Breakfast Taco Roll-Ups (4 servings) 1 Tablespoon margarine or butter 1 medium potato - cooked and diced (about 1 cup) 4 eggs - beaten 4 large bacon slices - cooked and crumbled 4 8-inch flour tortillas 3/4 cup (3 ounces) shredded Cheddar cheese 1/2 cup Picante Sauce or Thick & Chunky Salsa Breakfast Taco Roll-Ups is a bit of a funny name for this recipe. These are actually breakfast burritos that aren't folded right. Regardless of what they're called, I did find them to be extremely tasty, fairly easy to make and the presentation with the exposed filling made them all the more appetizing. I made the recipe as submitted except I cheated on the potatoes and used 16 tater tots that I thawed, smashed and fried in butter (right before adding the eggs). I also cut back a little on the salsa, but had plenty more available as a condiment while serving. All in all, I was very happy with how these turned out. (This recipe was submitted in 2002. It was tested and photographed in February 2015.) How To Make Breakfast Taco Roll-Ups In medium skillet over medium heat, heat margarine. Add potato and cook until lightly browned. Add eggs and bacon and cook until eggs are set but still moist. Warm tortillas according to package directions. Spoon about 1/2 cup potato and egg mixture down center of each tortilla. Top with cheese and Picante sauce. Roll up the tortillas. For presentation, chop off one end of each roll-up so the filling is exposed. Enjoy! My favorite Mexican-style breakfast. It's so easy to make. If desired, you can replace the bacon with cooked and crumbled breakfast sausage. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 564. Submitted 9/14/2002.