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"Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner." — Classico
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2 tablespoons extra-virgin olive oil
2 cups fresh baby spinach, chopped
3 ounces prosciutto, chopped
1/2 cup fresh basil, snipped
1 (6 ounce) jar marinated artichoke hearts, drained
3 shallots, finely chopped
2 cloves garlic, minced
8 eggs
6 (10 inch) flour tortillas
1/2 cup purchased basil pesto
1 1/2 cups shredded mozzarella cheese
15 ounces Classico® Tomato and Basil pasta sauce
I skipped the fresh basil (only because I didn't have any) and didn't bother serving this with pasta sauce. I also used whole wheat tortillas. I was hesitant to serve this to the family because I wasn't sure they would like them......but every single one of us loved it. NO leftovers. Family asked me to make this again tomorrow.
I hate all things green but this was great! I did substitute ham for sausage and mozzerella for Almond cheese. And made a homemade pesto without the pinenuts. Am making again today! Thanks!
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Breakfast Burrito
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 663 Calories from Fat: 334
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