Hot Pepper Breakfast Burrito
1 tbsp. olive oil
8 eggs, beaten
1 clove garlic, minced
13 oz. jar Stonewall Kitchen Hot Pepper Jelly
2 small tomatoes, roughly chopped
4 oz. Cheddar cheese, shredded
1 tbsp. finely chopped cilantro
- salt and pepper, to taste
4 large tortilla wraps
Heat oil in a sauté pan over medium-high heat. Lower heat to medium; pour eggs into pan. Mix with a spatula until eggs begin to cook. When the eggs are nearly done, add garlic and jelly, stirring until well-combined. Cook, stirring occasionally, until loosened mixture thickens; add the tomatoes and cheese, cooking until the tomatoes are heated through and the cheese has melted. Remove from heat; stir in cilantro, salt and pepper. Distribute egg mixture evenly between the tortillas; roll up buritto-style. Serve immediately.
Recipe courtesy of Stonewall Kitchen.