AWESOME BREAKFAST BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
- Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
- To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.
THE BEST BREAKFAST BURRITOS (OAMC OPTION)
I absolutely love the sausage breakfast burritos that McDonald's sells. This recipe is by no means a copycat, but it was definitely an inspiration for this recipe. I have tweaked it for over a year, and this is the final product. This is a terrific recipe if you're on the go, and it's really easy to throw together. I hope you enjoy it as much as my family does!
Provided by Zoesmama
Categories Breakfast
Time 1h
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
- 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
- 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
- 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
- 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
- 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
- 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
- 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
- 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
- 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
- 8. Allow burrito to cool for 2 minutes before handling and ENJOY!
BREAKFAST BURRITOS (OAMC)
I make these every month to freeze so that my husband has a good breakfast before he leaves for work early in the morning. He loves them and brags about them at work.
Provided by beanamomma
Categories Pork
Time 1h15m
Yield 48 burritos, 48 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausauge and onion and drain.
- Scramble eggs.
- Fry southern hashbrowns in deep fryer or on stove.
- Fold in all ingredients untill well combined.
- Spoon 1/2 cup of mix in to each tortilla and wrap.
- Wrap each in plastic wrap and freeze.
- Remove from plastic Microwave on high 2 -3 minute.
Nutrition Facts : Calories 584.5, Fat 32.8, SaturatedFat 12.1, Cholesterol 293.4, Sodium 1040.6, Carbohydrate 43.9, Fiber 2.9, Sugar 2, Protein 26.8
BREAKFAST BURRITOS- OAMC
Yummy! You can also add some other items to make the filling different. Some suggestions: 1 chopped green pepper, 6 potatoes (shredded or fried until cooked through [or use hashbrowns]), jalapeno slices, 2 cloves minced garlic, 1 finely diced onion, 1 peeled and chopped tomato, or green onions, sliced with tops.
Provided by Munchkin Mama
Categories Breakfast
Time 40m
Yield 24 burritos
Number Of Ingredients 5
Steps:
- Scramble eggs in a large skillet until cooked through.
- Stir in cooked sausage and salsa.
- Warm tortillas in the microwave for 20-30 seconds until warm and flexible.
- Place 1/2 cup of filling mixture and 1/8 cup cheese into each tortilla and roll up burrito-style.
- Freeze burritos in a single layer on lightly greased cookie sheets. When fully frozen, wrap individually (I use plastic wrap). Place wrapped burritos in a large zipped freezer bags and place back in the freezer.
- To serve: Cook from the frozen state in the microwave for about 2 minutes or until heated through. Or, thaw burritos, wrap in foil, and bake in the oven at 350 degrees for 10 minutes.
Nutrition Facts : Calories 231.4, Fat 12.9, SaturatedFat 5.3, Cholesterol 121.6, Sodium 442.3, Carbohydrate 16.1, Fiber 1, Sugar 0.9, Protein 12.1
OAMC LOADED BREAKFAST BURRITOS
Make and share this OAMC Loaded Breakfast Burritos recipe from Food.com.
Provided by Ludwigj
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scramble eggs. Cook bacon, sausage, hash browns.
- Layer cooked ingredients inside the tortillas. Top with red pepper flakes.
- Flash freeze for 30 minutes. Store in ziploc bag.
- Microwave wrapped in paper towel for 1-2 minutes.
- Serve with salsa.
Nutrition Facts : Calories 514, Fat 26.9, SaturatedFat 9.2, Cholesterol 215.9, Sodium 895.5, Carbohydrate 48.8, Fiber 5.1, Sugar 2.8, Protein 20.2
MAKE AHEAD BREAKFAST BURRITOS (OAMC)
*All measurements are approximate; adjust according to your preferences. You can also add chopped jalapenos or a can of chopped green chili if you want spicier burritos. Do not heat the wrapped burrito in a plastic bag-the paper towel will molecularly bond with the burrito :) Also do not let the burrito sit for too long once heated as the paper towel will be difficult to remove.
Provided by Chandra M
Categories Breakfast
Time 3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Remove chorizo from casing & crumble into frying pan (should resemble hamburger texture when cooked).
- Cook until done/browned.
- Remove from pan & set aside.
- Cook bacon until crisp, set on paper towel to drain excess fat.
- When cool, crumble bacon & set aside.
- There should be very little grease left in pan, add enough olive oil to get to about 2 tablespoons
- Add onions & cook until translucent.
- Add garlic & potatoes to the onions.
- Cook until potatoes are to your desired crispness. (It may be necessary to add more oil during cooking, but be careful as too much will make the potatoes soggy.).
- Mix the pepper strips, corn, and black beans into the potatoes.
- Heat until they are no longer frozen. Set pan aside.
- Beat eggs, splash of milk, salt, and pepper in a bowl until mixed well.
- In non-stick pan, scramble eggs until dry.
- In a large bowl or one of the pans, whatever will hold everything , combine the potato mixture, chorizo, bacon, and eggs.
- Prepare a large cookie sheet (but small enough to fit in the freezer), by lining it with waxed paper to prevent the burritos from sticking.
- Take about 3 soup spoonfuls of mixture and spread along the middle of the tortilla.
- Take care not to get it too close to the ends.
- Spoon some salsa along the filling.
- Top with cheese.
- Fold one side over & roll.
- Set on cookie sheet.
- When the cookie sheet is full, place in freezer until the burritos are frozen (at least 3 hours).
- Take out of freezer; wrap each burrito in a paper towel.
- Place wrapped burritos in a zip lock bag in the freezer.
- To re-heat, place frozen burrito in the microwave (in the paper towel) for 2-3 minutes until hot.
- Let set for one minute before eating.
Nutrition Facts : Calories 295.5, Fat 15.3, SaturatedFat 6.3, Cholesterol 138.5, Sodium 615.7, Carbohydrate 25.4, Fiber 2.9, Sugar 2.1, Protein 14.4
BREAKFAST BURRITOS - OAMC
Fighting the dry edges of a frozen burrito is very challenging, this is one of my solutions. Presteaming makes the tortilla moist for freezing, I strongly suggest you do so.
Provided by ColoradoCookin
Categories Breakfast
Time 30m
Yield 1/2 cup, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don't over cook the bacon will burn while you cook potatoes.
- Add onions and cook for a minute or two, until softened.
- Add potatoes, stir to coat in bacon drippings and cover.
- Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally. Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
- While you are waiting for potatoes to finish cooking, wisk the eggs and milk. Mix well.
- Salt and pepper your potatoes, cook uncovered a minute longer.
- Add eggs to potato mixture, cook stirring almost constantly until egg is finished. Be very careful to not overcook the egg. Egg must still be very moist but not overcooked. It alters the flavor otherwise.
- Remove from heat.
- Place 1/2 cup measurements into containers.
- Wrap tortilla's in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze. Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control. Make sure when you steam your tortillas you don't let them get dry afterwards. You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
- Either serving (container or rolled up) should be reheated on high for 5 minutes.
Nutrition Facts : Calories 577, Fat 41, SaturatedFat 13.4, Cholesterol 238.3, Sodium 888.5, Carbohydrate 32.5, Fiber 2.4, Sugar 2, Protein 18.4
BREAKFAST BURRITOS OAMC
Make and share this Breakfast Burritos OAMC recipe from Food.com.
Provided by JeriBinNC
Categories Breakfast
Time 30m
Yield 18-24 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a very large bowl. (You can also add a pound of sausage, if you want.).
- Roll up in tortillas.
- Wrap each one individually in plastic wrap, then store in a gallon-size freezer bag.
- When you're ready to eat one, just microwave it for 2 minutes.
Nutrition Facts : Calories 561.8, Fat 29.8, SaturatedFat 10.1, Cholesterol 207.2, Sodium 1431.9, Carbohydrate 47.8, Fiber 3.5, Sugar 3.1, Protein 24.3
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