Breakfast Burrito with Salsa
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Breakfast Burrito with Salsa' — USDA Food and Nutrition Service (FNS), Food Family Fun (Team Nutrition), via the SNAP-Ed Connection 'Children's Favorites' cookbook and USDA MyPlate Kitchen (public domain, federal). Converted to gluten-free: flour tortillas replaced with corn tortillas; no other changes.
Eggs blended with corn, green pepper, onion, tomato, mustard, and garlic are cooked in a covered dish until set, cut into portions, and rolled in warm corn tortillas with salsa on top.
Why this complexity: flour tortillas swapped for corn tortillas.
Ingredients
- 4 large eggs
- 2 tablespoons frozen corn
- 1 tablespoon 1% milk
- 2 tablespoons diced green pepper
- 1/4 cup minced onion
- 1 tablespoon diced fresh tomato
- 1 teaspoon mustard
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon hot pepper sauce (optional)
- salt, to taste
- 4 corn tortillas (8 inch)
- 1/4 cup salsa
Method
- Preheat the oven to 350°F.
- In a large mixing bowl, blend the eggs, corn, milk, green pepper, onion, tomato, mustard, garlic, hot pepper sauce, and salt for 1 minute, until the eggs are smooth.
- Pour the egg mixture into a lightly oiled 9x9x2-inch baking dish and cover with foil.
- Cook for 20 to 25 minutes, until the eggs are set and thoroughly cooked.
- Wrap the tortillas and warm them in the microwave for about 20 seconds, until pliable; be careful of the steam when unwrapping.
- Cut the cooked egg mixture into 4 equal pieces and roll 1 piece in each tortilla.
- Serve each burrito topped with 2 tablespoons of salsa.
The verdict so far
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Testimony
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