|Sliced green bell pepper||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced red onion||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Eggs||6 , beaten|
|8 inch flour tortillas||6|
|Shredded colby and monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Crumbled bacon/Fully cooked bacon, crumbled||3 1⁄2 Ounce (1/2 Cup Hormel Premium Crumbled Bacon)|
|Chi chi salsa||3⁄4 Cup (12 tbs) (As Accompaniment)|
1. Preheat oven to 350°F.
2. Heat oil in a large skillet over medium heat. Add bell pepper, mushrooms, onion and garlic and cook until tender; remove from pan.
3. Add eggs to pan and cook until lightly scrambled. Stir in vegetables.
4. Spoon eggs down center of each tortilla. Sprinkle with cheese and bacon. Roll up tortillas and place seam side down in a 9-by-13-inch pan. Bake for 5-8 minutes, or until heated through.