BEAT cream cheese and bistro sauce until well blended; cover. Refrigerate until ready to use.
COOK bacon in large skillet until crisp. Drain bacon, reserving 1/4 cup of the drippings (or 2 Tbsp. of the drippings for trial recipe) in skillet and setting remaining bacon drippings aside for later use. Add onions to skillet; saute 3 to 4 min. or until tender.
FOR each serving: Heat 1 Tbsp. of the remaining bacon drippings in small skillet on medium-high heat. Lightly beat 2 eggs. Add to skillet; cook until set, stirring occasionally. Season with salt and black pepper.
SPREAD 1 tortilla with 2 Tbsp. of the cream cheese mixture. Spoon eggs evenly down center of tortilla. Top with 3 Tbsp. onions, 1 Tbsp. red peppers and 2 bacon slices; sprinkle with about 2 Tbsp. cheddar cheese. Roll up. Cut diagonally in half to serve.