Mesa Verde Breakfast Burrito
 

Mesa Verde Breakfast Burrito

Serving Size : 6

1/2 pound pork sausage
1 onion -- peeled and chopped
4 oz green chiles -- diced
10 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
6 flour tortillas
1/2 pound cheddar cheese -- shredded

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir
sausage, onion, and chilies until meat is crumbled and browned, about 15
minutes. Drain off and discard fat.
In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and
1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a
wide spatula, stir over medium-high heat, scraping pan bottom often, until
eggs are set to your taste, about 3 minutes for creamy eggs.
Lay flour tortillas flat on a counter. Spoon an equal portion of the meat
and egg mixture in a band down the center of each tortilla to within 1
inch of opposite edges. Sprinkle mixture evenly with cheese. To form each
burrito, fold the bare 1-inch-wide tortilla edges over filling, then roll
snugly from an open edge to enclose. Set burritos slightly apart, seams
down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day
ahead, chill.
Bake in a 200 oven until cheese is melted (cut a slit to test), 15 to 20
minutes; if chilled, bake in a 325 oven until hot in the center, about 15
minutes.


Source:
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Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 680 Calories; 41g Fat (55.1%
calories from fat); 31g Protein; 45g Carbohydrate; 3g Dietary Fiber; 419mg
Cholesterol; 1127mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 6 Fat.

NOTES : Use fresh tortillas; stale ones will crack. You can also heat the
burritos 1 at a time on a microwave-safe plate: Cover with microwave-safe
plastic wrap and heat in a microwave oven on full power (100%) until hot,
about 11/2 minutes.


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