Bacon, Egg and Cheese Breakfast Wrap

• - PHILADELPHIA Original Cream Cheese, softened
• 6 Tbsp. GREY POUPON Bistro Sauce
• 20 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 2 cups onions, chopped
• 20 each eggs
• to taste salt and black pepper
• 10 each flour tortillas (9 to 10 inch), grilled
• 2/3 cup red peppers, cut into strips
• 1-1/3 cups shredded cheddar cheese

1. Beat cream cheese and bistro sauce until well blended; cover.
2. Refrigerate until ready to use.
3. Cook bacon in large skillet until crisp.
4. Drain bacon, reserving 1/4 cup of the drippings (or 2 Tbsp.
5. of the drippings for trial recipe) in skillet and setting remaining bacon drippings aside for later use.
6. Add onions to skillet; saute 3 to 4 min.
7. or until tender.
8. For each serving: Heat 1 Tbsp.
9. of the remaining bacon drippings in small skillet on medium-high heat.
10. Lightly beat 2 eggs.
11. Add to skillet; cook until set, stirring occasionally.
12. Season with salt and black pepper.
13. Spread 1 tortilla with 2 Tbsp.
14. of the cream cheese mixture.
15. Spoon eggs evenly down center of tortilla.
16. Top with 3 Tbsp.
17. onions, 1 Tbsp.
18. red peppers and 2 bacon slices; sprinkle with about 2 Tbsp.
19. cheddar cheese.
20. Roll up.
21. Cut diagonally in half to serve.

cream cheese, poupon, bacon, onions, eggs, salt, flour tortillas, red peppers, cheddar cheese

Taken from www.kraftrecipes.com/recipes/bacon-egg-cheese-breakfast-wrap-115435.aspx (may not work)