Golden tortillas packed with fluffy eggs, crispy bacon, and melted cheese, perfect for busy mornings.
# Components:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/4 cup milk
03 - 1 cup shredded cheddar cheese
04 - 2 tablespoons unsalted butter
→ Meats (optional)
05 - 4 strips bacon, cooked and chopped
→ Vegetables
06 - 1/2 cup chopped baby spinach
07 - 1/4 cup diced red bell pepper
08 - 2 sliced green onions
→ Tortillas
09 - 4 large 10-inch flour tortillas
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# Method:
01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until the mixture is homogenous.
02 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Pour in the egg mixture and scramble gently with a spatula until just set and still moist, approximately 3 to 4 minutes. Remove pan from heat.
03 - Stir in chopped bacon, spinach, bell pepper, green onions, and half of the shredded cheddar cheese until distributed evenly throughout the eggs.
04 - Heat tortillas briefly in a microwave or dry skillet until pliable, taking care not to overheat.
05 - Divide the scrambled egg mixture evenly down the center of each tortilla. Sprinkle the remaining cheese atop each portion.
06 - Fold in the sides and roll up the tortillas tightly to enclose the filling, ensuring ends are tucked in for a secure pocket.
07 - Melt the remaining butter in a clean nonstick skillet over medium heat. Position pockets seam-side down and toast for 2 to 3 minutes per side, pressing gently with a spatula until golden brown and cheese is fully melted.
08 - Serve the pockets immediately, or wrap individual portions in foil for convenient takeaway.
