Italian Breakfast Burrito Recipe - Allrecipes.com
Italian Breakfast Burrito Recipe
  • READY IN 25 mins

Italian Breakfast Burrito

Recipe by  

"Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner."

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Ingredients Edit and Save

Original recipe makes 6 burritos Change Servings

Directions

  1. In a large skillet heat olive oil over medium heat. Add spinach, prosciutto, basil, artichoke hearts, shallots, and garlic. Cook and stir until spinach is wilted.
  2. In a bowl whisk together eggs, dash salt, and dash ground black pepper. Pour over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. With spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through and still glossy and moist. Remove from heat. Wrap tortillas in white paper towels; heat in microwave oven on 100 percent power (high) for 30 to 60 seconds or just until warmed. Spread each tortilla with pesto to within 1 inch of edge. Sprinkle cheese over pesto. Evenly divide egg mixture among tortillas; roll up, tucking in ends. Serve with warm Classico® Tomato and Basil pasta sauce.
Kitchen-Friendly View
  • READY IN 25 mins
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Reviews More Reviews

May 18, 2013

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.

 
Nov 06, 2012

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

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 319 mg
  • 106%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1438 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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