Cook the Bacon: Place the bacon in a large skillet over medium heat. Cook the bacon, stirring occasionally, until crispy. Remove bacon from the skillet and place on a paper towel to drain excess fat.

Cook the Eggs: In the same skillet used for the bacon (remove excess bacon fat if needed or use butter if preferred) over medium heat. Add the eggs into the skillet, cooking them while stirring until firm. Season with salt and black pepper to taste. Assemble the Wrap: Warm the tortillas in the skillet for about 30 seconds on each side, or in the microwave for 10-15 seconds. Place the eggs in the center of each tortilla, followed by 2 bacon, and a generous sprinkle of shredded cheddar cheese. Fold the sides of the tortilla over the fillings, then roll it up tightly to form a wrap. Cut in half.

Mix the almond milk with cinnamon and honey until combined.

Serve the breakfast wraps with clementine and almond milk. Enjoy your breakfast!