8 oz. (8 slices) applewood smoked bacon, diced
4 oz. (1 whole) red pepper, roasted
2 oz (1 whole) jalapeño pepper
1lb. (2 medium) russett potatoes, (1/2 in. diced)
4 oz. (1 small) red onion, chopped
1 tsp. garlic, minced
24 flour tortillas (8-9 in. sized), warmed
2 lb., 10 oz.* (24 large) eggs, beaten
12 oz. smoked white cheddar cheese, shredded
*If using frozen or liquid whole egg product.
Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.
Finely dice roasted red pepper; reserve.
Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.
Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.
Add onion and garlic; sauté 3 to 4 four minutes until soft.
Add peppers; sauté 1 minute.
Stir in bacon; keep warm.
Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.
To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.