White Cheek Sneak Breakfast Burrito |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Award Winning Gourmet Camping Recipe Best One Pan Meal-Blue Ridge Magazine Fall 2005 Ingredients:
2 scoops white cheek sneak base- bean cooked in chix stock with a fresh herb de provence |
1 tablespoon olive oil |
1 red bell pepper, seeded and diced |
8 mushrooms, sliced |
4 scallions, chopped |
1 jalapeno or serrano pepper, seeded and minced (optional) |
1/2: cup corn kernels, fresh, frozen, or canned |
1 teaspoon ground cumin |
1/2 teaspoon ground black pepper |
dash salt |
6 eggs, beaten |
1 cup shredded cheese (monterey jack or mozzarella) |
4 (10-inch) flour tortillas |
Directions:
1. In a large, non-stick skillet, heat the oil and add the White Cheek Sneak Base, cook for 5 minutes. Add the bell pepper, mushrooms, scallions, and jalapeno. Saute for 5 to 7 minutes, until soft. Stir in the corn, and seasonings and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium heat, stirring frequently. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
2. Warm the tortillas over a burner or hot pan and then place on plates. Spoon the egg-bean mixture into the centers, forming logs. Roll the tortilla around the mixture and serve with tomato salsa.
3. Each serving provides:
4. 512 Calories; 50 g Carbohydrate; 27 g Protein; 714 mg Sodium; 23 g Fat; 347 mg Cholestero
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