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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!!

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Maito September 25, 2008

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.

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FLKeysJen April 17, 2008

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.

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jerrilyn December 04, 2007

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

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MsPia October 22, 2007

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.

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~*Sue*~Chef October 14, 2007
Artichoke Breakfast Burritos