Crispy on the outside and stuffed with vegetables, bacon and scrambled eggs on the inside. Ideal for an on-the-go breakfast!
Pre-heat oven to 450°F (230°F). Grease a large baking sheet.
In a medium bowl, beat eggs with salt and pepper.
In medium non-stick skillet over medium heat, melt 1 tbsp (15 mL) butter. Add peppers and cook, stirring, until softened, about 2 minutes. Add bacon and cook, stirring often, for 1 minute. Add egg mixture to skillet and cook, stirring, until set but still soft and scrambled, about 2 minutes. Remove from heat and stir in green onions.
Place tortilla on prepared baking sheet. Fill one side with half the egg mixture and top with half the cheese. Fold tortilla over and brush the exposed side with half the melted butter. Repeat with second tortilla on the same pan.
Bake for 5 to 7 minutes, turning once, or until cheese melts and edges are browned and crisp. Serve cut into wedges with salsa, if desired.
Tip: Substitute ¼ cup (50 mL) diced ham for bacon or simply make it all vegetable and cheese.
Tip: Recipe can be easily be doubled.
Tip: Add a little chopped fresh coriander to bottled salsa to give a boost of freshness