Recipe

Breakfast Burrito Recipe

	Caramia / All my dishes 1 year, 6 months ago . Prep:10m Cook:10m Servings:4	Caramia
	easy

Does this look good? Yeah! / Nope

Fans

jenniferby

chihuahua

chefmeow

Ingredients

4 flour tortillas (8-inch)

3 large eggs

4 large egg whites

3/4 teaspoon coarse salt

1 teaspoon olive oil

1 cup shredded pepper Jack cheese

1 cup Garlic-Pepper Sauce, thawed and drained, if necessary (recipe follows)

Directions

Preheat oven to 350°. Wrap tortillas in foil; heat in oven 10 minutes.

Meanwhile, in a large bowl, whisk eggs and egg whites, 2 tablespoons water, and salt. In a large nonstick skillet, heat oil over medium-low. Add mixture; cook, stirring with a heatproof spatula, until eggs start to form curds. Stir in cheese; cook until melted.

In a small skillet, heat garlic-pepper sauce over medium. Divide eggs among tortillas; spoon sauce over eggs. Roll up tortillas.

GARLIC PEPPER SAUCE (makes 5 cups)

3 tablespoons olive oil

2 large onions, coarsely chopped (4 cups)

2 green bell pepper, ribs and seeds removed, coarsely chopped (2 1/4 cups)

2 red bell pepper, ribs and seeds removed, coarsely chopped (2 1/4 cups)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 large tomato, cored and coarsely chopped (2 cups)

3 cups mixed cilantro leaves and tender stems

Coarse salt and ground pepper

In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.

Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.

Transfer to a food processor. Add cilantro, and purée until slightly chunky. Season with salt and pepper.

If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.

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