Ingredients for Artichoke Breakfast Burritos
- 1 pound bulk Italian sausage
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional)
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- salt and pepper to taste
- 6 large eggs, beaten
- 6 - 8 flour tortillas (burrito size)
- 1 cup shredded Monterey Jack cheese
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How to Make Artichoke Breakfast Burritos
- Cook breakfast sausage in a large skillet over medium heat until browned and cooked through. Remove sausage from skillet and drain off excess grease.
- Add 2 tablespoons olive oil to the skillet. Add the chopped onion, minced garlic, and jalapeño (if using). Cook until the onion is softened, about 5-7 minutes.
- Stir in the chopped tomatoes and artichoke hearts. Cook for 3-4 minutes, stirring occasionally.
- Season the mixture with salt and pepper to taste.
- Add the beaten eggs to the skillet. Cook, stirring frequently, until the eggs are fully cooked and set.
- Stir in the cooked sausage.
- Warm the tortillas according to package directions (you can heat them in a dry skillet, microwave, or oven).
- Place a portion of the artichoke mixture in the center of each tortilla.
- Sprinkle with shredded cheese.
- Fold in the sides of the tortilla, then tightly roll up from the bottom.
- Serve immediately and enjoy your award-winning breakfast burritos!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
21g
Fat
105g
Carbs
20g
