Text 19190, 73 rader
Skriven 2011-12-18 04:44:00 av Dave Drum (1:124/311)
Ärende: BH+G 289
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breakfast Burrito Wraps
 Categories: Breads, Eggs, Pork, Herbs
      Yield: 4 servings
 
      4 lg Eggs
    1/4 c  Milk
    1/4 ts Salt
           Ground black pepper
      1 tb Snipped fresh cilantro
           (optional)
      1 tb Butter or margarine
      4 sl Bacon; crisp-cooked,
           Drained, crumbled
    1/4 c  Sliced green onion
      4    8" flour tortillas
    1/2 c  Shredded Monterey Jack or
           - Pepper Jack
           Salsa
 
  In a medium bowl beat together eggs, milk, salt, and pepper
  with a wire whisk or fork. If desired, stir in cilantro. In
  a 10-inch skillet melt butter over medium heat; pour in egg
  mixture. Cook, without stirring, until mixture begins to set
  on the bottom and around the edges. With a spatula or large
  spoon, lift and fold the partially cooked egg mixture so
  that the uncooked portion flows underneath. Stir in bacon
  and green onion. Continue cooking over medium heat for 2 to
  3 minutes or until egg mixture is cooked through, but is
  still glossy and moist. Remove from heat immediately.
  
  Meanwhile, warm the tortillas according to package
  
  directions. Divide egg mixture among tortillas. Sprinkle
  with cheese. If desired, top with salsa. Fold bottom edge of
  each tortilla over the egg mixture. Fold in the sides. Makes
  4 burrito wraps.
  
  Ham and Artichoke Burrito: Prepare as above except omit the
  salsa. Substitute 1 tablespoon snipped fresh Italian parsley
  for the cilantro; 2 ounces chopped cooked ham or prosciutto
  for the bacon; one 6-ounce jar marinated artichoke hearts,
  drained and chopped, for the green onions; and 2 ounces
  Havarti cheese, shredded, for the Monterey Jack cheese.
  
  Salami and Provolone Burritos: Prepare as above except omit
  the salsa. Add 1 tablespoon snipped fresh basil in place of
  the cilantro. Add 2 ounces chopped salami in place of the
  bacon; 1/2 cup roasted red sweet peppers, drained and
  chopped, in place of the green onions; and 2 ounces
  provolone cheese, shredded, in place of the Monterey Jack
  cheese.
  
  Turkey and Smoked Cheddar Burrito: Prepare as above except
  omit the green onion. Substitute 1 tablespoon snipped fresh
  parsley for the cilantro; 4 ounces shredded cooked turkey or
  chicken for the bacon; and 2 ounces smoked cheddar cheese,
  shredded, for the Monterey Jack cheese. To assemble, divide
  1 cup fresh baby spinach among tortillas; add egg mixture.
  If desired, top with salsa.
  
  Better Homes & Gardens | May 2010
  
  MM Format by Dave Drum - 30 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Chilli powder makes you crazy." -- Joe DeFrates (1910 - 2001)
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