Ingredients
- 1 dozen eggs
- 1/2 cup milk
- 1 lb bacon (12 slices)
- 6 oz cheese
- 12 flour tortillas
Preparation
Step 1
First cook bacon or sausage or any other ingredients. I used this method for the bacon and was able to start the eggs and do all the prep while the bacon cooked.
Combine eggs and milk, beat.
Pour into hot skillet and scramble.
Allow to cool while preparing an assembly line station for making the tacos.
Let your ingredients cool before making the tacos because too much heat will steam them and make them wet. We aren’t eating them now so it doesn’t matter if its cold-in fact, it is better.
Warm up the tortillas (I know I just said it should all be cold, but not the tortillas or they will tear) by heating them in the microwave covered by a damp towel for about 1 minute, until they are soft and pliable.
Lay out a tortilla, add a small slice of cheese, a small scoop of egg, and a small scoop of whatever else you are adding, a slice of bacon, etc… Don’t try to over stuff the tortillas or they will rip or leak and you won’t have your handy portable breakfast.
Fold in the sides the roll the tortilla up so all the filling is enclosed. Place seam side down to cool. Continue with remaining tortillas and filling.
Once tacos are cool roll them up in parchment or wax paper or plastic wrap. Freeze.
To reheat: If wrapped in paper, place in the microwave and microwave in 30 second bursts for about 2 minutes or until hot through. If wrapped in plastic, remove plastic wrap and wrap in a paper towel to microwave.