Hot Pepper Breakfast Burrito

Hot Pepper Breakfast Burrito

Serves 4


1 tbsp. extra virgin 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
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 large tortilla wraps
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  1. In a sauté pan, heat oil over medium-high heat.
  2. Reduce heat to medium; pour eggs into pan. Mix with a spatula until eggs begin to cook.
  3. When eggs are nearly done, add garlic and jelly, stirring until well combined.
  4. Cook, stirring occasionally, until loosened mixture thickens.
  5. Add tomatoes and cheese; cook until tomatoes are heated through and cheese is melted.
  6. Remove from heat; stir in cilantro, salt and pepper.
  7. Distribute egg mixture evenly between tortillas; roll up buritto-style. Serve immediately.


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  • Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.

Recipe courtesy of Stonewall Kitchen.