Baked Scrambled Egg Wraps

• 1 pound small red potatoes, cooked and cubed
• 3 ounces cream cheese, cubed
• 1/2 pound bacon strips, cooked and crumbled
• 2 plum tomatoes, seeded and chopped
• 2 cups shredded mozzarella and provolone cheese blend, divided
• 12 large eggs
• 1/4 cup half-and-half cream
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 flour tortillas (8 inches)
• 3 medium ripe avocados, peeled and cubed
• Optional topings: sour cream, salsa and fresh basil

1. In a greased 13x9-in. baking dish, layer the potatoes, cream cheese, bacon and tomatoes. Sprinkle with 1 cup cheese. In a large bowl, whisk the eggs, cream, salt and pepper until well blended. Pour over top.
2. Bake at 350u0b0 for 30 minutes; sprinkle with remaining cheese. Bake until set, 10-15 minutes. Serve warm in tortillas with avocados. If desired, serve with toppings.

red potatoes, cream cheese, bacon, tomatoes, mozzarella, eggs, cream, salt, pepper, flour tortillas, avocados, sour cream

Taken from www.tasteofhome.com/recipes/baked-scrambled-egg-wraps/ (may not work)