Artichoke Breakfast Burritos

Total Time
1hr
Prep 30 mins
Cook 30 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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!!

5 5

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.

5 5

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.