Breakfast Egg And Bean Burritos Recipes

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EGG 'N' POTATO BURRITOS



Egg 'n' Potato Burritos image

"This is my husband's favorite dish," Ann Yarber says from Washington, Oklahoma. The scrumptious combination with hash browns and eggs adds zip to breakfasts on the fly.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 cup frozen shredded hash brown potatoes
3 green onions, chopped
1 tablespoon olive oil
8 large eggs, lightly beaten
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1/2 teaspoon salt
1/2 teaspoon pepper
6 fat-free flour tortillas (8 inches), warmed
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. , In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat. , Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 317 calories, Fat 13g fat (5g saturated fat), Cholesterol 297mg cholesterol, Sodium 905mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

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

BEAN AND EGG BREAKFAST BURRITO



Bean and Egg Breakfast Burrito image

Oh my goodness, these burritos turned out so good. I invented this recipe last night wanting to prepare breakfast burritos for my husband and grandson. It was getting late, so I wanted to fix something quick and easy but tasty. These filled the bill perfectly. I'd like to add here that I needed to prepare these without being spicy. If I'd been making them for me and my daughter, I would add some of several possibilites such as chopped green chilis, salsa, onion, garlic; any number of options you can think of. I'll write up this recipe as I prepared them, but add whatever you like - go wild! I believe these burritos would be perfect for OAMC.

Provided by Happy Hippie

Categories     Breakfast

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/2 lbs pinto beans, canned, rinsed and drained (40 oz. can)
12 eggs
4 teaspoons chicken bouillon granules
water, as needed
12 flour tortillas, burrito-size (approximately 8-10 inches)
8 ounces monterey jack cheese, grated
black pepper

Steps:

  • Rinse and drain pinto beans.
  • Add to large skillet and mash.
  • Heat over medium to medium-low heat.
  • Add chicken bouillon.
  • Add water to bring to the consistency you desire.
  • Once beans are simmering, add eggs.
  • Break eggs and gently fold into beans.
  • Continue to cook and fold eggs into beans. Do not beat eggs into beans.
  • Cook until eggs are set to your liking.
  • Remove from heat.
  • Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear.
  • Remove tortilla to a sheet of waxed paper.
  • Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla.
  • Sprinkle with ground pepper.
  • Add grated cheese.
  • Fold burrito style.
  • Serve immediately or package for breakfasts or lunches.

Nutrition Facts : Calories 378.9, Fat 14.1, SaturatedFat 6.1, Cholesterol 229.4, Sodium 493, Carbohydrate 40.9, Fiber 9.4, Sugar 1.5, Protein 22.3

BREAKFAST-FOR-DINNER BURRITOS



Breakfast-for-Dinner Burritos image

Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn't time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it's also easy to customize and make your own.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 ounces seasoned curly fries
3/4 cup refried beans
3 tablespoons salsa, plus more for serving
1 tablespoon extra-virgin olive oil
4 pieces Canadian bacon, chopped
2 scallions, thinly sliced
1/4 teaspoon ancho chile powder
8 large eggs, lightly beaten
Kosher salt and freshly ground pepper
3/4 cup shredded Mexican cheese blend
4 large flour tortillas
1 avocado, sliced

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.

Nutrition Facts : Calories 740, Fat 41 grams, SaturatedFat 12 grams, Cholesterol 406 milligrams, Sodium 1631 milligrams, Carbohydrate 63 grams, Fiber 8 grams, Sugar 4 grams, Protein 33 grams

BREAKFAST EGG AND BEAN BURRITOS



Breakfast Egg and Bean Burritos image

Made with eggs, bacon-baked beans, green onions and Cheddar cheese, this egg and bean omelet is filled with plenty of south-of-the-border flavor. Whether it's served for breakfast, lunch, or even a quick supper, it's a great way to fit fiber-rich beans into your day.

Provided by cannedfood

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can maple-cured bacon-baked beans or 1 (16 ounce) can other smoky-baked beans
6 large eggs
salt & freshly ground black pepper, to taste
1 tablespoon butter or 1 tablespoon margarine
6 slices cooked bacon, crumbled
1/3 cup chopped green onion
flour tortilla, warmed
1/2 cup shredded cheddar cheese
canned salsa (optional) or ketchup (optional)

Steps:

  • Heat the beans in a small saucepan until heated through; keep warm.
  • In a medium bowl, beat the eggs with salt and pepper.
  • Melt the butter in a 10-inch, non-stick skillet over medium heat. Add the eggs and sprinkle with the bacon and green onions. Cook, stirring occasionally, until the eggs are softly cooked.
  • Divide the egg mixture into 6 parts, and spoon one part into each tortilla. Top each with 1/4 cup beans and 1 tablespoon plus 1 teaspoon cheese. Fold in the ends and roll up the burritos. Serve with salsa, if desired.
  • Servings: 6.
  • Nutritional Information Per Serving: Calories 390; Total fat 16g; Saturated fat 7g; Cholesterol 235mg; Sodium 920mg; Total carbohydrate 43g; Fiber 6g; Protein 18g; Vitamin A 8%DV*; Vitamin C 2%DV; Calcium 15%DV; Iron 20%DV.
  • * Daily Value.

Nutrition Facts : Calories 135.5, Fat 10.2, SaturatedFat 3.9, Cholesterol 225.4, Sodium 269.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 9.4

BREAKFAST BURRITOS



Breakfast Burritos image

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

8 medium (soft taco-sized) flour tortillas
5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
2 scallions, thinly sliced
1/2 teaspoon ground cumin
1 cup refried black beans (from a 16-ounce can)
6 large eggs, beaten
Kosher salt
Hot sauce, for drizzling (optional)
1 small ripe avocado, pitted, peeled and sliced
1/4 cup fresh cilantro leaves

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.

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.

AVOCADO & BLACK BEAN EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY



Avocado & Black Bean Egg Wrapped Breakfast Burrito Recipe by Tasty image

Here's what you need: eggs, salt, shredded parmesan cheese, butter, shredded cheddar cheese, black beans, onion, bell pepper, avocado

Provided by Claire Nolan

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 9

2 eggs
salt, to taste
1 tablespoon shredded parmesan cheese
½ tablespoon butter
¼ cup shredded cheddar cheese
¼ cup black beans
¼ cup onion, cooked
¼ cup bell pepper, cooked
3 slices avocado

Steps:

  • In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
  • In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, black beans, onions, and peppers to the center of the egg wrap.
  • Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
  • Add avocados and remove from the pan. Fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
  • Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 21 grams, Fat 36 grams, Fiber 7 grams, Protein 29 grams, Sugar 5 grams

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From montyboca.com


SPINACH, EGG, AND CHEESE BREAKFAST BURRITOS - THE HUNGRY WAITRESS
Beat the eggs, milk, salt, and pepper together. Melt the butter in a medium skillet over medium heat. Pour in the egg mixture and gently stir until the eggs are almost set, turn of the heat, and toss the spinach into the scrambled eggs. Lay out all eight tortillas, scoop around a 1/2 cup of the scrambled egg mixture and 2 Tablespoons of cheddar ...
From thehungrywaitress.com


EGG AND REFRIED BEANS BREAKFAST BURRITO RECIPE | SPARKRECIPES
Directions. Pan fry eggs until yolks are solid (cooked "over-hard"). Take tortilla, spread refried beans in a line down the center. Add salsa or tomato if desired, and sprinkle with cheese. Microwave on High for approx. 30-45 seconds. Add eggs and roll up burrito style. Makes 1 burrito. Recipe submitted by SparkPeople user CATGORE.
From recipes.sparkpeople.com


BREAKFAST EGG AND BEAN BURRITOS RECIPE - FOOD NEWS
Egg & Bean Breakfast Burrito. Heat the beans in a small saucepan until heated through; keep warm. In a medium bowl, beat the eggs with salt and pepper. Melt the butter in a 10-inch, non-stick skillet over medium heat. Add the eggs and sprinkle with the bacon and green onions.
From foodnewsnews.com


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