Categories: Breakfast

Ingredients

• 2 tbsp unsalted butter
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped sweet onion
• 12 large eggs
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 tbsp water
• 16 oz. jar salsa verde
• 12 (6-inch) flour tortillas
• 2 1/2 cups shredded Colby Jack
• 2 tbsp chopped fresh cilantro
• Cheese Sauce (see recipe)
• Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Directions

1. eheat oven to 350. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; saute until tender, 4-5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6-7 minutes.

2. Spread 2 tbsp salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tbsp cheese and 1/2 tsp cilantro. Roll up and place, seam side down, in lightly greased 13×9-inch baking dish. Add Cheese Sauce and remaining cheese.

3. Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

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