Egg and Bacon Breakfast Wraps

1.In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk until fully combined and slightly frothy.

2.Heat a large skillet over medium heat. Add the bacon strips in a single layer and cook until crispy, about 4-5 minutes per side. Remove bacon and place on paper towels to drain excess fat. Once cooled, roughly chop or leave whole as preferred.

3.Discard most of the bacon fat from the skillet, leaving about 1 teaspoon for flavor. Reduce heat to medium-low and add butter.

4.Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds, then gently stir with a spatula, pushing eggs from edges to center. Continue cooking until eggs are softly scrambled and just set, about 3-4 minutes. Remove from heat.

5.Warm the flour tortillas in a dry skillet or microwave until pliable, about 15 seconds each.

6.To assemble each wrap, place a quarter of the scrambled eggs in the center of each tortilla. Top with two strips of crispy bacon and, if using, sprinkle with shredded cheddar cheese and chopped herbs.

7.Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a wrap.

8.Optionally, place the wraps seam-side down in a skillet over medium heat for 1-2 minutes per side to seal and lightly toast the tortilla.

9.Serve immediately for a warm breakfast or wrap in foil to enjoy on the go.