Breakfast Burrito with Salsa

4 large eggs
2 Tablespoons frozen corn
1 Tablespoon 1% milk
2 Tablespoons diced green peppers
1/4 cup minced onions
1 Tablespoon diced fresh tomatoes
1 teaspoon mustard
1/4 teaspoon granulated garlic
1/4 teaspoon hot pepper sauce (optional)
4 – 8 inch flour tortillas
1/4 cup canned salsa

Preheat oven to 350 degrees.

1. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
2. Pour egg mixture into a lightly oiled 9×9x2 inch baking dish and cover with foil.
3. Bake for 20-25 minutes until eggs are set and thoroughly cooked.
4. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas. The steam can be hot.
5. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
6. Serve each burrito topped with 2 Tablespoons of salsa.

Adapted from:
Food Family Fun
USDA Food and Nutrition Services (FNS)