Breakfast Burritos!

You won't believe how easy these are... The filling is a simple blend of scrambled eggs, taco seasoning and cheese. I took that filling, rolled it in flour tortillas and then topped the burritos with salsa and more cheese. Once baked, you have a hearty, handheld breakfast that will satisfy the biggest of morning appetites!

Want additions to the filling? Feel free to fold in diced ham, crumbled bacon, green chilies, jalapenos, bell peppers, sauteed onions, and roasted potatoes (a great use for leftover potatoes).

Want to make it lighter? You can easily make this dish with 100% egg whites instead of whole eggs. And, consider cottage cheese instead of cheddar cheese in the filling.

Want to prep ahead? The burritos can be assembled and refrigerated up to 24 hours before baking. Cover the baking pan with plastic wrap and refrigerate until ready to bake. If you're starting with cold burritos, add 5 to 7 minutes to the baking time.

Breakfast Burritos

Cooking spray
1 tablespoon butter
8 large eggs, lightly beaten
1 teaspoon taco seasoning
1 cup shredded cheddar cheese, divided
Salt and ground black pepper
4 burrito-size flour tortillas
1 cup salsa or picante sauce

Preheat the oven to 350 degrees. Coat a shallow baking pan with cooking spray.
Melt the butter in a large skillet over medium heat. Whisk the taco seasoning into the eggs and add the mixture to the hot pan. Cook and stir until the eggs are cooked, but not dry. Fold in 1/2 cup of the cheese. Stir until the cheese melts.
Arrange the tortillas on a flat surface. Spoon an equal amount of the egg mixture onto the center of each tortilla. Fold over one end to cover the filling. Fold in the sides and then continue rolling up.
Arrange the burritos in the prepared pan and top with the salsa and remaining cheese.
Bake for 10 minutes, until the cheese melts.
Serve hot.

Serves 4