Cheesy Breakfast Burrito Bake
Serve this south-of-the-border breakfast casserole with fresh fruit and steaming cups of Mexican Hot Cocoa.
12 (10-inch) flour tortillas
2 cups (1 pound) Wisconsin Jalapeño Cold Pack cheese
4 1/2 cups iceberg lettuce, shredded
3/4 cup ripe black olives, pitted, sliced
3/4 cup scallions or green onions, sliced
24 large eggs, lightly beaten
3 to 4 tablespoons butter, or as needed to scramble eggs
1 1/2 cups prepared mild salsa
1 1/2 cups (6 ounces) Wisconsin Colby or cheddar, shredded
- Spread each tortilla with 2 to 3 tablespoons Cold Pack. Sprinkle each with approximately 3 tablespoons lettuce, 1 tablespoon olives and 1 tablespoon scallions or green onions.
- Scramble eggs in butter in a large skillet and spoon 2-egg portions in center of each tortilla. Roll up and place seam side down in individual baking dish. Spoon 3 tablespoons salsa over top and sprinkle with 3 tablespoons cheese.
- Bake in a preheated oven at 375°F (190°C) for 5 minutes to melt cheese. Serve immediately.
Makes 12 servings.
- Serve with sour cream and guacamole if desired.
- Other Cold Pack cheese flavors, such as bacon or horseradish, may be substituted.
- Shredded barbecued chicken, turkey, beef or pork may be substituted for the scrambled eggs.
- For a lower calorie/cholesterol filling, try using a scrambled egg substitute instead of whole eggs.
- Burritos can be served as out-of-hand sandwich if not topped and heated with additional salsa and cheese.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.