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  • 6 eggs
  • ¼ cup milk any kind
  • salt and pepper, to taste
  • ½ green pepper, diced
  • 4 tablespoons unsalted butter, divided
  • 6 slices bacon cooked, drained, and roughly chopped
  • ¾ cup shredded Cheddar cheese, divided
  • 6 medium soft tortilla shells

In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine (see note below). Set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate.
In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan.
Top with ¼ cup cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired.
Place second tortilla shell on top of egg mixture and lightly press down.
Heat for 2 – 3 minutes on both sides, or until shell is slightly golden and cheese is melted.
Repeat with remaining tortilla shells.
Serve immediately.

Recipe posted by Adam Cloete
Photo:  Melissa Ann Vermeulen

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