3 c. flour
2 tsp. baking powder
1 1/2 tsp. salt
1 Tbsp. canola oil
warm water (about 1-1/2 c., depends on the consistency)
3 slices turkey bacon
2 Tbsp. milk
salt and freshly ground pepper
1/4 c. shredded cheese (cheddar or Monterey Jack, ?etc.)
1 c. salsa
To prepare the tortillas, combine the flour, baking powder and salt in a medium bowl.
In a small bowl, mix the canola oil and 1 c. of water. Add the wet ingredients to the flour mixture and mix.
Turn the dough out onto a lightly floured surface and knead. If dough is crumbly or tough, add a little more water.
Heat a cast-iron skillet on high. Take a golf ball-sized piece of dough and roll out very thinly using a rolling pin; be careful not to get holes in dough.
Gently lay it into your skillet. Cook for 30 seconds and flip; cook for 30 seconds more. Remove to a dish towel and fold the towel over so it doesn’t dry out. Repeat for remaining tortillas.
Add the turkey bacon to the skillet and cook until browned; remove and cut into small pieces. Set aside.
Turn heat to medium-low. Crack eggs into a medium bowl and add milk, salt and pepper and cheese; whisk to combine.
Add eggs to skillet and cook while stirring slowly with a heat-resistant rubber spatula. As curds being to form, flip eggs or fold them onto themselves. When liquid is no longer running on bottom of pan, remove from heat.
To assemble each tortilla, place about 1/4 c. of eggs in the middle of a tortilla. Sprinkle eggs with bacon and spoon on some salsa. Fold the bottom and top edges of your tortilla and roll tortilla closed working from one side to the other.
Serve immediately or wrap each tortilla individually in plastic wrap and foil and freeze for a later use. (Microwave each unwrapped frozen burrito for 3 minutes).