Spinach and Mozzarella Breakfast Tortilla

• Ingredients:
• ggs
• Salt, to taste
• Black pepper, to taste
• Red pepper (optional), to taste
• 2 spring onions (chopped)
• 1 tomato (diced)
• 1 tablespoon butter
• 1 large tortilla
• 1/2 cup mozzarella cheese (shredded)
• 1 cup fresh spinach (roughly chopped)

Directions:

1. Prepare the ingredients:
   • Crack the 3 eggs into a bowl, season with salt, black pepper, and a pinch of red pepper. Whisk together until fully combined.
   • Chop the spring onions, dice the tomato, and roughly chop the spinach.
2. Cook the eggs:
   • Heat butter in a pan over medium heat. Add the chopped spring onions and sauté until softened, about 2 minutes.
   • Pour in the beaten eggs and cook gently, stirring occasionally, until the eggs are just set.
     Assemble the tortilla:Lay the tortilla on a flat surface. Spread the scrambled eggs evenly over the tortilla.
     Add the diced tomato, spinach, and mozzarella cheese.
     Fold and heat:Fold the tortilla into a wrap or half-moon shape. Heat the wrapped tortilla on a pan for 2-3 minutes on each side, until crispy and golden brown.
     Serve:Slice the tortilla into wedges and serve immediately.
     Ready the oven. Preheat to 350 degrees.
     In a skillet, fry 8 slices of bacon.
     Place the eggs, milk, and salt and pepper in a medium bowl. Whisk together.
     Remove the bacon from the pan, and chop into small pieces.
     Add half of the chopped bacon in the same bowl with the eggs. Stir in the cut biscuits.
     Grease a 9 x 13-inch casserole dish. Pour the mixture onto the greased pan and spread evenly.
     Place in the preheated oven. Bake for 20 minutes, uncovered.
     Grab 5 slices of American cheese. Cut them into small bite-size squares (you can use 3/4 cups of shredded cheddar, too). Set aside.
     Once done baking. Remove the dish from the oven. Scatter the remaining bacon and the shredded or cut cheese on top. Place dish in the oven, then, bake for another 10 minutes.