Steak, Egg and Bacon Wrap

• Philadelphia Light Cream Cheese Product
• 6 Tbsp. Bull's-Eye Bold Original Barbecue Sauce
• 48 slices bacon Rite Aid 2 For $7.00 thru 02/06
• 1-1/2 qt. scallions, chopped
• beef skirt steaks
• 4 doz. eggs
• 1 tsp. salt and black pepper
• 24 each spinach-flavoured tortilla (10 inch)
• 3 cups Kraft Shredded Cheddar Cheese
• 3 cups tomatoes, small dice Safeway 1 lb For $1.29 thru 02/09

1. Beat cream cheese and barbecue 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 (50 mL) of the drippings (or 2 Tbsp.
5. 30 mL of the drippings for trial recipe) in skillet.
6. Reserve remaining drippings for later use.
7. Add scallions 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 to desired doneness.
12. Let stand 2 min.
13. ; cut across the grain into thin slices.
14. For each serving: Heat 1 Tbsp.
15. (15 mL) 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.
19. Spread 1 tortilla with 2 Tbsp.
20. (30 mL) of the cream cheese mixture.
21. Top with eggs; 2 Tbsp.
22. (30 mL) each Cheddar, onions and tomatoes; 2 bacon slices; and 2-1/2 oz.
23. (70 g) steak.
24. Roll up tightly.
25. Cut diagonally in half to serve.

cream cheese, barbecue sauce, bacon, scallions, beef skirt, eggs, salt, tortilla, cheddar cheese, tomatoes

Taken from www.kraftrecipes.com/recipes/steak-egg-bacon-wrap-148925.aspx (may not work)