Egg and Cheese Burritos Recipe
These can be served for breakfast, or for a late-night dinner or snack. Serve them with sour cream and Big Batch Guacamole for a real treat.
SERVES ► 6
- 2 tablespoons butter
- 1 jalapeño pepper, minced
- 3 cloves garlic, minced
- 8 eggs
- 2 tablespoons water
- 4 tablespoons milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup shredded Cheddar cheese
- 1 cup Quick and Easy Salsa
- 6 (10-inch) flour tortillas
In large saucepan, melt butter over medium heat. Add jalapeño and garlic; cook and stir until fragrant, about 3 minutes.
Meanwhile, in medium bowl combine eggs, water, milk, salt, and pepper and mix well.
Add egg mixture to saucepan; cook eggs, stirring occasionally, until set but still moist, about 4 minutes. Remove from heat.
Arrange tortillas on work surface. Place about 2 tablespoons salsa on each tortilla and divide egg mixture and cheese among them. Roll up, tucking in sides to enclose filling.
Place in single layer on microwave-safe baking dish and cover with microwave-safe paper towel.
Microwave on high for 1–2 minutes or until hot.
Let stand for 4 minutes, then serve.
Freezing Burritos
All burritos freeze really well. Start by placing filled burritos on a cookie sheet and freeze until solid. Then wrap in freezer wrap and pack into a freezer bag. Label, seal, and freeze up to 3 months. To thaw and reheat, unwrap each burrito and microwave, one at a time, on high power for 1–2 minutes until hot. Let stand for 3 minutes and eat.
