Ingredients
-3 strips bacon
-5 cherry tomatoes, halved
-2 Tbsp extra virgin olive oil, divided
-Salt
-Black pepper
-½ cup sliced baby Bella mushrooms
-2 eggs
-1 Tbsp milk
-Nonstick cooking spray
-1 burrito-size flour tortilla
-½ cup baked beans, cooked
-1 Tbsp grated sharp white cheddar cheese
-1 scallion, thinly sliced
-1 frozen hash brown, cooked
-1 taco-size flour tortilla
Preparation
-Preheat the oven to 400°F (200°C). Line 2 baking sheets with foil.
-Arrange the bacon on a baking sheet and bake for 20-30 minutes, until crispy, but not burnt.
-Arrange the tomato halves on the other baking sheet and coat with ½ Tbsp olive oil. Season with salt and pepper, then bake for about 15 minutes, until softened and slightly darkened.
-Heat another ½ Tbsp of olive oil in a small pan over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, until golden brown. Season with salt and pepper, then remove from the heat.
-In a small bowl, whisk together the eggs, milk, ½ tsp salt, and some black pepper until foamy.
-Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Remove from the heat.
-Spoon the baked beans onto the center of the burrito-size tortilla, then top with the eggs, cheddar, scallions, bacon, hash brown, mushrooms, and tomatoes. Place the taco-size tortilla on top and gently press down. Fold the edges of the bottom tortilla up around the top tortilla, pleating until fully closed, then flip the wrap seam-side down.
-Heat the remaining 1 Tbsp olive oil in a large pan over medium-high heat. Place the wrap in the pan, seam-side down, and cook for about 5 minutes per side, until golden brown.
-Cut in half down the middle and serve.
-Enjoy!