Steak, Egg and Bacon Wrap



12 slices Bacon
1-1/2 qt. Scallions, chopped
1 lb. Beef skirt steaks
1 doz. Eggs
1/4 cups Salt and black pepper
6 each Spinach-flavoured tortilla (10 inch)
3/4 cup Kraft Shredded Cheddar Cheese
3/4 cup Tomatoes, small dice


Preparation Steps
  • Beat
    Cream cheese and barbecue sauce until well blended. Refrigerate until ready to use.
  • Cook
    Bacon, in batches, in large skillet until crisp. Drain bacon, reserving 1/4 cup (50 mL) of the drippings (or 2 Tbsp. [30 mL] of the drippings for trial recipe) in skillet. Reserve remaining drippings for later use. Add scallions to skillet; saute 2 to 3 min. or until tender. Set aside.
  • Grill
    Steaks on medium-high heat 3 to 4 min. on each side, or to desired doneness. Let stand 2 min.; cut across the grain into thin slices.
  • For each serving:
  • Heat
    1 Tbsp. (15 mL) of the reserved bacon drippings in small skillet on medium-high heat. Beat 2 eggs; add to skillet. Cook until set, stirring occasionally. Season with salt.
  • Spread
    1 tortilla with 2 Tbsp. (30 mL) of the cream cheese mixture. Top with eggs; 2 Tbsp. (30 mL) each Cheddar, onions and tomatoes; 2 bacon slices; and 2-1/2 oz. (70 g) steak. Roll up tightly. Cut diagonally in half to serve.
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