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In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, reserving 1 tablespoon of the drippings in the pan (discard the remaining drippings). Drain bacon on paper towels.
Add mushrooms, bell pepper, chili powder, black pepper and salt to the reserved drippings in the pan; cook and stir for about 3 minutes or until vegetables are tender.
Pour egg over vegetable mixture in pan. Cook over medium heat. As mixture sets, run a spatula around the edge of the pan, lifting and folding egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for about 2 minutes or until egg is cooked through but still glossy and moist. Stir in cooked bacon, tomato and hot sauce to taste. Divide egg mixture among tortillas; roll up tortillas. To serve, cut wraps in half.