Beef Breakfast Burritos
Ground Beef, peppers, and onions are quickly sautéed and wrapped up with scrambled eggs. Serve with lime-cilantro cream and salsa.
Lime-Cilantro Cream
  1. Combine ingredients in small bowl. Cover and refrigerate until ready to use.
  1. Heat a large nonstick skillet over medium heat until hot. Add ground beef with bell pepper, onion, chili powder, and cumin; cook 8–10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings as necessary. Remove from beef mixture from skillet; keep warm.
  2. Combine eggs, water, and 1 tablespoon cilantro in a medium bowl. Spray the same skillet with cooking spray. Pour into skillet; cook over medium heat 2–3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
  3. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
Recipe Notes

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness. You may substitute 1 cup egg substitute for beaten eggs. (omit the water). Continue with the cooking process.

Recipe and photo courtesy of the Wisconsin Beef Council and