White Cheek Sneak Breakfast Burrito
From raveneye 15 years agoIngredients
- 2 scoops White cheek sneak base- bean cooked in Chix stock with a fresh herb de provence shopping list
- 1 tablespoon olive oil shopping list
- 1 red bell pepper, seeded and diced shopping list
- 8 mushrooms, sliced shopping list
- 4 scallions, chopped shopping list
- 1 jalapeno or serrano pepper, seeded and minced (optional) shopping list
- 1/2: cup corn kernels, fresh, frozen, or canned shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon ground black pepper shopping list
- Dash salt shopping list
- 6 eggs, beaten shopping list
- 1 cup shredded cheese (Monterey Jack or Mozzarella) shopping list
- 4 (10-inch) flour tortillas shopping list
How to make it
- In a large, non-stick skillet, heat the oil and add the White Cheek Sneak Base, cook for 5 minutes. Add the bell pepper, mushrooms, scallions, and jalapeno. Saute for 5 to 7 minutes, until soft. Stir in the corn, and seasonings and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium heat, stirring frequently. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
- Warm the tortillas over a burner or hot pan and then place on plates. Spoon the egg-bean mixture into the centers, forming logs. Roll the tortilla around the mixture and serve with tomato salsa.
- Each serving provides:
- 512 Calories; 50 g Carbohydrate; 27 g Protein; 714 mg Sodium; 23 g Fat; 347 mg Cholestero
People Who Like This Dish 3
- anitapicosita Nowhere, Us
- c2max Bville, Georgia
- grk Houston, TX
- raveneye Middleburg, VA
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