Banana Breakfast Burritos Recipes

AWESOME BREAKFAST BURRITOS

Steps:

• In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
• Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
• To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

BREAKFAST BURRITO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
• Warm the tortillas one at a time in the skillet.
• Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

EASY MONEY BREAKFAST BURRITOS

Steps:

• Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
• In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
• Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
• In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
• In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
• Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
• While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
• To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
• To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
• NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
• Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
• To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
• Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
• Enjoy!

BANANA WAKE-UP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
• Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.

BREAKFAST BURRITOS

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.

BANANA BURRITO (WW)

Steps:

• Lay tortilla on flat surface and spread evenly with peanut butter and jam.
• Sprinkle with coconut.
• Place banana on edge of tortilla and roll up to enclose.
• Wrap loosely in paper towel and microwave on high for 30-35 seconds.
• Unwrap from paper towel and enjoy!

BREAKFAST-FOR-DINNER BURRITOS

Steps:

• Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
• Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.

FREEZER-PREP BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full "scramble" effect.
• Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
• Add the vegetable stock and cook until absorbed in the tofu.
• Drizzle with hot sauce if you desire.
• Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
• NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
• Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
• Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
• Place your burritos in a plastic bag and freeze until breakfast.
• NOTE: Save for up to 1 month.
• When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
• Allow to cool for 1 minute.
• Enjoy!

TASTY BREAKFAST BURRITOS

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
• Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
• Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
• Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
• Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

BANANA BREAKFAST BURRITOS

Steps:

• 1. Prepare the sugar syrup and reserve in the pan off heat. In a small bowl mix the sugar and cinnamon. Peel the bananas and cut in half lengthwise. 2. In a large (12-inch) nonstick skillet melt the butter and cook the bananas, in batches, turning once, until light brown on both sides. Remove the bananas to a plate. Sprinkle with cinnamon-sugar. Reserve on the plate. 3. In a clean, dry large nonstick skillet, warm the tortillas, 1 at a time, turning, until soft and pliable. Stack and cover to keep warm. 4. To assemble, put 2 banana halves on half of each tortilla and fold into half-moons. 5. In the same skillet, heat about 2 tablespoons of vegetable oil. Put the folded tortillas in the hot oil, 1 or 2 at a time, and cook until light brown and crisp on both sides, 20 to 30 seconds for each side. Add more oil if needed. 6. Reheat the syrup. Transfer the burritos to serving plates. Pour about 2 tablespoons of the warm syrup over each burrito and serve at once. Pass remaining syrup at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEANUT BUTTER AND BANANA BURRITO

Steps:

• Heat tortilla over open flame of burner, till heated thru and pliable, turning once.
• Quickly spread peanut butter over 1/2 of tortilla, and top with banana slices.
• Fold in ends or tortilla, and then roll up!
• Enjoy!