Artichoke Breakfast Burritos

Name: Artichoke Breakfast Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-8 serving(s)
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

(5)

Recipe by cookiedog

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

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READY IN: 1hr

SERVES: 4-8

UNITS: US

INGREDIENTS

Nutrition

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

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