Artichoke Breakfast Burritos

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

• Ready In: 1 hr
• 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.