Bacon Breakfast Burrito Bites Recipes

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BACON BREAKFAST BURRITO BITES



Bacon Breakfast Burrito Bites image

Eggs and bacon pair with Mexican flavors in this bite-size tortilla cup that is packed with flavor!

Provided by Jessica Walker

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 8

6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
12 eggs
1/2 cup cooked bacon bits
1/4 cup canned Old El Paso™ refried beans
1/4 cup shredded Cheddar cheese (1 oz)
Green onion, chopped, if desired
Sour cream, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350° F. Spray 12 regular-size muffin cups with cooking spray.
  • Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave uncovered on High 15 seconds to soften. Place 1 in each muffin cup, using bottom of small glass to press into each cup.
  • In large bowl, beat eggs until fluffy. Fold in bacon bits. Heat 10-inch skillet over medium-low heat; pour egg mixture into pan. Scramble eggs until fluffy.
  • Place 1 teaspoon beans in bottom of each tortilla-lined cup; add 1/4 cup egg mixture to each cup. Top each with 1 teaspoon cheese.
  • Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • Top with remaining ingredients; serve immediately.

Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 190 mg, Fat 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 1/2 g

BACON 'N' EGG BURRITOS



Bacon 'n' Egg Burritos image

"My husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.," says Robyn Larabee of Lucknow, Ontario. "Jason created this version that our guests enjoy as much as we do."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

6 bacon strips, diced
1 cup frozen cubed hash brown potatoes
2 tablespoons chopped onion
6 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
2 tablespoons taco sauce
1/2 to 1 teaspoon hot pepper sauce
4 flour tortillas (10 inches), warmed
Sour cream and chopped tomatoes, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.

Nutrition Facts : Calories 656 calories, Fat 40g fat (17g saturated fat), Cholesterol 374mg cholesterol, Sodium 932mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein.

BREAKFAST BURRITOS



Breakfast Burritos image

A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.

Provided by JANINARAI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 35m

Yield 10

Number Of Ingredients 5

1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
  • Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
  • Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 44.9 g, Cholesterol 244.3 mg, Fat 39.1 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 14.7 g, Sodium 1180.9 mg, Sugar 2 g

BEST BACON BREAKFAST BURRITOS



Best Bacon Breakfast Burritos image

This is the best bacon breakfast burrito recipe is so delicious and will quickly become a favorite of yours!

Provided by Lisa

Categories     Breakfast

Time 25m

Number Of Ingredients 10

8 oz bacon
2 tsp butter
6 eggs
½ tsp salt
½ tsp garlic powder
1 cup pepper jack cheese shredded
1 white onion (diced)
½ cup cilantro (chopped)
Salsa of choice
6 Flour Tortillas

Steps:

  • If making pico or salsa do that first.
  • In a medium fry pan cook bacon* until done to your desired crispiness. When cool enough cut into small pieces. Set aside.
  • Whisk together eggs, salt, pepper and garlic powder. In a cold nonstick pan add the butter and the whisked eggs. Turn heat to medium and whisk continuously until eggs are cooked. *

Nutrition Facts : Calories 402 kcal, Carbohydrate 18 g, Protein 18 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 209 mg, Sodium 827 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE



Breakfast Burritos With Bacon, Egg, and Cheese image

This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great

Provided by Alan Delgado

Time 45m

Yield Makes 4

Number Of Ingredients 7

8 slices bacon
10 large eggs
4 Tbsp. unsalted butter
1 cup coarsely grated Oaxaca or Chihuahua cheese; plus more for serving (optional)
4 Homemade Flour Tortillas, warmed
¾ cup Creamy Black Beans, warmed
2 cups crushed tostadas or tortilla chips

Steps:

  • Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
  • Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
  • Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.

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