Breakfast Burritos Once A Month Cooking Food

FRUITY BREAKFAST BURRITOS

Steps:

• In a bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray butter on one side of each of the tortillas, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar. Place the sugar covered tortilla on another plate, cinnamon-sugar side down. Measure 2 Tablespoons of yogurt and spread across the tortilla a little left of center. Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right.

MAKE-AHEAD BREAKFAST BURRITOS

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.

BREAKFAST BURRITOS (ONCE A MONTH COOKING)

Steps:

• Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
• Warm tortillas in microwave 20-30 seconds or until warm and flexible.
• Place 1/2 cup egg mixture into tortilla; roll burrito-style.
• Freeze burritos in single layer on lightly greased cookie sheet.
• When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
• TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
• Wrap in a paper towel.
• Cook in microwave until heated through (about 2 minutes).
• Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

BREAKFAST BURRITOS (ONCE A MONTH COOKING)

Steps:

• Cut up the meat and vegetables and split it into four separate equal batches.
• Crack all sixteen eggs, blend them so the yolk is even, then separate this into four equal batches.(If you have a huge skillet, you can do this in two batches instead.).
• Saute a batch of meat and veggies for about ten minutes, then add a batch of the eggs and stir regularly until the eggs are cooked.
• Each small batch here makes eight burritos. Spoon some of the egg/veggie/meat mix onto a tortilla shell, put some cheese and a bit of picante sauce on top, then fold it up and wrap it in Saran wrap.
• Toss the finished burritos in the freezer.
• Defrost in microwave 3-5 minutes, depending on your microwave.

BREAKFAST-FOR-DINNER BURRITOS

Steps:

• Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
• Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.

BREAKFAST BURRITOS

Steps:

• Cook 1/2 cup diced chorizo, 1/2 diced onion and 1 tablespoon diced jalapeno in a nonstick skillet over medium heat. Add 4 beaten eggs and 1/2 cup cotija cheese; scramble. Divide among flour tortillas, top with salsa and roll up.

BREAKFAST BURRITO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
• Warm the tortillas one at a time in the skillet.
• Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

BREAKFAST BURRITOS

Steps:

• Cook hash browns according to your liking.
• Add precooked meat and heat through.
• Add beaten eggs and cook until set, stirring often.
• Warm tortillas for 10 seconds each in the microwave.
• Place 1/2 cup of the mixture in center of a tortilla, sprinkle with cheese and salsa.
• Wrap and enjoy.