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Smoky Santiago Wrap


1/2 cup (2-1/2 oz.) Bacon, cooked, crumbled
3 cups (12 oz.) Country ham, cooked, diced
4 Tbsp. (2 oz.) TABASCO® brand Chipotle Pepper Sauce
12 ea. (24 oz.) Eggs, beaten
12 ea. Flour tortillas
1 cup (6 oz.) Monterey Jack cheese, grated


1. Sauté the bacon, ham and TABASCO® Chipotle Pepper Sauce. Hold warm.
2. For each serving, ladle 2 oz. of the egg into a nonstick omelet pan and cook the egg omelet style until it sets.
3. Place the omelet on a flour tortilla. Place 1-1/2 oz. ham and bacon mixture and 1/2 oz. cheese down the center of the omelet. Roll the omelet into the tortilla, burrito style.
-Yield: 12 servings-

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