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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (405g) Recipe makes 4 servings |
||
| Calories 869 | ||
| Calories from Fat 474 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.8g | 81% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 23.1g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 252mg | 84% | |
| Sodium 1636mg | 68% | |
| Potassium 826mg | 23% | |
| Total Carbohydrate 61.9g | 20% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 5.3g | ||
| Protein 37.9g | 75% | |
Artichoke Breakfast Burritos
By: cookiedog
Aug 29, 2007
This recipe won the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana.
SERVES 4 -8
Ingredients
- 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 tomato, diced
- 2 cups trimmed cooked and diced artichoke hearts (not marinated)
- salt and pepper, to taste
- 3 large eggs
- 8 medium flour tortillas
- 2 cups grated monterey jack cheese or cheddar cheese
Directions
1
In a skillet over medium heat, cook sausage until done; drain grease.2
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
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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Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork > Sausage
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Spring
- Occasion > Brunch
Featured Reviews for This Recipe
From: Maito
On Sep 25, 2008
This made for a great breakfast. I cooked the egg separately and thought the amount was perfect. I used low fat sausage, whole wheat tortillas, and skipped the cheese. ETA: I have increased my rating from 4 to 5 stars after making this a second time. I also added potato, avocado and green salsa to it the second time. Very yummy!!
From: ~Jen~
On Apr 17, 2008
Definitely a contest WINNER! You can really taste the artichokes-fresher and lighter than a regular breakfast burrito! We ate these for dinner (O.K. we're a little weird in our house) and the leftovers saved beautifully for reheating for breakfasts all week. I used lean turkey italian sausage but otherwise followed the recipe exactly. I am glad I didn't follow the advice of other reviewers and add extra eggs; I don't think the artichokes would have been the "queen" of the dish that way. Made for Pick a Chef Spring 2008.
From: jerrilyn
On Dec 4, 2007
This was delicious! I used morningstar farms fake sausage so I could make it vegetarian, and two packages of frozen artichokes that I roasted with some olive oil, salt and pepper. I also used canned tomatoes since tomatoes are out of season, and added a couple more eggs. This mix yielded about 10-12 burritos. I also used the leftover for nachos later.. also a big hit.
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