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Old El Paso
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Three-Pepper Breakfast Burritos
three-pepper breakfast burritos
1 tbsp (15 mL) margarine or butter
1/4 cup (50 mL) sliced green onions
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
2 tbsp (25 mL) milk
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) pepper
4 Old El Paso* Large Flour Tortillas (from 8-count pkg), warmed
1/2 cup (125 mL) shredded Cheddar or Monterey Jack cheese (or mexican blend with spices)
Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.
No nutrition information available for this recipe
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