Breakfast Burritos

Serves: 6
Calories: 400
*Vegetarian; can be made Vegan by using dairy substitutes.

2 tsp. olive oil
1/2 medium onion, sliced
1 red bell pepper, cut in slices
1 large clove garlic, minced
1 10 oz package frozen chopped spinach
2 tbsp. dill
½ tsp. salt
1/4 tsp. ground black pepper
1 3/4 c. shredded Monterey Jack cheese
6 8 inch flour tortillas
4 large eggs, beaten
2 c. milk
1 tbsp. all purpose flour
1 tsp. mustard powder

1. Grease a 9 x 13 inch baking dish.

2. Heat oil in a large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic and cook 2 minutes more. Stir in spinach, dill, salt, and pepper; cover and cook 5 minutes or until spinach has completely thawed. Season with pepper sauce if desired and stir in 3/4 c. shredded cheese.

3. Spoon 1/3 c. of spinach/veggie mixture down center of each tortilla. Roll tortilla tightly and place seam side down in baking dish. Whisk together eggs, milk, flour, and mustard powder and pour over tortillas. Cover dish with foil and refrigerate overnight.

4. Preheat oven to 350F.

5. Bake burritos 45 minutes or until eggs are set. Sprinkle with 1 c. cheese and bake 5 minutes more or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.