Mini Egg And Cheese Breakfast Burritos Food

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.

MINI BREAKFAST BURRITOS

Steps:

• Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium.
• In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions.
• Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg). Remove from heat.
• Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used.
• Serve immediately or freeze. Can be frozen up to 1 month.

MAKE-AHEAD AIR FRYER BREAKFAST BURRITOS

Steps:

• Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
• Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
• Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
• Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.

AIR FRYER MINI BREAKFAST BURRITOS

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove from the skillet and set aside.
• Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
• Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
• Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

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.