SAUSAGE BREAKFAST BURRITOS
Steps:
- In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 429 calories, Fat 25g fat (9g saturated fat), Cholesterol 188mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
YUMMIEST MEAT LOVER'S BREAKFAST BURRITO
A lot of breakfast burritos out there never seem to have enough meat! Here is a recipe that I whipped up one day when I was craving a filling breakfast style burrito.
Provided by cali_love
Categories Breakfast
Time 20m
Yield 1 burrito, 1 serving(s)
Number Of Ingredients 12
Steps:
- I find it easier to pre-cook the bacon and breakfast sausages in microwave on a plate lined with paper towels to catch the drippings. For one bacon slice and 2 breakfast sausage links, it takes about 1-3 minutes depending on microwave power. Remove and let cool, then chop sausage and bacon into small bits.
- Meanwhile, quarter-slice the hot dog lengthwise into four thin strips, then dice.
- Dice up 1/4 cup of ham.
- Next, dice the tomato and green onions.
- Break the eggs into a medium sized bowl and whisk. Add a splash of milk, and salt and pepper to taste. Whisk in the chopped tomato and scallions and put aside.
- Heat a non-stick frying skillet over medium heat. Lightly coat the bottom with oil of your choice.
- Fry the diced hot dog and ham until lightly browned. Add the cooked breakfast sausage and sliced bacon to brown.
- Pour the egg mixture over the meat in the skillet and scramble.
- Just before taking out of pan, sprinkle shredded cheese throughout. The residual heat will melt the cheese to a nice, gooey consistency.
- Serve in a warm tortilla, and with salsa or hot sauce if preferred.
- Enjoy!
Nutrition Facts : Calories 1082.7, Fat 84.5, SaturatedFat 34.2, Cholesterol 602.4, Sodium 2104.9, Carbohydrate 23.5, Fiber 2.5, Sugar 5.5, Protein 54.9
CRISPY ROLLED BREAKFAST BURRITO
I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.
Provided by Chef John
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
- Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
- To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
- Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
- Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.
Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g
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