You are going to prepare one breakfast taquito at a time. Begin by cracking 1 egg into a bowl and whisk until scrambled.

Add 1 tablespoon of milk, ⅛ teaspoon salt, and ⅛ teaspoon pepper to the egg and whisk until combined. 

Heat a 10-inch non-stick skillet over medium/high heat. Pour the egg mixture into the pan and cook the egg (without moving the eggs around) for 2-3 minutes. 

Use a spatula to flip the egg round over and cook for another 1-2 minutes or until fully cooked. 

Remove the egg round from the pan and set aside. 

Next, using the same skillet, add one of the cheese wraps to the skillet pan and let it melt and bubble for 3-5 minutes (depending on your stove). 

Using a spatula, carefully lift the edges of the cheese wrap and when the whole cheese wrap has melted and has begun to harden, quickly flip the wrap. 

Place the egg round on top of the cheese wrap and place a piece of bacon on the edge of the circle. 

Use a spatula to slowly roll the bacon and egg inside of the cheese wrap into a tight taquito. 

Remove the taquito from the pan once it is tightly wrapped and the cheese wrap is crispy. 

Repeat steps 1-10 to make another taquito.