California Avocado Breakfast Burrito

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Serves: 24
cups  Diced red bell pepper
cups  Diced green bell pepper
2 1/2  cups  chopped onion
cup  Butter, divided
qt.  Eggs
tsp.  salt
cups  Pepper Jack cheese, shredded
  ripe, Fresh California Avocados*
1/3  cup  lemon juice
24    Flour tortillas, about 11-inch

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Sauté bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
  2. Beat eggs with salt; reserve.
  3. Cut avocado in 1/4-inch dice; toss gently with lemon juice; reserve.
  4. Per Order: Warm tortilla. Heat 1/2 tablespoon butter in small frying pan. Ladle 1/2 cup egg into pan. Gently stir in 1/4 cup reserved bell pepper mixture and 1/3 cup reserved avocado. Stir gently over medium-low heat until soft curds form, about 2 minutes. Put egg mixture down the center of the warmed tortilla; sprinkle with 2 tablespoons cheese. Fold in top and bottom; roll up from side.

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