Bacon & Cheddar Tortilla Egg Roll with Chives

[Sincerely-Food-Chef]

Ingredients

• 4 slices bacon
• ½ (8 oz) block cheddar cheese
• 1 small pkg chives
• 6 eggs
• 4 large flour tortillas
• black pepper
• salt

Instructions

1. Preheat a nonstick skillet over medium-high heat; add bacon and cook until crispy, 3-4 minutes per side.
   • 4 slices bacon
2. Meanwhile, grate the cheese.
   • ½ (8 oz) block cheddar cheese
3. Wash and chop chives into small pieces.
   • 1 small pkg chives
4. Crack the eggs into a medium bowl and season with salt and pepper; whisk together.
   • 6 eggs
   • ⅛ tsp salt
   • ⅛ tsp black pepper
5. When the bacon is done, remove and set aside on a paper towel-lined plate. Transfer the bacon fat to a small bowl and set aside, leaving about ½ tsp of fat in the skillet.
6. Roughly chop the bacon.
7. Return the skillet to medium heat; pour one-quarter of the egg mixture (about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.
   • 1 large flour tortilla
8. When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-quarter of the cheese, chives, and bacon over the egg; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.
9. Add another ½ tsp bacon fat to the skillet per omelet and repeat with remaining egg mixture, tortillas, cheese, chives, and bacon. (Discard any leftover bacon fat).
   • 3 large flour tortillas
10. To serve, slice rolls in half and divide between plates. Enjoy!