Breakfast Burritos

Name: Breakfast Burritos
Ingredients: 2 tsp. olive oil; 1/2 medium-sized onion, sliced; 1 red bell pepper, cut lengthwise into 2-inch-thick slices; 1 large clove garlic, minced; 1 10-oz. pkg. frozen chopped spinach; 2 Tbs. fresh dill; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; Dash hot pepper sauce, optional; 1 3/4 cups shredded Monterey Jack cheese; 6 8-inch flour tortillas; 4 large eggs, beaten; 2 cups skim milk; 1 Tbs. all-purpose flour; 1 tsp. mustard powder

15 ingredients

14 steps

Ingredients

2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Dash hot pepper sauce, optional
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder

Directions

1

Grease 9x13-inch baking dish.
2

Heat oil in large skillet over medium heat.
3

Saute onion and pepper 5 minutes, or until tender.
4

Add garlic, and cook 2 minutes more.
5

Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed.
6

Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
7

Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla.
8

Roll tortilla tightly, and place seam side down in baking dish.
9

Whisk together eggs, milk, flour and mustard powder, and pour over tortillas.
10

Cover dish with foil, and refrigerate overnight.
11

Preheat oven to 350F.
12

Bake burritos 45 minutes, or until eggs are set.
13

Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown.
14

Let stand 10 minutes before serving with salsa and sour cream.