Steak, Egg and Bacon Wrap

• - PHILADELPHIA Original Cream Cheese, softened
• 6 Tbsp. A.1. Original Sauce
• 48 slices OSCAR MAYER Bacon
• 1-1/2 qt. green onions, chopped
• beef skirt steaks
• 4 doz. eggs
• to taste salt and black pepper
• 24 each spinach-flavored tortillas (10 inch)
• 3 cups shredded cheddar cheese
• 3 cups tomatoes, small dice King Sooper's 1 lb For $0.99 thru 02/09

1. Beat cream cheese and steak sauce until well blended.
2. Refrigerate until ready to use.
3. Cook bacon, in batches, 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.
6. Reserve remaining drippings for later use.
7. Add onions to skillet; saute 2 to 3 min.
8. or until tender.
9. Set aside.
10. Grill steaks on medium-high heat 3 to 4 min.
11. on each side or until medium doneness (160 degrees F).
12. Let stand 2 min.
13. ; cut across the grain into thin slices.
14. For each serving: Heat 1 Tbsp.
15. of the reserved bacon drippings in small skillet on medium-high heat.
16. Beat 2 eggs; add to skillet.
17. Cook until set, stirring occasionally.
18. Season with salt and black pepper.
19. Spread 1 tortilla with 2 Tbsp.
20. of the cream cheese mixture; top with eggs; 2 Tbsp.
21. each cheddar, onions and tomatoes; 2 bacon slices and 2-1/2 oz.
22. steak.
23. Roll up tightly.
24. Cut diagonally in half to serve.

cream cheese, original sauce, bacon, green onions, beef skirt, eggs, salt, tortillas, cheddar cheese, tomatoes

Taken from www.kraftrecipes.com/recipes/steak-egg-bacon-wrap-116505.aspx (may not work)