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Chili-Topped Breakfast Burritos
Recipes
Chili-Topped Breakfast Burritos
Give your breakfast an extra kick this morning.
Gluten Free:
No
Serving Size:
8
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
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Rating: 4 (2 votes cast)
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8.5 x 11
4 x 6
3 x 5
8.5 x 11
w/ Image
4 x 6
w/ Image
3 x 5
w/ Image
Ingredients
Servings:
4
8
16
24
This recipe is recommended for 8 servings
2 tablespoons butter, divided
1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 cup sliced fresh mushrooms
1/4 cup chopped red onion
6 large eggs, lightly beaten
1/2 cup milk
8 (6-inch) flour tortillas
1 (15-ounce) can HORMEL® Chili No Beans
1 1/2 cups finely shredded Cheddar and Monterey Jack cheese blend
Directions
Heat oven to 350°F.
In large skillet, melt 1 tablespoon butter. Add bell peppers, mushrooms and onion; sauté until tender. Remove from skillet.
Meanwhile, in bowl, whisk together eggs and milk.
In skillet, melt remaining 1 tablespoon butter. Add egg mixture; cook until soft scrambled. Add sautéed vegetables; stir to combine.
Spoon egg mixture down center of each tortilla; roll up. Place tortillas seam-side-down in 13x9-inch baking dish. Cover tortillas with chili; sprinkle with cheese.
Bake burritos 20 to 25 minutes or until hot and bubbly. Serve with salsa, sour cream, guacamole and sliced green onions, if desired.
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