Cheesy Breakfast Burrito Recipes

CHEESY SAUSAGE BREAKFAST BURRITOS

Steps:

• Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside. , In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set., Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up.

BREAKFAST BURRITOS WITH CHEESE

Steps:

• Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
• Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
• Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
• Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, along with a pinch of cheese. Roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients.

MEXICAN BREAKFAST BURRITO

Steps:

• Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
• Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
• Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.

CHEESY SALMON BREAKFAST BURRITO BAKE

Steps:

• Preheat oven to 375 degrees.
• Melt 1 tablespoon butter in a heavy bottom pan. When melted add in the onions and peppers. Cook until vegetables are crisp tender; stir in salmon and cook until warm.
• Beat together the eggs, horseradish and evaporated milk. Add to pan and as eggs began to set, gently pull cooked portion to the center and repeat process until eggs are set; season to taste with salt and pepper.
• Warm the flour tortillas either wrapped in foil in the oven until warm or a few at a time in the microwave. Once soft and pliable, spoon a couple of spoons egg mixture slightly off center, tuck in ends and roll up burrito style. Place the filled tortillas in an oven proof dish that has been sprayed with non-stick cooking spray.
• In a medium saucepan melt the butter and stir in flour, salt and cayenne. Cook over medium until flour begins to brown. Whisk in the 1 cup stock, cream, mustard and tarragon. Cook over medium heat until slightly thickened, 2 to 3 minutes; remove from heat and stir in shredded cheese. If sauce becomes to thick, thin with remaining 1/4 cup stock.
• Pour the sauce over the burritos, sprinkle with Spanish paprika and place in preheated oven for 15 minutes or until heated through. Serve immediately.

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.