Zesty Breakfast Burritos Food

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.

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.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

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 GARDEN-FRESH BREAKFAST BURRITOS

Steps:

• Melt butter in a skillet over medium heat; stir in banana peppers, chile peppers, tomato, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked beef, salt, and pepper; stir until heated through, about 1 minute.
• Whisk eggs together in a bowl. Pour into the skillet with the vegetable mixture; cook and stir until eggs are set, about 5 minutes.
• Meanwhile, warm tortillas, one at a time, in a dry skillet over low heat.
• Place a medium scoop of the egg mixture on each tortilla. Add cheese and roll up, leaving one end open. Add a small dollop of sour cream to each bite, if desired.