Breakfast Tortilla Wrap

• 1 slice turkey bacon or regular bacon
• 1 x nonstick cooking spray
• 2 tablespoons green bell peppers chopped, or red, or any color
• 18 teaspoon cumin ground
• 18 teaspoon red pepper flakes crushed, optional
• 1/4 cup egg product refrigerated or frozen, thawed, or 2 egg whites, slightly beaten, or 1 large egg
• 2 tablespoons tomatoes chopped
• 3 dash red hot pepper sauce optional
• 1 whole flour tortillas, whole wheat 8-inch, warmed

1. Prepare turkey bacon or bacon according to package directions; crumble and set aside.
2. Coat a medium nonstick skillet with nonstick cooking spray.
3. Heat skillet over medium heat; add sweet pepper, cumin, and, if desired, crushed red pepper.
4. Cook and stir until tender, about 3 minutes.
5. Add egg product or egg cook, without stirring, until mixture begins to set on the bottom and around edge.
6. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
7. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
8. Stir in tomato, bacon, and, if desired, hot pepper sauce.
9. Spoon onto tortilla; roll up.
10. Serve warm.

turkey bacon, nonstick cooking spray, green bell peppers, cumin ground, red pepper, egg, tomatoes, red hot pepper, flour tortillas

Taken from recipeland.com/recipe/v/breakfast-tortilla-wrap-48903 (may not work)