Three-Pepper Breakfast Burritos

Looking for a Mexican-style sandwich? Then check out these burritos made using three types of peppers and eggs – a wonderful breakfast ready in 25 minutes!

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Servings 4

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ingredients 11
Prep Time 25 min
Total Time 25 min

Ingredients

1: tablespoon margarine or butter

1/4: cup sliced green onions

1/2: medium green bell pepper, chopped

1/2: medium red bell pepper, chopped

1/2: medium yellow bell pepper, chopped

6: eggs

2: tablespoons milk

1/2: teaspoon salt

1/8: teaspoon pepper

4: (7 or 8-inch) Old El Paso® flour tortillas, heated

2: oz. (1/2 cup) shredded hot pepper Monterey Jack cheese

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Directions

1 Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
2 Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
3 Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
4 To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.

EXPERT TIPS

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Expert Tips

Prepare these burritos with colorful, flavored tortillas such as garden vegetable or tomato-basil. Look for them in the deli, bakery or dairy case in the grocery store.

To reduce the fat in each serving of these burritos by about 8 grams and the cholesterol by about 320 grams, use refrigerated or frozen fat-free egg product. Thaw the frozen egg product before using it.

For spicy burritos, season the egg mixture with 1/8 teaspoon ground red pepper (cayenne).