Toasted Breakfast Burritos Food

TOASTED BREAKFAST BURRITOS

Toasted Breakfast Burritos image

I Can't Believe It's Not Butter!® is the secret to golden brown tortillas

Yield Serves 2 people

Number Of Ingredients 7

Ingredients

1 1/2 tablespoon I Can't Believe It's Not Butter!® Spread, divided
1/2 cup assorted fresh vegetables (peppers, tomatoes and/or green onions), finely chopped
2 slices turkey bacon, chopped, (optional)
2 eggs
1 tbsp water
1 tablespoon low fat cheddar cheese, shredded
2 (6-in each) fajita size whole wheat tortillas

Steps:

Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in medium nonstick skillet over medium-high heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes.
Meanwhile, combine eggs and water in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll.
To seal and toast burritos, wipe skillet with paper towels and melt remaining 1/2 tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.

BREAKFAST BURRITOS

Breakfast Burritos image

These burritos are not just for breakfast, they are a great anytime snack, if you desire, these could be fully prepared, and stored in the fridge....just make sure to bake them 10-15 minutes longer, or they may be frozen, just thaw them before baking.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen southern style hash brown potatoes
12 eggs
1/4 cup half-and-half cream or 1/4 cup milk
salt and pepper (to taste)
1 large onion, chopped
1 medium green pepper, chopped
1/2 lb bulk pork sausage, browned and drained
12 (10 inch) flour tortillas
3 cups shredded cheddar cheese
salsa (optional)

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.

Nutrition Facts : Calories 506.6, Fat 24.5, SaturatedFat 10.7, Cholesterol 260.8, Sodium 715.5, Carbohydrate 45.3, Fiber 3, Sugar 2.7, Protein 25.1

TOASTED BREAKFAST BURRITOS

Toasted Breakfast Burritos image

Provided by Food Network

Categories main-dish

Time 18m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1-½ Tbsp. I Can't Believe It's Not Butter!® Spread, divided
½ cup finely chopped assorted fresh vegetables (peppers, tomatoes and/or green onions)
2 slices turkey bacon, chopped
2 eggs
1 Tbsp. water
2 tsp. chopped fresh cilantro
1 Tbsp. shredded low fat cheddar cheese
2 (6-in. ea.) fajita size whole wheat tortillas

Steps:

Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a medium nonstick skillet over medium hight heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes. Meanwhile, combine eggs, water and cilantro in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll. Wipe skillet with paper towels and and melt remaining ½ tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.

BREAKFAST BURRITOS

Breakfast Burritos image

These are great to have in the freezer when you don't have time to make a real breakfast in the morning. Try substituting other breakfast meats (ham, bacon, turkey sausage) to suit your personal preference.

Provided by IngridH

Categories Breakfast

Time 40m

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

12 eggs
1 lb sausage
2 cups salsa
2 cups cheddar cheese, shredded
8 ounces sliced mushrooms
1/2 onion, minced
1 bell pepper, chopped finely
14 (10 inch) tortillas

Steps:

Scramble eggs, cooking to a dry consistancy. Cool and put in a mixing bowl.
Brown sausage, drain fat and cool. Add to the eggs.
Saute vegetables until they have released their liquid and it has evaporated. Cool, add to egg mixture.
Add the salsa and cheese, mix to combine.
Heat tortillas briefly to soften. Scoop 1/3-1/2 cup of filling into each tortilla and roll up.
Place each burrito in a zip-top sandwich bag and seal, squeezing out all air. Place burritos in a freezer safe container and freeze.
To reheat, remove frozen burrito from the sandwich bag, place on a microwave safe plate, and cook on full power until heated through, 1 - 1 1/2 minutes.

Nutrition Facts : Calories 465.3, Fat 24.3, SaturatedFat 9.3, Cholesterol 195.2, Sodium 1125, Carbohydrate 40.9, Fiber 3.1, Sugar 3.4, Protein 20.3

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