Start your day with this delicious twist on a breakfast sandwich. Make a big batch and freeze them for a quick, busy-morning treat. To reheat, wrap a frozen burrito in a damp paper towel and heat at 50 percent power for 3 minutes.
Serves 4
Ingredients
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 1⁄2 cup sliced roasted peppers
• 9 extra-large eggs, beaten
• 1⁄2 cup half-and-half
• Few dashes of hot pepper sauce
• 2 cups shredded jalapeño jack cheese
• Salt and pepper to taste
• 4 (12-inch) flour tortillas
• 1 cup store-bought salsa
1. In a large skillet over medium heat, melt the butter; add the onions and sliced roasted peppers. Cook until the onions are soft and translucent, about 5 minutes.
2. Combine the eggs and the cream, and add them to the pan. Cook, stirring constantly with a wooden spoon, until the eggs are about half cooked but still very runny. Add the hot pepper sauce, cheese, salt, and pepper. Remove from heat. Eggs should be soft, creamy, and have small curds.
3. Soften the tortillas by placing them directly atop the stove burner on medium heat or wrap them in foil and place in a 300° F oven for 10 minutes.
4. Spoon 1⁄4 of the egg mixture slightly off center on a tortilla. Fold the sides in upon the egg and roll the tortilla away from yourself, folding the filling in and tucking with your fingers to keep even pressure. Repeat with remaining tortillas. Serve with salsa.
