Spicy Breakfast Burritos With Cheese Food

CAMPING BREAKFAST BURRITOS

Steps:

• Make tater tots according to package directions, if using.
• In a large skillet, cook sausage until crumbly and fully cooked. Remove cooked sausage and set aside.
• In the same pan, scramble eggs and add salsa at the end and fully combine.
• In a large bowl, combine egg/salsa mixture, cheese, sausage and mix together. Then fold in the cooked tater tots.
• Divide equally among the 8 tortillas. Fold ends of tortillas in then roll to close. Wrap individually in aluminum foil that has been sprayed with non-stick spray and freeze.
• Move from freezer to refrigerator the day before planning on eating.
• Heat camp oven to 325 degrees or start camp grill or campfire. Heat for 20 minutes or until heated through.

ZESTY BREAKFAST BURRITOS

Steps:

• In a large bowl, combine the vinegar, chili powder, oregano, salt and garlic; crumble pork over mixture and mix well. Cover and chill overnight. , In a large skillet, cook pork mixture over medium heat until meat is no longer pink. Drain; set aside and keep warm. In a large bowl, whisk eggs and milk. In a another large skillet, heat oil until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Spoon about 1/4 cup pork mixture and 1/4 cup egg mixture down the center of each tortilla. Top with taco sauce and roll up.

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!

CHORIZO BURRITOS

Steps:

• Heat a large skillet over medium heat. Add the oil, and potatoes in an even layer. Allow the potatoes to cook for 4 to 5 minutes undisturbed before using a spatula to flip. If they aren't crispy enough, cook for a few more minutes before turning. Continue cooking until the potatoes reach the desired consistency then remove from the pan. Set aside.
• Adjust the heat to low to medium, and add the chorizo to the pan. Break up the sausage as it cooks, and cook until no raw pieces remain, about 7 to 8 minutes. Remove the chorizo to a waiting paper towel lined plate. Wipe any excess grease from the pan.
• Keep the pan on low heat, and add 1 tablespoon of butter, onion, and jalapenos. Cook for 3 to 4 minutes or until the onions and jalapenos begin to soften. Pour in the eggs, salt, and pepper and use a wooden spoon or spatula to scramble with onions and jalapenos. Continue to scramble for 4 to 5 minutes or until the eggs are cooked through. Remove from the pan and wipe away any residual residue.
• Take one tortilla and place ¼ of the potatoes in the center. Next to the potatoes, place ¼ of the chorizo and ¼ of the eggs. Top the ingredients with 2 ounces of shredded cheese. Roll the tortilla and tuck in both ends, so they're secure inside the burrito.
• Optional Step: Melt half a tablespoon of butter in the hot pan, and add the burrito seam side down. Cook until browned then flip to the opposite side and cook until browned. Remove from the pan. Repeat with remaining tortillas and filling.
• Serve hot. Refrigerate any leftovers for up to 3 days.

BREAKFAST BURRITOS WITH CHEESE

Steps:

• Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
• Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
• Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
• Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, along with a pinch of cheese. Roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients.

SPICY CHORIZO BREAKFAST BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
• Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
• Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

SPICY BREAKFAST BURRITOS

Steps:

• Preheat oven to 350.
• Place tortillas in a large covered casserole dish or wrap lightly in aluminum foil and warm in the oven.
• In a large mixing bowl, lightly beat together eggs, jalapeno, and water.
• Add salt and freshly ground pepper to taste.
• Melt butter in large skillet over medium heat. Cook eggs, stirring, until done.
• Tp assemble, spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, and sour cream. Add additional salsa and sour cream if desired.
• Fold the tortilla envelope style: bring one side of the tortilla just over edge of filling, then roll it up to form a tight bundle. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

SPICY BACON AND EGGS BREAKFAST BURRITOS

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.

SPICY BLACK BEAN BURRITOS

Steps:

• Heat a dash of oil in a saucepan, and add the onion. Cook over a medium heat for a few minutes, until it is fairly soft. Add the next 7 ingredients (black beans through black pepper), and cook for a further 5 minutes, adding a small splash of water if necessary. Next, add the diced tomato, and cook for just a few minutes more, until the tomato has softened, but is still holding its shape.
• Add the cooked rice, and mix to combine. Ensure the mixture is piping hot before assembling your burritos (again, you can add a splash of water if needed, to help you heat the mixture without it drying out).
• To assemble, lay a large flour tortilla on a board, and heap about a quarter of the rice and bean mixture into the centre. Top with your choice of additional burrito fillings - I used grated cheese, lettuce, and sour cream.
• Fold in the two ends of the burrito, then roll or fold to fully contain the fillings (see blog post for photos if needed!). Burritos are best eaten immediately, especially if you've mixed both warm and cold fillings.

SPICY BREAKFAST BURRITOS WITH CHEESE

Steps:

• Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
• Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
• Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
• Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.

BEAN AND EGG BREAKFAST BURRITO

Steps:

• Rinse and drain pinto beans.
• Add to large skillet and mash.
• Heat over medium to medium-low heat.
• Add chicken bouillon.
• Add water to bring to the consistency you desire.
• Once beans are simmering, add eggs.
• Break eggs and gently fold into beans.
• Continue to cook and fold eggs into beans. Do not beat eggs into beans.
• Cook until eggs are set to your liking.
• Remove from heat.
• Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear.
• Remove tortilla to a sheet of waxed paper.
• Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla.
• Sprinkle with ground pepper.
• Add grated cheese.
• Fold burrito style.
• Serve immediately or package for breakfasts or lunches.