Bacon Egg Breakfast Wrap

1. Lay the bacon rashers in a cold skillet, then place over medium heat. Cook for 3–4 minutes per side until crispy and deeply golden. Transfer to a paper towel-lined plate to drain, then roughly chop into bite-sized pieces.

2. Crack the eggs into a bowl, add the milk, a pinch of salt, and a grind of black pepper. Whisk until fully combined and slightly frothy.

3. Wipe out most of the bacon fat from the skillet, leaving a thin film, then add the butter over low-medium heat. Once the butter is just melted and foamy, pour in the egg mixture. Gently fold with a spatula every 20–30 seconds, pulling the curds from the edges toward the center. Remove from heat while still slightly underdone and glossy — residual heat will finish them. They should be soft, fluffy, and creamy.

4. Warm the tortillas one at a time directly over a gas flame or in a dry skillet for 20–30 seconds per side until pliable and lightly charred. Spread a tablespoon of cream cheese across the centre of each tortilla.

5. Divide the scrambled eggs and chopped bacon evenly between the two tortillas, layering them over the cream cheese. Sprinkle the shredded cheddar over the top while the eggs are still hot so it melts slightly. Add a dash of hot sauce if using.

6. Fold in the sides of each tortilla, then roll tightly from the bottom up to form a wrap. Slice in half on the diagonal and serve immediately, or wrap in foil to keep warm for on-the-go.