Artichoke Breakfast Burritos |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe won the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana. Ingredients:
1/2 lb bulk italian sausage, crumbled |
2 tablespoons olive oil |
1/2 cup chopped onion |
1 garlic clove, minced |
1 jalapeno, seeded and minced |
1 large tomato, diced |
2 cups trimmed cooked and diced artichoke hearts (not marinated) |
salt and pepper, to taste |
3 large eggs |
8 medium flour tortillas |
2 cups grated monterey jack cheese or 2 cups cheddar cheese |
Directions:
1. In a skillet over medium heat, cook sausage until done; drain grease.
2. Add olive oil to sausage. Add onion, garlic and jalapeno; cook until onion is soft. Add tomatoes and artichokes; cook, stirring occasionally, for 3-4 minutes. Season with salt and pepper. Add eggs and cook, stirring until eggs are done.
3. Heat tortillas (on a griddle, if possible). Fill middle of each tortilla with artichoke mixture. Sprinkle with cheese. Fold ends, then roll up tortilla.
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