Bacon Egg And Cheese Breakfast Burrito Food

BACON EGG AND CHEESE BREAKFAST BURRITO

Steps:

• Place a large, cast-iron skillet over medium heat. Once hot add the bacon slices and cook until crispy, working in batches, about 8 minutes per batch.
• Place cooked bacon slices on a paper towel-lined plate, to drain off excess fat.
• Discard most bacon fat from the skillet, leaving in only about 2 tablespoons.
• Cook the hash browns according to package directions in the skillet in the bacon fat and transfer to a plate when done.
• In a medium bowl, whisk together eggs and half and half until combined.
• Wipeout the same cast-iron skillet, place it over medium heat and melt the butter.
• When butter is just starting to foam, add the beaten eggs and reduce heat to medium-low.
• Using a rubber spatula, stir the egg mixture occasionally until soft curds form. Season with paprika, and salt and pepper to taste.
• Arrange tortillas on a flat surface.
• In the center of each one, layer hash browns, ¼ of the scrambled eggs, ¼ cup each cheese, and 4 slices of bacon per burrito.
• Fold in the two shorter/extremity sides, and after that roll up tightly.
• Serve with hot sauce for dipping.

FREEZER BACON EGG AND CHEESE BREAKFAST BURRITOS

Steps:

• In a skillet, fry bacon pieces until crisp; remove to paper towels.
• Drain, reserving 1- 2 tablespoons drippings.
• Beat eggs, salt and pepper and cook in reserved drippings.
• Add green onions just before eggs are done.
• Add bacon and remove from heat.
• Place about 1/2 cup of mixture down the center of each tortilla.
• Sprinkle with cheddar cheese.
• Fold bottom and sides of tortilla over filling and place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
• Freeze overnight or until solid.
• Wrap each in waxed paper and then in aluminum foil and package in freezer bags.
• Store in freezer for up to 1 month.
• TO USE FROZEN BURRITOS:.
• Remove foil.
• Place waxed paper-wrapped burritos on a microwave-safe plate.
• Microwave for 1 1/2 to 2 minutes or until heated through.
• Let stand for 20 seconds and add sour cream and salsa to taste.

MINI EGG AND CHEESE BREAKFAST BURRITOS

Steps:

• In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
• To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.

BACON & SAUSAGE EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY

Steps:

• In a medium size bowl, whisk together the eggs, salt, and Parmesan until well combined.
• In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, potatoes, sausage, and bacon to the center of the egg wrap.
• Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
• Remove from the pan and fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
• Enjoy!

BACON 'N' EGG BURRITOS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.