Recipe: Breakfast Burritos (scrambled eggs and cheese, make 2)
Breakfast and BrunchBREAKFAST BURRITOS
2 flour tortillas (each 7- to 8-inches in diameter)
l/2 cup coarsely shredded Jack, Cheddar or Swiss cheese
2 large eggs
3 to 5 drops hot-pepper sauce
1 teaspoon butter, margarine or vegetable oil
2 tablespoons sliced scallions
2 tablespoons bottled salsa
Cilantro leaves (for garnish)
Heat oven to 350 degrees F.
Place tortillas on cookie sheet and sprinkle with cheese.
Bake 4 to 5 minutes until cheese melts. (Or put 1 tortilla into a skillet over medium heat. After 1 minute, turn, sprinkle with cheese, cover and heat 1 minute longer until cheese melts. Remove to plate and repeat with second tortilla.)
Meanwhile beat eggs with hot-pepper sauce; set aside.
Melt butter in medium-size skillet over medium heat. Add scallions and stir about 30 seconds. Add the eggs. Stir over medium heat until set. Stir in salsa.
Spoon egg mixture near one edge of each tortilla, then roll up. Garnish with cilantro.
Makes 2 burritos
From: SueA, CA - 01-20-98
2 flour tortillas (each 7- to 8-inches in diameter)
l/2 cup coarsely shredded Jack, Cheddar or Swiss cheese
2 large eggs
3 to 5 drops hot-pepper sauce
1 teaspoon butter, margarine or vegetable oil
2 tablespoons sliced scallions
2 tablespoons bottled salsa
Cilantro leaves (for garnish)
Heat oven to 350 degrees F.
Place tortillas on cookie sheet and sprinkle with cheese.
Bake 4 to 5 minutes until cheese melts. (Or put 1 tortilla into a skillet over medium heat. After 1 minute, turn, sprinkle with cheese, cover and heat 1 minute longer until cheese melts. Remove to plate and repeat with second tortilla.)
Meanwhile beat eggs with hot-pepper sauce; set aside.
Melt butter in medium-size skillet over medium heat. Add scallions and stir about 30 seconds. Add the eggs. Stir over medium heat until set. Stir in salsa.
Spoon egg mixture near one edge of each tortilla, then roll up. Garnish with cilantro.
Makes 2 burritos
From: SueA, CA - 01-20-98
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