Ingredients

2 tbsp / 30 mL each of grainy mustard and maple syrup

each of grainy mustard and maple syrup

2 tbsp / 30 mL tomato ketchup

tomato ketchup

8 slices of peameal bacon (lower sodium preferred)

slices of peameal bacon (lower sodium preferred)

2 tsp / 10 mL each of canola oil and butter

each of canola oil and butter

1 and 1/2 cup / 375 mL Prestige Ultra Liquid Whole Eggs, well shaken

Prestige Ultra Liquid Whole Eggs, well shaken

1 pinch pepper (or to taste)

pepper (or to taste)

4 large flour tortillas

large flour tortillas

4 slices, aged Canadian cheddar cheese, Baby kale or spinach leaves sliced tomatoes

slices, aged Canadian cheddar cheese, Baby kale or spinach leaves sliced tomatoes

Directions

1. Blend mustard with maple syrup; divide into two equal portions. Blend ketchup into one portion and set aside.
2. Preheat broiler to high and arrange rack in the highest position. Spread peameal out on a lightly greased, foil-lined baking sheet. Brush with remaining mustard-maple mixture. Broil for 8 to 10 minutes or until cooked through and browned.
3. Meanwhile, heat oil and butter in a large skillet set over medium-low heat; pour in eggs. Cook for 2 to 3 minutes without stirring; continue cooking, using spatula to draw eggs from outer edge into centre, until it forms soft, just-set curds. Season with pepper.
4. Lay tortillas out on 4 serving plates. Top with a cheese, kale and tomatoes; divide peameal and scrambled eggs between tortillas. Roll up to enclose. Serve with maple mustard ketchup on the side.

Tips

• Wraps can be made ahead and reheated in a panini press or in a skillet under a weighted lid.