Week 3, Recipe 5: Breakfast Burritos (for dinner!)

INGREDIENTS
• 8 large eggs, lightly beaten
• 1/4 cup milk
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 tsp veg. oil
• 6 oz chorizo sausage or hot Italian sausage
• 1 red onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped medium
• 1 jalapeno chile, stemmed, seeded and minced
• 1 tbsp unsalted butter
• 6 oz cheddar cheese, shredded (1 1/2 c.)
• 3 green onions, sliced thin
• 6 8- to 9-inch flour tortillas
• 1 c. sour cream
• 1 c. salsa, jarred or fresh

DIRECTIONS1. Whisk together the eggs, milk, salt, and pepper. Heat oil in a large skillet over med-high heat until shimmering then add sausage and cook until lightly browned, about 1 1/2 min. Add onion, bell pepper, and jalapeno and continue to cook until they are beginning to brown, about 5 min. Transfer the sausage mixture to a bowl and cover to keep warm.
2. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs, and cook while gently pushing, lifting and folding them from one side of the pan to the other until they are nicely clumped, about 2 min. Quickly fold in the cheddar and green onion then remove the mixture from the pan. Fold in the chorizo mixture.
3. Place the tortillas in a stack wrapped in a moist clean towel and microwave until warm - about 30-45 sec. Distribute the eggs evenly among the tortillas and roll into burritos (Spread a portion of the filling in a line across each tortilla, just off center. Fold the sides of the tortilla over the filling, then roll the bottom edge of the tortilla tightly up over the filling and continue to roll into a burrito). Slice the burritos in half and serve with sour cream and salsa.