Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
4 hrs 30 mins
total:
5 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-1/2- or 4-quart slow cooker combine eggs, cheese, spinach, artichoke hearts, milk, shallots, basil, prosciutto, garlic, and pepper. Cover and cook on low-heat setting for 4-1/2 to 5 hours.

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  • Wrap tortillas in paper towels; heat in microwave oven on 100 percent power (high) for 1 to 1-1/2 minutes or just until warmed. Spread pesto over each tortilla to within 1 inch of edge. Evenly divide egg mixture among tortillas, breaking it up as necessary; roll up, tucking in ends. Serve burritos with warm marinara sauce.

Nutrition Facts

455 calories; fat 22g; cholesterol 25mg; saturated fat 7g; carbohydrates 38g; insoluble fiber 4g; protein 24g; sodium 1190mg.
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