Barbeque Breakfast Burrito

SERVINGS: 6 servings

INGREDIENTS

6 Eggs
½ Green bell pepper, seeded and finely chopped
1 (16-ounce) container LLOYDS® Seasoned Shredded Pork in Original BBQ Sauce
6 (10-inch) flour tortillas
1¼ cups shredded cheddar cheese.
¼ cup milk
¼ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter

DIRECTIONS

PREP: In a medium bowl, whisk together eggs, bell pepper, milk, salt and black pepper.

COOK: In a large nonstick skillet, heat butter over medium heat. Add egg mixture to skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

COOK: Meanwhile, prepare LLOYD'S® Seasoned Shredded Pork in Original BBQ Sauce according to package directions.

SERVE: Stack tortillas and wrap in microwave-safe paper towels. Microwave on HIGH (100% power) for 1 minute or until heated through. Divide egg mixture among tortillas, spooning it just below the center of each tortilla. Top eggs with shredded pork; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Serve immediately.

TIME-SAVING TIP: Wrap each burrito in foil and chill for 2 to 24 hours. To serve, remove foil; re-wrap each burrito in a microwave-safe paper towel. Microwave burritos, one at a time, on HIGH (100% power) for 1 minute or until heated through, turning once.

SIDE IDEAS: Strawberries and orange juice