Breakfast burritos

I have to admit the idea came from McDonalds: I once read on their billboard about breakfast burritos, and I liked the concept of sticking eggs and sour cream together. Now, I don't know how the McDonalds burritos actually tasted, but I've heard from reliable sources that my version is unbeatable :-)

Ingredients
for two people:
2 medium, soft, flour tortillas
6 slices of pepperoni
2 eggs
2 tbsp sour cream
2 tbsp chopped onions
2 tbsp chopped Cubanelle peppers
2 oz grated sharp Vermont cheddar
spicy sauce
chopped tomatoes and feta cheese optional

Preparation
Preheat your oven with a cookie sheet in it to approximately 350 °F.

Heat the pepperoni slices in a teflon pan on medium. When they released some grease, spread it on the bottom of the pan. Don't remove the pepperoni slices. Whip up two eggs, add salt to taste and pour them on top of the pepperoni. Lower the heat to somewhere between medium and low.

While the eggs are cooking, toast the flour tortillas in the oven. Just toss them onto the cookie sheet for a minute on each side. You don't want them to get hard. When done, place the tortillas onto plates. (And don't forget to turn off the oven...I always do)

When one side of the eggs is done, turn them and cook the other side as well. Do not overcook, allow the eggs to remain moist!

Distribute the eggs onto the warm tortillas, spread sour cream, onions, peppers (feta and tomatoes, if you so desire...yumm!) and finally top with the grated cheese. Fold up and drizzle with spicy sauce on top.

A great, proteinacious, solid, European-style breakfast. This will definitely keep you from experiencing hypoglycemia halfway to lunch.