Bacon And Egg Tacos - cooking recipe

Ingredients

4 slices uncooked bacon, finely chopped (or use any amount desired)
8 large eggs
2 tablespoons whipping cream (or use 18% table cream or half and half)
1 pinch baking powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
2 tablespoons butter (omit if using bacon grease)
1/2 cup shredded cheddar cheese
2 chopped green onions (optional)
6 (6 inch) floured tortillas (warmed)
salsa (use any amount desired)

Preparation

In a skillet cook the bacon until crisp; remove to a plate (you may drain the fat or leave a few tablespoons in the skillet and omit the butter).
In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
Heat 2 tablespoons butter over medium-high heat until sizzling.
Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
Spoon about 1/4 cup or a little more down the center of each warm tortilla, then sprinkle a small amount of green onions (if using) over the egg mixture.
Fold the sides of the tortilla over the filling.
You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
Serve with salsa.