Sun-dried Tomato Goat Cheese Pistachio Pesto Breakfast Burritos
Sun-dried Tomato Goat Cheese Pistachio Pesto Breakfast Burritos
Sun Dried Tomato Goat Cheese Pistachio Pesto
Ingredients:
8 oz shelled pistachios
8 oz goat cheese (shredded/log), sub parmesan if desired
8.5 oz jar sun dried tomatoes in olive oil
2.5 oz fresh basil, stems removed
1/4-cup olive oil, or more to reach desired consistency
salt & pepper to taste
DIrections:
Add all ingredients (including oil in sun dried tomato jar), except extra olive oil, to a food processor. Blend for 10-20 seconds until basil and pistachios are finely chopped. Continue to blend, streaming in olive oil until desired consistency is reached.
sausage & Spinach Breakfast Burritos
Ingredients:
1 tbsp olive oil
1 lbs ground mild Italian breakfast sausage
6 oz spinach
10 eggs, whisked
1/2 - 1 cup shredded cheddar/goat/feta cheese
6 burrito size tortillas
salt & pepper to taste
Directions:
In a large sauté pan over medium heat, add olive oil and sausage. Continuously break up into smaller pieces until cooked through. Add spinach and stir until wilted.
Reduce heat to low, add eggs and cheese, stir frequently, seasoning with salt and pepper, until eggs are scrambled.
Place tortillas on a flat surface and spread 1 tbsp sun-dried tomato pesto on each. Add ~1/2 cup egg mixture to one side of each tortilla. Fold the tortilla over, tucking in the ends as you continue to roll. Optional: pan sear the tortillas, seam-side down first, in butter/olive oil.
