BRUNCH BURRITOS
I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.-Beth Osburn, Levelland, Texas
Provided by Taste of Home
Time 4h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 9 ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers., Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°., Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice.
Nutrition Facts : Calories 683 calories, Fat 38g fat (15g saturated fat), Cholesterol 449mg cholesterol, Sodium 1650mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 35g protein.
MAKE-AHEAD BREAKFAST BURRITOS
This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.
Provided by By Jessica Walker
Categories Breakfast
Time 8h40m
Yield 8
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
- In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
- Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
- Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g
BREAKFAST BURRITOS
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Categories Egg Potato Breakfast Brunch Quick & Easy Sausage Avocado Tortillas Monterey Jack Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
- Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
- Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
- Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
- Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
ASPARAGUS BRUNCH BURRITOS
Make and share this Asparagus Brunch Burritos recipe from Food.com.
Provided by dandelionleaf
Categories Breakfast
Time 35m
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop asparagus into 2 cm pieces, dice onion, thinly slice mushrooms.
- Sautee with rosemary in oil, over medium heat.
- Scramble eggs in separate pan.
- Heat refried beans in microwave.
- Warm tortillas.
- Spread beans in center of tortillas, followed by asparagus mixture, then scrambled eggs.
- Wrap burritos.
- Garnish with rosemary and serve with salsa on the side.
Nutrition Facts : Calories 361.1, Fat 12, SaturatedFat 3.2, Cholesterol 186, Sodium 761.1, Carbohydrate 47.5, Fiber 6.2, Sugar 4.3, Protein 16.8
ASPARAGUS BRUNCH STACK
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
Provided by Tom Kerridge
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 4
Steps:
- Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
- Tip the asparagus spears into the water and cook for 3 mins. Meanwhile, grill or pan-fry the black pudding until crispy on the outside. Make stacks of black pudding, a handful of watercress and the asparagus, and top each with an egg.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
ASPARAGUS BRUNCH BREAD
I love this bread. It is so simple and a great way to use up that wilting asparagus in your fridge. I am vegetarian, so I omit the ham and it is still great. If I have some blue cheese on hand, I crumble some into the bread batter and it is fabulous.
Provided by VeggieClaire
Categories Quick Breads
Time 1h5m
Yield 1 9x9 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels.
- Cut ham Into 1/4-inch (5 mm) wide strips; cut into about 1 -inch (2.5 cm) lengths to make strips. Thin end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside.
- In large bowl, stir together flour, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and butter; pour over flour mixture. Sprinkle with green onion and 3/4 cup (175 mL) of the cheese; stir with wooden spoon just until smooth.
- Spoon half of the batter into greased 9-inch (2.5 L) square cake pan, spreading over bottom. Arrange half of the asparagus in single layer over top. Sprinkle with ham.
- Spoon in remaining batter, spreading evenly. Arrange remaining asparagus over top. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for 50 to 60 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes.
- Invert wire rack over pan. Holding both tightly together, invert pan to turn bread out onto rack. Remove pan. Invert serving platter onto bread. Holding rack and platter together, quickly invert. Remove rack. Serve warm or at room temperature. (Bread can be cooled, covered with plastic wrap and set aside for up to 4 hours.).
Nutrition Facts : Calories 308.6, Fat 11.4, SaturatedFat 6, Cholesterol 95.2, Sodium 541, Carbohydrate 38.9, Fiber 3, Sugar 1.2, Protein 13.2
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to high and line two sheet pans with foil.
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
PAPADZULES (EGGS AND ASPARAGUS IN TORTILLAS WITH PEPITA SAUCE)
A dish from the Yucatán Peninsula in southeastern Mexico, papadzules are similar to enchiladas in that they feature tortillas that are dipped and coated in a sauce, then filled, rolled and topped with more sauce. Traditionally, papadzules are served with hard-boiled eggs and topped with a toasted pepita sauce and a spicy habanero-tomato salsa. In this late-spring version, jammy eggs and blanched asparagus serve as the filling, and an uncooked sauce of pepitas and jalapeños finishes everything off. Be sure to cook the eggs for the full 6½ minutes or the yolks will be too runny.
Provided by Rick A. Martinez
Categories brunch, dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook, adjusting the heat to maintain a gentle boil, for 6½ minutes for jammy eggs with a soft and runny yolk (or longer for medium- or hard-boiled eggs). Transfer the eggs to the bowl of ice water and chill until just slightly warm, about 2 minutes. (Keep the water boiling.) Gently crack the eggs all over and peel, starting from the wider end, which contains the air pocket. That gap between egg and shell makes peeling easier. Cut the eggs into quarters. Set 8 quarters aside for serving.
- Add the asparagus to the same pot of boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain, transfer to a medium bowl and let sit until ready to assemble.
- Heat a tortilla in a small skillet over medium heat, turning once, until warm, about 1 minute. Wrap in a clean kitchen towel or foil. Repeat with the remaining tortillas, stacking and wrapping them in the towel.
- Reserve ¼ cup pepitas and ¼ cup scallions for garnish. Combine remaining pepitas, remaining scallions, the garlic, jalapeños, cilantro, lime juice, 3 cups water and salt (1 teaspoon coarse kosher salt or 2 teaspoons Diamond Crystal) in the jar of a blender. Purée until smooth and the consistency of heavy cream. Taste and season with salt and lime juice if necessary. Transfer to a medium bowl.
- Working one at a time and using tongs, dip a tortilla into the purée, turning to completely coat in sauce. Transfer to a baking sheet as you go.
- Arrange 4 egg quarters and a few pieces of asparagus down the center of each tortilla. Fold one side over, then roll up the tortilla. Place seam-side down on a plate. Repeat with the remaining tortillas, dividing among plates and spooning the remaining pepita purée over. Top with the reserved pepitas, scallions, egg quarters and any remaining asparagus.
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ASPARAGUS THREE-CHEESE BURRITOS | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 1 min
- Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups (1.5 L) water to a boil over high heat. Drop asparagus into the water. Reduce heat and simmer for 3 to 5 minutes or just until tender. Drain and let cool.
- Meanwhile, in a bowl, combine ricotta, mozzarella and Parmesan cheeses, thyme and oil. Add salt and pepper, to taste.
- Spoon about one-quarter of the cheese mixture into center of a tortilla. Spread to within ½ inch (1 cm) of the edges. Divide asparagus into 4 portions. Lay one portion in the center of tortilla. Fold in bottom and one side and roll the tortilla around the asparagus allowing the tips to extend out the top of burrito. Repeat with remaining tortillas and filling.
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- Set aside just a wee bit of the tablespoon of butter—you’ll use it for greasing the pan when you go to fry your eggs in a minute.
- Set the asparagus in a frying pan that has a tight-fitting lid. Add a splash of water, set on the lid, and turn the heat to medium-high. (If you want to make yourself some toast, get that started now.) Let the asparagus steam like this until bright green and tender; the exact time will depend on how thin your asparagus stalks are—less for slender, twiggy stalks and more for fatter ones. A good middle-ground estimate is about 3 ½ to 4 minutes. Shake the pan occasionally and keep checking—you’ll know when they’re done.
- Drain off all but about a tablespoon of water (or, if the water’s gone, add a tablespoon) and turn the heat to low. Drop in the miso butter and swirl, gently tossing the asparagus in the butter to coat. It should look slightly saucy. Set the asparagus on the plate you plan to eat them off of, and cover them with your pan lid so they stay warm.
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