Artichoke Breakfast Burritos

Submitted by Stephanie Y.

"This recipe won the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4-8

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 tomatoes, 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.

Reviews

[Maito]

This made for a great breakfast. I cooked the egg separately and thought the amount was perfect. I used low fat sausage, whole wheat tortillas, and skipped the cheese. ETA: I have increased my rating from 4 to 5 stars after making this a second time. I also added potato, avocado and green salsa to it the second time. Very yummy!!

 

[FLKeysJen]

Definitely a contest WINNER! You can really taste the artichokes-fresher and lighter than a regular breakfast burrito! We ate these for dinner (O.K. we're a little weird in our house) and the leftovers saved beautifully for reheating for breakfasts all week. I used lean turkey italian sausage but otherwise followed the recipe exactly. I am glad I didn't follow the advice of other reviewers and add extra eggs; I don't think the artichokes would have been the "queen" of the dish that way. Made for Pick a Chef Spring 2008.

 

[jerrilyn]

This was delicious! I used morningstar farms fake sausage so I could make it vegetarian, and two packages of frozen artichokes that I roasted with some olive oil, salt and pepper. I also used canned tomatoes since tomatoes are out of season, and added a couple more eggs. This mix yielded about 10-12 burritos. I also used the leftover for nachos later.. also a big hit.

 

[MsPia]

Outstanding! I did double the amount of eggs. Thank you cookiedog

 

[SueChef]

I made these for a family brunch and everyone loved them! Since everyone was going to assemble their own burrito, I scrambled the eggs separately after I plated everything else from the skillet in a serving dish. I did use un-marinated canned artichokes for this recipe. Made and reviewed for Fall 2007 PAC.