Start by cooking the bacon.

While the bacon’s cooking, wash and chop/mince the bell pepper and green onions.

Sauté the vegetables in the bacon grease for 3 to 5 minutes, or until tender.

Scramble all the eggs in with the bell pepper, green onions, salt, and pepper, cooking the egg mixture thoroughly.

Crumble and stir the bacon into the eggs.

Begin assembling each breakfast wrap by adding a helping of the egg mixture to the center of each tortilla.

If you want, you can add a little bit of hot sauce, salsa, or sour cream at this point.

Next sprinkle on the shredded cheddar and Monterey Jack.

Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.

If you want to melt the cheese more and give your tortilla a slightly crispy texture, wrap each burrito in heavy duty foil.

Place the burritos directly on the hot coals of a campfire (or on a grill), and cook for 5-10 minutes, turning the burritos frequently to ensure they don't burn on one side.

Serve with sour cream, salsa, and guacamole if desired.