BREAKFAST BURRITO KIT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 24 burritos
Number Of Ingredients 14
Steps:
- For the filling: Cook the sausage in a large skillet, crumbling it fine. Drain on a paper towel. Fry the bacon in the same skillet until crisp. Drain on a paper towel, let cool and then crumble into tiny pieces. Saute the jalapenos, onions and bell peppers in the same skillet until golden brown, about 5 minutes.
- While the vegetables are cooking, beat the eggs in a bowl with the half-and-half, seasoned salt, hot sauce and black pepper.
- Turn the skillet heat to low and pour in the egg mixture. Add the sausage and crumbled bacon. Slowly cook the eggs, using a wooden spatula to push them around the pan until they're totally cooked through. Stir in the cheese until melted.
- For the burritos: Warm the tortillas using your favorite method, and add some of the filling to each. Top with salsa and grated cheese, then roll up and eat.
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
BREAKFAST BURRITOS
A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.
Provided by JANINARAI
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
- Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
- Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 44.9 g, Cholesterol 244.3 mg, Fat 39.1 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 14.7 g, Sodium 1180.9 mg, Sugar 2 g
BREAKFAST BURRITOS
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Categories Egg Potato Breakfast Brunch Quick & Easy Sausage Avocado Tortillas Monterey Jack Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
- Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
- Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
- Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
- Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
BREAKFAST BURRITOS
These burritos are not just for breakfast, they are a great anytime snack, if you desire, these could be fully prepared, and stored in the fridge....just make sure to bake them 10-15 minutes longer, or they may be frozen, just thaw them before baking.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- In a large skillet, fry hash browns according to package directions; remove and set aside.
- In a large bowl beat eggs with milk; add chopped onion and green pepper, then season with salt and pepper.
- Pour the mixture into the same skillet; cook over medium heat, stirring occasionally, until eggs are set; remove from heat.
- Add the cooked hash browns and sausage; mix gently.
- Place about 3/4 cup filling on each tortilla; top with 1/4 cup cheese.
- Roll up, and place on a greased baking sheet.
- Bake, uncovered for 15-20 minutes, or until heated through.
- Serve with salsa if desired.
Nutrition Facts : Calories 506.6, Fat 24.5, SaturatedFat 10.7, Cholesterol 260.8, Sodium 715.5, Carbohydrate 45.3, Fiber 3, Sugar 2.7, Protein 25.1
MAKE-AHEAD BREAKFAST BURRITO RECIPE
Steps:
- Combine sausage, peppers and onions in a large saute pan over medium heat.
- Saute until the sausage is browned and the veggies have softened, using a wooden spoon to break up the sausage and stirring often, about 7 minutes. Drain and return to pan.
- While sausage mixture cooks, whisk eggs, water, salt and pepper until really well combined and slightly foamy.
- Add the eggs to the pan and cook stirring often until scrambled dry, about 5 minutes. remove from heat and cool slightly.
- Lay the tortillas on a clean surface. Spoon 1/8 of the egg mixture into the middle of the tortilla. Then sprinkle 1 Tablespoon of cheese onto the egg mixture.
- Take the left and right sides of the tortilla and fold them in over the filling (they don't have to reach all the way to the middle).
- Now fold the bottom of the tortilla up over the folded sides and carefully roll it forward towards the top of the tortilla, being careful to keep the sides closed and ending with the seam on the bottom.
- If you're not cooking right away, wrap each burrito in parchment and freeze until you're ready to eat. To reheat from the freezer, either microwave for 1-2 minutes on high or until heated through or bake at 350 degrees for 15 minutes or until heated through.
- If cooking right away, brown on all sides in a large pan over medium heat (I grease the pan with cooking spray). Serve immediately.
BREAKFAST BURRITOS FILLING
This is a daily breakfast item in New Mexico. You can even get breakfast burritos at MacDonalds and Burger King! Feel free to substitute 1/2 cup ham, beef or pork for the bacon.
Provided by wildheart
Categories One Dish Meal
Time 20m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in skillet.
- Brown the potato, onion, pepper, and garlic in the skillet (until the vegetables are tender).
- Add the meat and heat until the meat is heated through.
- Mix the eggs with milk or water, and pour over the meat and veggies.
- Cook, stirring, until the eggs are done.
- Spoon into flour tortillas, along with 1 tablespoon of grated cheese per tortilla.
- Serve with sour cream and salsa on the side.
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to high and line two sheet pans with foil.
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
SLOW COOKER BREAKFAST BURRITOS
Filling for breakfast burritos in the slow cooker. This filling is packed with bacon, sausage, cheese and veggies!
Provided by Sarah Olson
Categories Main Course
Time 3h10m
Number Of Ingredients 13
Steps:
- In a large mixing bowl add the eggs, milk, salt, and pepper. Whisk until everything is combined.
- Spray crock pot generoursly with non-stick cooking spray. Add the egg mixture, bacon and sausage to the slow cooker.
- Add the bell peppers and onion and cheese. Stir.
- Cook on HIGH for 3 hours stirring every 30 minutes to one hour to get a scrambled effect.
- Warm the tortillas in the oven (wrapped in foil) or brown each one in a dry skillet on the stove top. Serve burritos buffet style along with toppings.
Nutrition Facts : Calories 516 kcal, Carbohydrate 6 g, Protein 29 g, Fat 41 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 409 mg, Sodium 1035 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
BREAKFAST BURRITO
Provided by Veggie Cuisine
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- In large non-stick skillet, sauté Yves Canadian Veggie Bacon in oil over medium heat for 1 minute per side. Place Yves Veggie Bacon on cutting board and slice into diagonal (julienne) slices.Crack eggs in bowl, add salt and pepper and whisk with fork for one minute.Place skillet over medium heat, pour in eggs and cook, stirring frequently, until eggs are scrambled. Remove eggs from skillet, reduce heat to low and return pan to heat.Place one tortilla in skillet. Spoon half the scrambled egg in strip from left to right on tortilla. Spread half the salsa over eggs. Sprinkle half the green onions, cheese (if using) and Yves Veggie Bacon along strip of eggs.Slide tortilla onto cutting board. To prevent filling from falling out while eating, fold 2 in. (5 cm) of right side of tortilla shell towards center. Snugly roll tortilla over top of filling and away from you, to form a roll. Repeat for second tortilla.
SPICY BACON AND EGGS BREAKFAST BURRITOS
Savory and filling Spicy Bacon and Eggs Breakfast Burritos are stuffed with roasted hatch chilies, Mexican cheese, eggs, and bacon. Assemble and wrap them in no time for a satisfying breakfast you can freeze for later or eat on the go.
Provided by Lena Gladstone
Time 22m
Number Of Ingredients 10
Steps:
- Preheat the pan to medium heat, add bacon and cook until crispy, about 3 mins. Remove bacon to a plate. Save bacon fat, remove 2 tablespoons of bacon fat for eggs.
- In the remaining bacon fat, sauté the onions and ½ teaspoon of salt until translucent, about 3 mins. Add hatch chilies and cook for another 2 mins.
- In a bowl add eggs, 1 teaspoon of salt, and 4 tablespoons of cold water, whisk until frothy. Add eggs to a pan with remaining bacon fat or use some butter to cook on low heat.
- Add cheese to the eggs halfway while cooking. Using a rubber spatula, slowly scrape the pan across, back and forth, repeat this until the eggs are nice and fluffy and cheese is melted.
- To assemble the burritos, add eggs to the shells, then bacon, onion, and hatch chilies, avocado, tomatoes, and cilantro.
- Tightly wrap the burritos closed.
- Optional, add the burritos to a pan to crisp up. Serve with salsa or hot sauce.
Nutrition Facts : Calories 454 kcal, Carbohydrate 25 g, Protein 20 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 285 mg, Sodium 1264 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 17 g, ServingSize 1 serving
DENVER OMELET BREAKFAST BURRITOS (FREEZER FRIENDLY)
These make-ahead breakfast burritos are the perfect solution for busy mornings. Get a healthy and fast breakfast in hand by freezing ahead a dozen delicious and nutritious breakfast burritos that reheat quickly.
Provided by Jessie Shafer
Categories breakfast
Number Of Ingredients 12
Steps:
- Preheat the oven and bake tater tots according to package directions. You will need 48 tots (4 per burrito) so if you make the full one pound, you will have some leftover tots to enjoy.
- While the tater tots are baking, heat the oil in a large skillet over medium. Add the diced green and red bell peppers; saute 2 minutes. Add the onion and continue to saute and stir until the vegetables are tender, about 10 minutes total. Stir in the salt, pepper, and paprika.
- When the vegetables are tender, stir in the whisked eggs. Cook and scramble until the eggs are set. Add in the ham. Mix until well combined and then remove from heat (you should have about 8 cups total of the veggie-egg-ham mixture).
- To prepare the tortillas, wrap the tortillas in damp paper towels and microwave for 15-20 seconds to make them pliable. (Note: If using the Siete grain-free tortillas, follow the heating directions on the package, heating each tortilla in a skillet to make it pliable and filling one at a time. This works well as a 2-person job with one person heating each tortilla and the other adding the fillings and rolling.)
- For burrito assembly, scoop 2/3-cup measure of the egg-ham-veggie mixture into the center of each tortilla. Add 4 tater tots and 1 tablespoon shredded cheese. Fold one edge of the tortilla up and over the filling and pull it tightly toward the center. Fold in the sides of the tortilla and continue to roll. Place the wrapped burritos on a baking sheet while you assemble the rest.
- To prepare burritos for the freezer, wrap each burrito in a half-sheet paper towel and then wrap again in a square sheet of aluminum foil. Label burritos and place in the freezer for up to 3 months.
- To reheat a frozen burrito, remove the aluminum foil. Microwave the frozen burrito for 2-3 minutes, until heated through. Recommended: After microwaving, heat the burrito on a grill pan or panini press to make the outer tortilla crispy. Serve with desired toppings (salsa, sour cream, cilantro, avocado).
Nutrition Facts : ServingSize 1 burrito, Calories 410 calories, Sugar 3 g, Sodium 980 mg, Fat 16 g, SaturatedFat 5 g, Carbohydrate 45 g, Fiber 4 g, Protein 20 g, Cholesterol 202 mg
BREAKFAST BURRITOS
Make and share this Breakfast Burritos recipe from Food.com.
Provided by CoffeeB
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, brown sausage.
- Drain, discarding all but 2 T. drippings.
- Add onion, green pepper, and mushrooms.
- Saute until tender.
- Meanwhile, in another skillet or in the microwave, scramble the eggs.
- Place an equal amount of sausage mixture on each tortilla.
- Cover with an equal amount of eggs and 2 T. of cheese.
- Fold bottom of tortilla over filling and roll up.
- Serve with salsa if desired.
Nutrition Facts : Calories 894.1, Fat 47.9, SaturatedFat 18.9, Cholesterol 415.2, Sodium 1273.3, Carbohydrate 57.9, Fiber 5.4, Sugar 5.4, Protein 55.4
BREAKFAST BURRITOS
Make and share this Breakfast Burritos recipe from Food.com.
Provided by Liz E.
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage with onion and peppers
- Add eggs, salsa, and cheese - mixing after each.
- Dish into heated tortilla.
Nutrition Facts : Calories 730, Fat 45.6, SaturatedFat 14.8, Cholesterol 383, Sodium 1958.2, Carbohydrate 48.3, Fiber 4.2, Sugar 6.1, Protein 30.4
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- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
- In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
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- Arrange oven rack to middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper or a silicone mat for easy cleanup. Prepare space in the freezer for a baking sheet.
- While the vegetables roast, whisk together eggs, milk, and remaining 1/2 teaspoon salt until combined.
- While the eggs and vegetables cool to room temperature, prepare an assembly station. Tear off 12 squares of aluminum foil. Set out cheese and tortillas.
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- Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
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