These breakfast pinwheel roll ups are great for any meal and also in school lunches!
Crack the eggs into a 2 cup glass measuring cup or bowl and stir well with a fork.
Flip the whole circle of egg and let it cook briefly (about 10 seconds), then slide it out onto a plate or cutting board. Repeat with remaining eggs so that you have 6 egg circles.
If your tortillas are cold, put one in the still-hot pan so that it becomes more flexible for rolling or microwave for 20 seconds.
Lay the egg circle on top of the bacon jam. Then spread the egg with about 2 tsp of cream cheese, and sprinkle about 2 Tbs of grated cheese on top. Repeat with the rest of the tortillas and ingredients so you end with 6 roll ups.
Roll the tortillas tightly as shown. Then, wrap the rolls snugly with plastic wrap. Refrigerate for at least 10 minutes and up to 24 hours or more.