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    You are in: Home / Recipes / Artichoke Breakfast Burritos Recipe
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    Artichoke Breakfast Burritos

    Artichoke Breakfast Burritos. Photo by FLKeysJen

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    cookiedog's Note:

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

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    Units: US | Metric


    1. 1
      In a skillet over medium heat, cook sausage until done; drain grease.
    2. 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. 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.

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    Ratings & Reviews:

    • on September 25, 2008


      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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    • on April 17, 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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    • on December 04, 2007


      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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    Read All Reviews (5)


    Nutritional Facts for Artichoke Breakfast Burritos

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 869.6
    Calories from Fat 474
    Total Fat 52.7 g
    Saturated Fat 21.0 g
    Cholesterol 252.0 mg
    Sodium 1636.5 mg
    Total Carbohydrate 61.9 g
    Dietary Fiber 8.3 g
    Sugars 5.3 g
    Protein 37.8 g

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