From the Kitchen of:  Bonnie
Source:  Company's Coming Sandwiches & Wraps

 

8		bacon slices, cut into 1/2 inch pieces
2	tsp.	cooking oil
1	cup	sliced fresh mushrooms
1/2	cup	finely chopped green pepper
1/2	cup	chopped onion
8	large	eggs
3	tbsp.	water (or milk)
1/4	cup	grated Monterey Jack cheese
3	tbsp.	salsa (mild or medium)
1	tbsp.	chopped chives
1/4	tsp.	garlic powder
4		flour tortillas (9 inch)
2	tbsp.	grated medium Cheddar cheese
2	tbsp.	grated Monterey Jack cheese

• Cook bacon pieces in frying pan until almost crisp.  Drain on paper towel.
• Heat cooking oil in frying pan.  Add mushrooms, green pepper and onion.  Saute until soft.  Add bacon.  Keep warm.
• Beat eggs in medium bowl.  Add water, first amount of Monterey Jack cheese, salsa, chives and garlic powder.  Beat to mix.  Pour into non-stick frying pan sprayed with no-stick cooking spray.  Cook on medium-low, stirring often, until eggs are partially set.  Add mushroom mixture.  Cover.  Cook until set.  Cut into pieces to fill tortillas.
• Divide mixture and place down center of each tortilla.  Roll.  Place, seam side down, in greased 9 x 9 inch pan.
• Sprinkle with Cheddar cheese and second amount of Monterey Jack cheese.
• Bake in 350°F oven for 20 to 30 minutes until heated through.
• Makes 4