Breakfast Burrito II

Taste of the Midwest, p. 200

6 eggs, lightly beaten

1/3 cup water

1/8 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons butter

1 cup cubed cooked ham or cooked and crumbled sausage (6 ounces)

½ cup chopped green and/or red sweet pepper (1 small)

¼ cup chopped onion

½ cup shredded cheddar cheese or Monterey Jack cheese (2 ounces)

6 8-inch tortillas, warmed

Bottled green salsa

I looked really long and hard at some turkey sausages, but decided I wanted the full pork monty.

In a medium bowl, whisk together eggs, water, salt and black pepper; set aside. In a large nonstick skillet, melt butter over medium heat. Add ham, sweet pepper and onion. Cook and stir for 3 to 4 minutes or until vegetables are tender.

Pour egg mixture over ingredients in skillet. 

Such protein!

Cook, without stirring, until mixture begins to set on bottom and around edge. With a spatula, lift and fold partially cooked egg mixture so that uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

Get those ingredients good and spread out.

To serve, divide egg mixture evenly among warmed tortillas. Sprinkle egg mixture evenly with cheese. Roll up tortillas. Serve with salsa.

Tip: To warm tortillas, wrap them in foil. Heat in a 350F oven for 10 minutes.

So I bought what I thought was tomatillo salsa, but after nuking myself eating this I realized that the first ingredient was jalapenos and I should definitely not have put so much on my burritos. I held back on the leftovers.

My Rating: 4/5 "These are pretty standard breakfast burritos, but, like breakfast burritos are good, man. These have a nice amount of meat (although they could maybe use a titch more cheese). They were light but filling. I was a fan."