Daybreak Burritos

  • 1 Tbsp butter
  • 1/4 cup chopped onion
  • 1/4 cup ORTEGA® Diced Green Chiles, drained
  • 6 large eggs
  • 2 Tbsp water
  • 1/2 cup breakfast sausage, crumbled, cooked and drained
  • 6 slices deli jalapeño cheese, cut in half
  • 6 - 8 inch flour tortillas, warmed
  • 6 Tbsp picante sauce
  • 2 Tbsp chopped fresh cilantro image placeholder

Melt butter in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat until onion is softened - 3 to 5 minutes. Stir in chiles.

Meanwhile, combine eggs and water in medium bowl. Beat with wire whisk until well mixed. Pour eggs into skillet; sprinkle with sausage. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set - 3 to 5 minutes.

For each serving, place 1/2 slice cheese in center of warm tortilla. Spoon 1/3 cup eggs over cheese; spread with 1 Tbsp picante sauce. Sprinkle with 1 tsp cilantro; top with 1/2 slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients.

Servings: 4 to 6
Submitted by: Recipe Group Member
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