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Artichoke Breakfast Burritos

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Ingredients

Adjust Servings:
1/2 lb bulk italian sausage, crumbled
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 jalapeno, seeded and minced
1 large tomatoes, diced
2 cups trimmed cooked and diced artichoke hearts (not marinated)
salt and pepper, to taste
3 large eggs
8 medium flour tortillas

Nutritional information

869.7
Calories
474 g
Calories From Fat
52.8 g
Total Fat
21.1 g
Saturated Fat
252 mg
Cholesterol
1636.5 mg
Sodium
61.9 g
Carbs
8.3 g
Dietary Fiber
5.3 g
Sugars
37.9 g
Protein
201g
Serving Size

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Artichoke Breakfast Burritos

Features:
    Cuisine:

    These are great with a cup of coffee or tea.The texture is similar to a biscuit and not as dry as most scones. They can be frozen and baked at a later date. Amount of servings is an estimate and prep time does not include 45 min. of refridgeration.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Artichoke Breakfast Burritos


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    Steps

    1
    Done

    In a Skillet Over Medium Heat, Cook Sausage Until Done; Drain Grease.

    2
    Done

    Add Olive Oil to Sausage. Add Onion, Garlic and Jalapeno; Cook Until Onion Is Soft. Add Tomatoes and Artichokes; Cook, Stirring Occasionally, For 3-4 Minutes. Season With Salt and Pepper. Add Eggs and Cook, Stirring Until Eggs Are Done.

    3
    Done

    Heat Tortillas (on a Griddle, If Possible). Fill Middle of Each Tortilla With Artichoke Mixture. Sprinkle With Cheese. Fold Ends, Then Roll Up Tortilla.

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