Soyrizo Egg Burritos

This is a great make-ahead recipe for busy mornings. Pack with individual cups of salsa and guacamole. 

Prep time: 15 minutes

Cook time: 30 to 35 minutes

1 cup shredded Cheddar cheese

3/4 cup shredded Jack cheese

1/4 cup flour

3/4 teaspoon baking powder

6 eggs

1 (6.5-oz.) container Alouette Smokey Jalapeno Soft Spreadable Cheese*

1/3 cup minced red and green bell pepper 

1/4 cup sliced green onions

1 (8-oz.) package soy chorizo

10 whole grain tortillas

Preheat oven to 350°F and coat an 8-inch baking dish with cooking spray. Place Cheddar and Jack cheeses in dish. Puree flour, baking powder, eggs and herb cheese in a small blender or food processor. Pour into dish and stir to evenly distribute cheese throughout. Sprinkle with bell peppers and onions. Bake for 30 to 35 minutes or until eggs are puffed and set in the center. While eggs are baking, cook chorizo in a skillet for 5 minutes. Spoon equal amounts of eggs and chorizo into warm tortillas and roll up. To prepare ahead, let eggs and chorizo cool and cut eggs into large cubes. Place equal amounts into tortillas. Roll up tightly and wrap tightly. Refrigerate until ready to pack. Makes 10 servings. 

*May substitute any variety of Alouette Soft Spreadable Cheese.