Loaded Steak & Egg Poutine Burrito Recipe

“Wake me up before you go-go!” A hearty steak and egg burrito meets our friend from the North: Poutine! Loaded with Original Philly® Beef Sandwich Slices, 4 oz., eggs, peppers, onions, french fries, Jimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces, cheese curds and a red eye gravy.

Ingredients

Yield: 1 Serving

2 ea.	Eggs, large, scrambled
1 tbsp.	Olive oil
2 oz.	Red Pepper slices
2 oz.	Yellow Onion slices
1 tbsp.	Olive oil
3 oz.	Original Philly® Beef Sandwich Slices, 4 oz.
8 oz.	French fries
4 oz.	Red eye gravy (sauce mix from Julia’s Pantry)
2 oz.	Cheese curds, fresh
2 tbsp.	Jimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces
1 ea.	Mexican Original® 12" White Pressed Flour Tortilla Wrap

Directions

Step 1: Make the red eye gravy according to the manufacturer’s directions. Hold warm and covered.

Step 2: Cook the french fries. Season with salt and hold hot.

Step 3: Reheat the Jimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces according to instructions and hold warm.

Step 4: Saute the peppers and onions in a pan with olive oil until tender. Season with salt and pepper. Set aside.

Step 5: To cook the Original Philly® Beef Sandwich Slices, add olive oil to a hot saute pan and cook until brown on one side, about 1 minute. Flip onto other side. Begin separating beef slices (do not over chop) and thoroughly cook to a minimum temperature of 165˚F and all pink color is gone. Mix in the peppers and onions.

Step 6: Cook the scrambled eggs.

Step 7: Warm up the tortilla in a steamer.

Step 8: To assemble the burrito, place beef slices with peppers and onions in tortilla followed by the scrambled eggs, crispy bacon pieces, french fries, cheese curds, and red eye gravy. Roll tight and cut in half to serve.