Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Jalapeño-Spiked Breakfast Burrito

Servings: 24

Ingredients:

24 large (10 inches each) flour tortillas
4 cups (2 pounds) Wisconsin Jalapeño Cold Pack cheese
1 gallon iceberg lettuce, shredded
1 1/2 cups ripe black olives, pitted, sliced
1 1/2 cups scallions or green onions, sliced
48 large eggs, lightly beaten
3 cups prepared mild salsa
3 cups (12 ounces) Wisconsin Colby cheese or Wisconsin cheddar cheese, shredded

Cooking Directions:

Spread each tortilla with 2 to 3 tablespoons cold pack. Sprinkle each with approximately 3 tablespoons lettuce, 1 tablespoon olives and 1 tablespoon scallions or green onions.

Scramble 2 eggs per sandwich to order and spoon in center of each tortilla. Roll up and place seam side down in individual baking dish. Spoon 3 tablespoons salsa over top and sprinkle with 3 tablespoons cheese. Bake at 375° F for 5 minutes to melt cheese. Garnish with sliced fresh fruit. Serve immediately.

Variations: Serve burrito with sour cream and guacamole if desired.

Other cold pack flavors, such as bacon or horseradish, may be substituted.

Shredded barbecued chicken, turkey, beef or pork may be substituted for eggs.

For a lower calorie/cholesterol filling, try using a scrambled egg substitute instead of whole eggs.

Burrito could be served as out-of-hand sandwich if not topped and heated with additional salsa and cheese.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.