1 dozen eggs, makes 10-12 burritos-can freeze
1 red bell pepper, chopped in halfinch pieces
1 green or yellow pepper, chop in halfinch pieces
1 4oz can diced green chiles
2 T olive oil, more or less
1 tsp. Allseasoning
12 whole wheat tortillas
1-2 cups grated cheddar or Monterey Jack cheese (I used four cheese Mexican blend)
sour cream, for serving
Salsa, for serving,I use Pace Picante Sauce
(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)
Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Allseasoning and saute about 2 minutes more
While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately LOWER heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.
Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.
To make burritos to freeze- Inside each warmed tortilla put a line of egg mixture, top with cheese, wrap tortilla over. I like to cut them in half so they fit into my sandwich size freezer containers, but you could also wrap in foil or put in a zip loc bag. For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough.
Originally Submitted
11/5/2013
0 Out of 5 from
0 reviews
You can add this Egg Burritos to die for recipe to your own private DesktopCookbook.
