Smothered Breakfast Burrito

Prep time: 15 minutes
Total time: 35 minutes

  • 1 pouch Winking Girl! Green Enchilada Skillet Sauce

  • 3 large whole wheat or flour tortillas

  • 3 large eggs

  • ½ cup diced red peppers

  • ½ cup diced white onion

  • ½  cup sliced mushrooms

  • 2 cups shredded cheese of choice

  • 1 Tbsp butter

  • Salt and pepper (to taste)

  • Preheat the oven for 375° F.

    In a large skillet, warm the butter and add the onions and peppers. Sauté on medium until onions are translucent or slightly browned. Add the mushrooms and some salt and pepper and sauté for an additional minute or so.

    Crack the eggs into a bowl and whisk until the whites and yolks are well mixed. Add to the pan with the sautéed veggies and stir continuously until eggs are cooked, adding salt and pepper as desired while cooking.

    Remove from heat and add 1 cup of the shredded cheese while the eggs are still warm. Cheese should be melty but not fully cooked into the mixture.

    Lay out a tortilla on a flat surface or cutting board and spoon 1/3 of the mixture into the center of the tortilla. Fold the sides in and roll like a burrito (or just roll the tortilla into a wrap-shape for enchilada-style) and place at the bottom of a square glass baking dish (8×8” is best). Repeat to make 3 burritos.

    Pour the entire pouch of Winking Girl! Green Enchilada Sauce over the burritos and smooth evenly over each burrito with a spoon or spatula. Sprinkle the remaining 1 cup of shredded cheese evenly over the entire dish and cover lightly with aluminum foil.

    Bake covered at 375° F for 20 minutes. Remove foil and bake uncovered for an additional 5-10 minutes or until cheese is browned to desired color.

    Serve hot with fresh fruit or tortilla chips and top with Quick-a-Mole or Winking Girl! Salsa

    Makes 3 large burritos, so you and your hiking buddies can chow down before you hit the trails!