Egg and Bacon Breakfast Wraps

1.Preheat a non-stick skillet over medium heat.

2.Add the bacon slices to the skillet and cook until crispy, about 4-5 minutes per side. Remove bacon and place on paper towels to drain excess fat.

3.Discard most of the bacon fat from the skillet, leaving about 1 teaspoon for flavor.

4.In a bowl, crack the eggs and whisk with salt and freshly ground black pepper until well combined.

5.If using, add diced bell peppers to the skillet and sauté for 1-2 minutes until slightly softened.

6.Pour the whisked eggs into the skillet and gently scramble over medium-low heat, stirring frequently until soft curds form and eggs are just set, about 3-4 minutes.

7.Warm the whole grain tortillas in a dry skillet or microwave for 15 seconds to make them pliable.

8.Lay each tortilla flat and evenly distribute scrambled eggs in the center.

9.Top the eggs with one slice of ham, one slice of crispy bacon (or crumble if preferred), and sprinkle with shredded cheddar cheese.

10.Fold the sides of the tortilla over the filling, then roll tightly from one end to form a wrap.

11.Optional: garnish with chopped fresh chives or parsley for a fresh touch.

12.Serve immediately while warm, or wrap in foil for a portable breakfast option.