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1
Cook bacon until crisp, reserving fat/drippings.
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2
Remove to absorbent toweling.
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3
Crumble bacon when cooled enough to handle.
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4
Combine crumbled bacon, asparagus and green onion (optional) in a small bowl.
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5
In medium bowl (or blender if you prefer) whisk eggs and water, salt and pepper to taste.
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6
(A blender will make it easier to pour.
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7
).
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8
Set out a plate for stacking.
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9
This will go fast.
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10
In a small 7 non-stick (egg) skillet over medium-medium high heat, melt about 1 tablespoon of the reserved bacon fat.
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11
When hot pour in enough egg to just cover the bottom of the skillet.
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12
Rotate and lift as you would for an omelet, allowing uncooked egg to run underneath.
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13
Just as the bottom sets flip the egg all in one piece (with a spatula if youre not feeling adventurous) in the pan and cook the top side.
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14
Work carefully and quickly so as not to brown or overcook the eggs.
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15
*Note a little bacon fat, butter or oil on the spatula helps it slide under the egg easily.
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16
Place one tortilla on the plate.
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17
Slide cooked egg onto the top of the tortilla.
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18
Repeat steps 4 and 5, stacking as you go, until all six tortillas and egg have been used.
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19
Place a portion of the cheese on the top of the egg/tortilla.
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20
Top that with bacon mixture.
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21
Roll.
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22
Place seam side down in an 8x8 ovenproof baking dish.
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23
Repeat until all wraps are filled and rolled.
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24
Place in a warm oven until ready to serve.
