Breakfast Burritos

Eggtucky

Ingredients

8 Eggs
1/4 cup milk
2 tbsp John Henry's Pecan Rub
5 tbsp EVOO
1 1/2 tbsp chopped pecan
1 tbsp cracked pepper
1 tsp kosher salt
1/2 cup chopped sausage fatty (leftover)
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 medium scallion chopped
1-1/2 medium jalapeno, chopped
1-1/2 cup shredded sharp cheddar (smoked if you have it)
4 10" Flour or whole wheat Tortillas (room temperature)
4-6 tbsp salsa

Instructions

Mix milk and eggs and wisk until foaming. Add cracked pepper, salt, and 1 tbsp John Henry's Pecan Rub.

Add 1-2 tbsp EVOO to skillet on medium heat. When hot stir in eggs and scramble. Remove eggs to bowl to cool.

On stovetop or egg (direct) heated to 300-400 add small skillet for sauteeing vegetables. Close bottom vent and leave lid open. Heat 1 tbsp EVOO in skillet. Add chopped scallion, chopped jalapeno, chopped red pepper and chopped green pepper to skillet and sautee for 5-10 mins. until tender. Remove mix to a saucer and allow to cool.

Setup egg for indirect at 350-400 dome temp. Add wood for smoke flavor if desired (I used pecan wood). Allow temp to stabilize.

Once all ingredients have cooled, mix eggs, pecans, sauteed vegetables, sausage, and cheese in a large bowl. Place approx. 1/4 of mix onto a tortilla. Fold each end in, then roll sides over into a tight roll, hold in place with toothpick. Brush each burrito with EVOO. Sprinkle exterior of each burrito with John Henry Pecan rub. Place on egg for 15-20 mins or until golden brown. Remove, pour salsa over each burrito and serve. Enjoy!.

Notes

Number of Servings: 4

Time to Prepare: 1 hour