Grilled Breakfast Burrito |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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A soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses. Ingredients:
1/4 cup vegetable oil |
2 large potatoes, diced |
1 onion, diced |
1/2 bell pepper, diced |
1/4 cup butter or 1/4 cup margarine |
8 eggs, beaten |
1 lb breakfast sausage or 1 lb chorizo sausage, cooked and drained |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup monterey jack cheese, shredded |
1 cup sharp cheddar cheese, shredded |
10 large flour tortillas |
nonstick cooking spray |
Directions:
1. Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
2. In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
3. Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
4. Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.
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