Italian Breakfast Burritos

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3.5 by 2 people

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  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 4 hrs 30 mins to 5 hrs (low)

Italian Breakfast Burritos

Reviews (0)

3.5 by 2 people

Rate This!

Directions

  1. 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.
  2. 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.
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Nutrition Facts (Italian Breakfast Burritos)

  • Per serving:
  • 455 kcal ,
  • 22 g fat
  • (7 g sat. fat ,
  • 25 mg chol. ,
  • 1190 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 24 g pro.
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