Breakfast Burrito with Salsa

35 min · Serves 4

From USDA MyPlate Kitchen. Food Family Fun USDA Food and Nutrition Service Team Nutrition

What goes in

• 4large eggs
• 0.1 cupfrozen corn
• 14.8 ml1% milk
• 0.1 cupgreen pepper, diced
• ¼ cuponion, minced
• 0.1 cuptomatoes, diced
• 4.9 mlmustard
• 1.2 mlgarlic powder
• hot pepper sauce (optional)
• 48-inch flour tortillas
• ¼ cupfresh tomato salsa

How to cook it

1. Wash hands with soap and water.
2. Preheat oven to 350 °F.
3. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
4. Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
5. Bake for 20-25 minutes until eggs are set and thoroughly cooked.
6. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas -- the steam can be hot.
7. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
8. Serve each burrito topped with 2 tablespoons of salsa.

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