Andouille Egg Burritos Food

ANDOUILLE EGG BURRITOS

Steps:

• In a large skillet, melt butter over medium heat. Cook and stir onion until tender, 2-3 minutes. Add the sausage, chilies and jalapeno; cook until heated through, 4-5 minutes longer. Add the eggs, salt, pepper and cayenne; cook and stir until the eggs are completely set. , Spoon filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. If desired, serve with taco sauce.

EGG BURRITOS

Steps:

• Whisk the eggs together with a little salt and pepper and a tiny splash of water.
• Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan.
• Add the eggs to pan and gently scramble until light and fluffy.
• Heat tortilla over open flame of burner and few seconds per side until heated.
• Spoon eggs down center of tortilla and top with cheese and a little taco sauce.
• Roll up burrito style!

ANDOUILLE HASH AND EGG TACOS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the potato with the olive oil, 1 teaspoon salt and 1 teaspoon pepper on a baking sheet and bake until golden brown, 10 to 12 minutes.
• While potatoes are in the oven, heat a Dutch oven over medium-high heat. Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes.
• Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes.
• Scramble the 3 eggs in a small bowl and add them to the Dutch oven. Add the potatoes and cook, stirring, until the eggs are a soft scramble. Taste for seasonings.
• Heat a grill or skillet to high heat. Grill the tortillas quickly for just a minute in order to char them a tad. Divide the tortillas among plates. Top each with a scoop of the andouille hash, a pinch of Cheddar and some green onions.

BEAN AND EGG BREAKFAST BURRITO

Steps:

• Rinse and drain pinto beans.
• Add to large skillet and mash.
• Heat over medium to medium-low heat.
• Add chicken bouillon.
• Add water to bring to the consistency you desire.
• Once beans are simmering, add eggs.
• Break eggs and gently fold into beans.
• Continue to cook and fold eggs into beans. Do not beat eggs into beans.
• Cook until eggs are set to your liking.
• Remove from heat.
• Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear.
• Remove tortilla to a sheet of waxed paper.
• Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla.
• Sprinkle with ground pepper.
• Add grated cheese.
• Fold burrito style.
• Serve immediately or package for breakfasts or lunches.

ANDOUILLE GRITS

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sauté until brown, about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.

EASY EGG AND AVOCADO BREAKFAST BURRITO

Steps:

• In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
• Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.