Italian Breakfast Burritos

Ingredients

  • 16 eggs, lightly beaten, or 4 cups refrigerated or frozen egg product, thawed
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 6 ounce jar marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup milk
  • 3 shallots, finely chopped
  • 1/2 cup fresh basil, snipped
  • 3 ounces prosciutto, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 10 10 inches flour tortillas
  • 1 cup purchased basil pesto
  • 1 15 ounce container refrigerated marinara sauce, heated

Description

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