Chili-Topped Breakfast Burritos

Main Ingredients:

• 2 tablespoons butter, divided
• 1 cup sliced green bell pepper
• 1 cup sliced red bell pepper
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped red onion
• 6 large eggs, lightly beaten
• 1/2 cup milk
• 8 (6-inch) flour tortillas
• 1 (15-ounce) can Hormel® Chili No Beans
• 1 1/2 cups finely shredded Cheddar and Monterey Jack cheese blend

Instructions

1. 1

   Heat oven to 350°F.

2. 2

   In large skillet, melt 1 tablespoon butter. Add bell peppers, mushrooms and onion; sauté until tender. Remove from skillet.

3. 3

   Meanwhile, in bowl, whisk together eggs and milk.

4. 4

   In skillet, melt remaining 1 tablespoon butter. Add egg mixture; cook until soft scrambled. Add sautéed vegetables; stir to combine.

5. 5

   Spoon egg mixture down center of each tortilla; roll up. Place tortillas seam-side-down in 13x9-inch baking dish. Cover tortillas with chili; sprinkle with cheese.

6. 6

   Bake burritos 20 to 25 minutes or until hot and bubbly. Serve with salsa, sour cream, guacamole and sliced green onions, if desired.