Zucchini And Beef Breakfast Burritos Rsc Recipe

How to Make Zucchini And Beef Breakfast Burritos Rsc

1. Preheat oven to 350°F (175°C).
2. Cut four 12-inch squares of heavy-duty aluminum foil and set aside.
3. Place four large flour tortillas on a baking sheet lined with foil. Bake for 10 minutes to warm.
4. While tortillas bake, in a large skillet over medium heat, brown 1 pound of ground beef. Drain excess grease on paper towels.
5. In the same skillet, add 1 tablespoon olive oil. Add 2 medium zucchini, diced, and sauté for 3 minutes.
6. Add 1/2 medium onion, chopped, and 1/2 bell pepper, chopped. Sauté for another 4 minutes.
7. In a medium bowl, whisk 4 large eggs with a fork. Pour into the skillet with the zucchini mixture.
8. Stir in 1 cup shredded cheddar cheese (or your favorite cheese) and cook until eggs are set, stirring occasionally.
9. Stir in the cooked ground beef.
10. Remove from heat.
11. Place a warmed tortilla on each sheet of foil.
12. Spoon an equal portion of the egg and beef mixture onto the center of each tortilla.
13. Fold the bottom of the tortilla over the filling, then fold in the sides, and tightly roll up.
14. Wrap each burrito tightly in foil, leaving the top slightly exposed.
15. Bake for 10-15 minutes, or until heated through.
16. Serve immediately with your favorite salsa.