Directions

• Step 1
  In a small bowl, stir together cream cheese, green onion and sesame oil to combine; set aside.
• Step 2
  In a nonstick skillet over medium heat, cook bacon pieces until crisp. Place on a plate lined with paper towels to drain.
• Step 3
  Pour off bacon grease until just a thin layer remains in the bottom of the pan.
• Step 4
  Beat together eggs and salt until well-mixed; set aside.
• Step 5
  Add kimchi to the pan with bacon grease and cook for 1-2 minutes or until softened.
• Step 6
  Reduce heat to medium-low and add eggs. Allow to set for 30-60 seconds before scrambling with a spatula, making sure to scrape the bottom of the pan. Cook until eggs are set and soft, about 2 minutes.
• Step 7
  To serve, smear a tablespoon of the cream cheese mixture on each tortilla, then top with kimchi eggs and a sprinkle of crispy bacon pieces.
• Step 8
  Refrigerate leftovers.