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Jalapeño-Spiked Breakfast Burrito

Servings: 24


24 large flour tortillas (10 inches)
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.

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