Bacon, Egg and Cheese Breakfast Wrap

1. 1

   Beat cream cheese and bistro sauce until well blended; cover.

2. 2

   Refrigerate until ready to use.

3. 3

   Cook bacon in large skillet until crisp.

4. 4

   Drain bacon, reserving 1/4 cup of the drippings (or 2 Tbsp.

5. 5

   of the drippings for trial recipe) in skillet and setting remaining bacon drippings aside for later use.

6. 6

   Add onions to skillet; saute 3 to 4 min.

7. 7

   or until tender.

8. 8

   For each serving: Heat 1 Tbsp.

9. 9

   of the remaining bacon drippings in small skillet on medium-high heat.

10. 10

    Lightly beat 2 eggs.

11. 11

    Add to skillet; cook until set, stirring occasionally.

12. 12

    Season with salt and black pepper.

13. 13

    Spread 1 tortilla with 2 Tbsp.

14. 14

    of the cream cheese mixture.

15. 15

    Spoon eggs evenly down center of tortilla.

16. 16

    Top with 3 Tbsp.

17. 17

    onions, 1 Tbsp.

18. 18

    red peppers and 2 bacon slices; sprinkle with about 2 Tbsp.

19. 19

    cheddar cheese.

20. 20

    Roll up.

21. 21

    Cut diagonally in half to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.