillas, cheese, chives, and bacon. (Discard any leftover bacon fat).

To serve, slice rolls in half and divide between plates. Enjoy!

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