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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Instead of making breakfast burritos with scrambled eggs, our home economists created this version as a way to use extra hard-cooked Easter eggs. Green chilies and pepper Jack cheese add a little zip. Ingredients:
1/2 pound bulk pork sausage |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green onions |
1 package (3 ounces) cream cheese, cubed |
1 can (4 ounces) chopped green chilies |
3 hard-cooked eggs, chopped |
1 cup (4 ounces) pepper jack cheese |
4 flour tortillas (8 inches) |
salsa, sour cream and sliced ripe olives, optional |
Directions:
1. In a large skillet, cook the sausage, red pepper and onions over medium heat until meat is no longer pink; drain. Add the cream cheese; cook and stir until cheese is melted. Add the chilies, eggs and cheese. Spoon 1/2 cup filling off center on each tortilla; fold ends and sides over filling and roll up. Serve with salsa, sour cream and olives if desired. Yield: 4 servings.
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