1-First: whip up the chipotle aioli by whisking together ½ cup all-natural mayonnaise, the juice of ½ lemon, 2 teaspoons chipotle adobo sauce (or more if you like it spicy), ⅛ teaspoon garlic powder, ⅛ to ¼ teaspoon ground cayenne pepper, and ⅛ teaspoon salt. Set it aside for that extra zing later. Next, cook 4 slices of bacon in a skillet over medium heat until they’re crispy, then chop them into bite-sized pieces.

2-Now, in a bowl, whisk 6 eggs with a bit of salt and pepper. Heat 2-3 teaspoons of olive oil or butter in a pan over medium heat, add the eggs, and scramble them until they’re just right. Warm your 4 large burrito-sized flour tortillas in the microwave for 20 seconds each to make folding easier.

3-Assembling and Finishing: Once everything’s prepped, place the scrambled eggs, chopped bacon, and 4 ounces of grated cheese in the center of each tortilla. Drizzle on that homemade chipotle aioli for a smoky kick. Fold and roll each one tightly, then cook them seam side down in a pan with a little oil for about 3 minutes per side until they’re golden and warm. Serve with extra aioli, salsa, or sour cream if you’re feeling fancy.