Boar’s Head bacon, Tillamook Pepper Jack and Colby Jack cheeses, green onions and scrambled eggs, all snugly warm inside a spicy jalapeño tortilla. The best way to get lured out of bed in the morning.
“The number 1 selling dish at The Oaks, this is a melding of all things great for breakfast.” – Greg Morris of The Oaks Gourmet
½ cup (4 oz) Tillamook® Salted Butter
4 Jalapeno flavored tortillas, 12 inch
4 slices Tillamook® Colby Jack Cheese
4 slices Tillamook® Pepper Jack Cheese
½ cup (4 oz) green onion, sliced thin
8 slices of bacon, cooked
Salt and pepper to taste
Put a pan on medium heat and place the butter in pan. Wait for the butter to melt and then crack eggs into the pan with melted butter. Add a dash of salt and pepper and break the egg yolks with a spatula, allowing eggs to cook until edges are loose and you can flip the eggs. Cook for another 20 seconds on the second side (or 45 if you would like your eggs to be less runny). Remove pan from heat, leaving eggs in pan.
Toast the tortillas for 10 seconds on a flat top grill or in a dry hot skillet. Divide egg mixture into four equal sized portions and place on the center of the tortillas. For each burrito, lay 1 slice of Pepper Jack and one slice of Colby Jack cheese, a handful of onions, and 2 slices of bacon on top of scrambled eggs. Fold in edges tightly and roll. Repeat for each serving.