Wisconsin Breakfast Burrito
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 20 Min. Prep Time • 8 Min. Cook Time| Ingredients |
|---|
| 12 eggs |
| 1/2 c. milk |
| 1 Tbsp. butter |
| 8 flour tortillas (10 inch) |
| 1-1/2 c. Wisconsin Jalapeño Cold Pack cheese, softened |
| 2 c. shredded lettuce |
| 1/2 c. sliced black olives |
| 1/2 c. thinly sliced green onions |
| 1 c. (4 oz.) shredded Wisconsin Colby cheese |
| 1 c. prepared tomato salsa |
| sour cream |
| guacamole |
Directions:
1. Beat eggs and milk. In a large skillet, heat butter until bubbly. Add egg mixture; cook over medium heat, stirring occasionally until eggs are set.
2. Lightly grease 13"x9" baking dish or 8 individual baking dishes. Heat tortillas until warm and flexible as directed on pkg. Spread each tortilla with 3 Tbsp. of Wisconsin Jalapeño Cold Pack cheese.
3. In a small bowl, combine lettuce, olives and onions; toss lightly. Sprinkle 1/3 c. of lettuce mixture over each tortilla. Spoon 1/3 c. scrambled eggs down the center of each tortilla. Fold bottom and top third of tortilla over filling. Fold in sides toward center to cover filling. 4. Place seam side down in greased baking dish or individual baking dishes. Spoon 2 Tbsp. salsa over each tortilla and sprinkle with Colby cheese. Bake at 375°F for 8 to 10 min. for 13"x9" baking dish, or 5 to 6 min. for individual baking dishes. Serve immediately with Sour Cream and guacamole.
Note: 1 1/2 c. Wisconsin Cheddar Cold Pack cheese and 2 tsp. chopped jalapeño peppers can be substituted for Jalapeño Cold Pack cheese.
