Southwest Breakfast Wrap with Bacon, Mushrooms, and Tomatoes

1.In a medium bowl, whisk together the eggs, milk or water, salt, and pepper until well combined.

2.Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon grease in the skillet.

3.Add the olive oil to the skillet with the bacon grease. Add the sliced mushrooms, chopped tomatoes, green bell pepper, and red onion. Sauté over medium-high heat for 5-7 minutes, or until the vegetables are tender and slightly browned.

4.Pour the whisked eggs into the skillet with the vegetables. Cook, stirring gently, until the eggs are set but still moist. Stir in the cooked bacon and shredded cheese, allowing the cheese to melt.

5.Warm the flour tortillas according to package directions (e.g., microwave for 30 seconds or heat briefly in a dry skillet).

6.Spoon the egg, bacon, and vegetable mixture evenly into the center of each tortilla.

7.Fold in the sides of each tortilla, then tightly roll up from the bottom to create a wrap.

8.Serve immediately, with optional salsa, sour cream, or avocado on the side.