Three-Pepper Breakfast Burritos

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25 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 tbsp (15 mL) margarine or butter
  • Small check mark in a circle icon 1/4 cup (50 mL) sliced green onions
  • Small check mark in a circle icon 1/2 medium green bell pepper, chopped
  • Small check mark in a circle icon 1/2 medium red bell pepper, chopped
  • Small check mark in a circle icon 1/2 medium yellow bell pepper, chopped
  • Small check mark in a circle icon 6 eggs
  • Small check mark in a circle icon 2 tbsp (25 mL) milk
  • Small check mark in a circle icon 1/2 tsp (2 mL) salt
  • Small check mark in a circle icon 1/8 tsp (0.5 mL) pepper
  • Small check mark in a circle icon 4 Old El Paso* Large Flour Tortillas (from 8-count pkg), warmed
  • Small check mark in a circle icon 1/2 cup (125 mL) shredded Cheddar or Monterey Jack cheese (or mexican blend with spices)
Preparation
  1. Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
  2. Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
  3. Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
  4. To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.