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Prep 25min
Total25min
Servings4
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Ingredients
1
tablespoon butter
1/3
cup chopped green bell pepper
1/3
cup chopped red bell pepper
1/3
cup chopped yellow bell pepper
1/4
cup sliced green onions (4 medium)
6
eggs
2
tablespoons milk
1/2
teaspoon salt
1/8
teaspoon pepper
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package
1/2
cup shredded pepper Jack cheese (2 oz)
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Steps
1
In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell peppers and onions; cook 2 to 3 minutes, stirring occasionally, until vegetables are just tender, stirring occasionally.
2
In medium bowl, mix eggs, milk, salt and pepper; beat well.
3
Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 1 to 3 minutes, stirring frequently, until eggs are set but still moist.
4
To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.)
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Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Can’t take the heat? Opt for shredded plain Monterey Jack cheese instead of pepper Jack.
Make this bell pepper breakfast burrito your own! Experiment with other fresh veggies instead of the bell peppers, or use finely chopped white onion instead of green onions.
For spicier vegetarian breakfast burritos, top with thinly sliced fresh jalapeño peppers.
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