BREAKFAST BURRITO ROLL-UPS

This recipe comes from “Breakfast, Brunch & More: Serious Comfort Food From New Jersey’s best Bed & Breakfasts” by Angela Williams and Lynne Kaplan. Check out Chef Kaplan’s B&B at victoriahouse.net.

INGREDIENTS
• 1 cup chopped onion
• 1 cup sliced bell pepper
• 8 (8-inch) flour tortillas
• 16 pre-cooked asparagus spears
• 2 ½ cups shredded mozzarella
• 1 cup sliced black olives
• 8 eggs, beaten
• 3 cups milk
• 2 tablespoons flour
• Half teaspoon garlic powder
• Few drops hot pepper sauce

DIRECTIONS
Preheat the oven to 350 degrees.

Coat a 13 x 9-inch baking pan with nonstick cooking spray. In a small microwave-proof bowl microwave the onions and peppers on high for three minutes or until slightly softened. In the center of one tortilla place two asparagus spears, about a ¼ cup of the onion-pepper mixture, ¼ cup of mozzarella, and some of the olives. Roll up the tortilla to form a burrito and place it seem side down in the baking dish. Repeat with the remaining tortillas.  In a large bowl, mix the eggs, milk, flour, garlic powder and hot pepper sauce. Pour the mixture over the burritos. Sprinkle the remaining cheese on top. Bake for 45 to 50 minutes or until set. Remove from the oven, let stand for ten minutes and serve.