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Bacon & egg tortillas with chilli honey & salsa


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Place the bacon in an oven tray, in one layer. 
  • Combine the honey with the chilli and smear on the bacon. Then cook in the oven for about 5 mins until just crisp. 
  • Put the tomatoes, spring onions, red onion and chilli in a large bowl. Add the lime juice, 2 tbsp chopped coriander, seasonings and vegie oil. Toss well and set aside. 
  • Beat the eggs with the cream, remaining coriander and seasonings in another bowl. 
  • When the bacon is ready, gently melt the butter in a non-stick pan and lightly scramble the eggs. 
  • Stuff the tortillas with the scrambled eggs, bacon and salsa. Roll up and serve, seam side down.


  • 12 streaky bacon rashers
  • 5 tbsp honey
  • 1 heaped tbsp chilli paste
  • 1 punnet cherry tomatoes, quartered
  • 3 spring (green) onions, finely chopped
  • ¼ red onion, finely chopped
  • 1 small red chilli, seeded & finely sliced
  • juice of 1 lime
  • 3 tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • a good splash of vegetable oil
  • 12 large eggs
  • a splash of cream
  • a good knob of butter
  • 4 tortillas, warmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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