Breakfast Burritos Food

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 BURRITO

Steps:

• Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
• Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

EASY BREAKFAST BURRITOS

Steps:

• To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste - it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.
• Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.
• Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.
• Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.

BREAKFAST BURRITO

Steps:

• Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.
• Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.

BREAKFAST BURRITOS

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.

BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

BREAKFAST BURRITOS

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.

BREAKFAST BURRITOS

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

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.