Artichoke Breakfast Burrito

Artichoke Breakfast Burrito

This recipe is adapted from the winner of the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana.

Makes about 10-12 servings

1/2 lb bulk Italian sausages, crumbled*
2 tablespoons olive oil
1/2 cup chopped onions
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
6 large eggs
10 medium flour tortillas
2 cups grated monterey jack cheese or cheddar cheese

In a skillet over medium heat, cook sausage until done; drain grease.
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.
Heat tortillas (on a griddle, if possible). Fill middle of each tortilla with artichoke mixture. Sprinkle with cheese. Fold ends, then roll up tortilla.

*I've made this recipe with fake sausage and it's delicious. Any would work; I used Morningstar Farm's Meal Starter Sausage Style Recipe Crumbes.

**If tomatoes are out of season, canned tomatoes work just fine, and are surely better than dry, pinkish, mealy ones. Muir Glen is a good brand.

***Frozen artichokes are great if you can find them. I roast them first at about 400 degrees tossed with olive oil, salt and pepper.