Southwest Breakfast Burritos

Southwest Breakfast Burritos Burritos 8 (8 inch) flour tortillas 12 large eggs 2 Tbsp. half & half 6 pieces bacon, chopped 1/2 c. chopped green peppers 1/2 c. chopped red peppers 1 c. Southwest shredded cheese Creamy Chipotle Sauce 1/4 c. mayo 1 1/2 tsp. adobo sauce *from can of chipotle peppers in adobo sauce 1/2 tsp. honey 1/8 tsp. chili powder 1/8 tsp. cumin In a large mixing bowl, combine eggs and half & half. Whisk well; set aside. Heat a large skillet over medium-high heat; add chopped bacon and cook until browned. Drain grease. Add chopped peppers and cook until tender-crisp. Pour egg mixture into the same pan; cook until scrambled. Stir in cheese. Scoop 1/2 c. scrambled egg mixture into the center of each tortilla. Prepare sauce by mixing together mayo, adobo sauce, honey, chili powder, and cumin. Spoon 1/2 Tbsp. on top of egg mixture; fold tortillas to close. Wrap in wax paper and store in refrigerator or freezer. Heat in the microwave.