Mexican Breakfast Burritos / Chimichangas

A delicious and healthy breakfast for those times when you want something a little different! I was raised in Texas so a lot of my cooking has some Mexican influence. The great thing about breakfast burritos in my opinion is that it is so versatile, you can put any combination of things in it. This just happens to be my favorite combination of ingredients.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 burritos

Ingredients

• 6  eggs, cooked scrambled
• 1⁄2 sweet onion
• 2  garlic cloves
• 1 (14 ounce) can diced tomatoes
• 1  cup fresh spinach leaves
• 8  ounces  diced chilies
• 1  cup  mexican cheese, shredded, divided 8 ways
• 8  flour tortillas, burrito sized
• 1⁄4 cup olive oil

Directions

1. Preheat oven to 450.
2. Mix together all the ingredients, excluding the cheese, tortillas and olive oil. This is your filling.
3. Brush one side of the tortillas with olive oil.
4. On the other side of the tortilla spoon heaping 1/3 cup of mixture into center.
5. Top with 1/8 of your cheese.
6. Fold 2 sides over filling, fold ends down.
7. Place seam side down in a greased 13 x 9 x 2-inch baking dish.
8. Bake for 13 minutes or until golden brown.
9. To serve, top with sour cream, ranch dressing, and/or salsa (I use this recipe: http://www.recipezaar.com/Chilean-Salsa-63836).