Zucchini and Beef Breakfast Burritos #RSC

• 5 sheets Reynolds Wrap Foil
• 4 (11 inch) flour tortillas
• 13 lb ground round
• 1 tablespoon olive oil
• 1 small zucchini, stem removed and shredded
• 14 cup diced red bell pepper
• 14 cup chopped onion
• 4 large eggs
• 34 cup coarsely grated monterey jack cheese
• 13 cup salsa

1. Preheat oven to 350Fahrennheit.
2. Cut 4 (12-by 8-inch) sheets of foil and set aside.
3. Tear off one large sheet of foil and roll the 4 tortillas in the foil.
4. Place in oven in a medium baking dish and heat for 10 minutes.
5. In a medium skillet over low-medium heat, brown the ground round.
6. Drain on paper towels.
7. In another medium skillet over low-medium heat, add the olive oil and zucchini.
8. Saute for 3 minutes and add the pepper and onions.
9. Saute 4 minutes more.
10. In a small mixing bowl, beat the eggs with a fork.
11. Stir into the skillet with the sauteed vegetables.
12. Stir in the cheese and continue to stir until eggs are set.
13. Stir in the ground beef.
14. Remove from heat.
15. Place a tortilla on each of the 4 reserved sheets of foil.
16. Place equal portions of the egg mixture on the top half of each tortilla.
17. Fold the bottom of the tortilla over the top and roll tightly.
18. Wrap the foil tightly around the burrito leaving the top exposed.
19. Serve with salsa.

foil, flour tortillas, ground round, olive oil, zucchini, red bell pepper, onion, eggs, cheese, salsa

Taken from www.food.com/recipe/zucchini-and-beef-breakfast-burritos-rsc-487789 (may not work)