Breakfast Crunchwraps Recipe

Preheat a 16 inch electric skillet to 325 degrees F.
Fry bacon halves until crisp. Leave electric skillet heating at 325 degrees and drain the bacon on paper towel lined plate.
At the same time, whisk together eggs and milk. Melt the butter in another pan and scramble the eggs until set. Salt and pepper to taste.
Stack tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until soft, about 30 seconds.
Place tortillas on a dinner plate. Lay 2 half slices of bacon on each tortilla leaving a 1 1/2-inch border. Divide the eggs into three equal portions and place 1/3 on top of the bacon, spreading into an even layer. Place a slice of cheese over the eggs. Add any additional optional ingredients.
Fold the top of the tortilla down over the filling to the center. Hold that piece down and continue folding the rest of the tortilla towards the middle until the filling is completely covered, about 5 or 6 folds. Carefully flip the crunchwrap over and repeat with the remaining tortillas.
Place the crunchwraps, folded-side down, in the heated electric skillet. Cook until golden brown, 2 or 3 minutes on each side, checking often.