Easy Egg Burritos Recipes

EGG BURRITOS

Steps:

• Whisk the eggs together with a little salt and pepper and a tiny splash of water.
• Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan.
• Add the eggs to pan and gently scramble until light and fluffy.
• Heat tortilla over open flame of burner and few seconds per side until heated.
• Spoon eggs down center of tortilla and top with cheese and a little taco sauce.
• Roll up burrito style!

EGG BURRITOS

Steps:

• In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

EASY GARLIC-CHICKEN EGG BURRITO RECIPE

Steps:

• Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
• Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chicken and garlic; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
• Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

BACON 'N' EGG BURRITOS

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.

EGG BURRITO

Steps:

• For the Simple Salsa; mix tomatoes, onions, garlic, salt and pepper. Set aside
• For the sweet mayo Sauce; mix mayonnaise, milk and white sugar. Set aside.
• For the scrambled eggs; mix together eggs, salt and milk. Set aside.
• In a pan at medium heat, cook ham or bacon till it changes in color, take these out. Using the remaining oil, cook the scrambled eggs mixture. Continuously mixing till it cooks but still looks a bit wet. Set aside.
• In a new pan, heat a tortilla for 30 seconds on each side. Take this out of the pan and add in Siracha, salsa, bacon or ham, scrambled eggs, sweet mayo sauce, and cheese. Roll from one end till the middle, fold in the sides, and roll till the end.
• Place this back in the pan end side down to brown, once the bottom browns, flip this to brown the top. Once both sides are done take this out of the pan.
• Cut into half before serving.

EASY EGG BREAKFAST BURRITO

Steps:

• In a nonstick skillet over medium heat, add olive oil. When hot, add diced onion and pepper. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent - about 3 to 4 minutes.
• In a bowl, whisk eggs together until combined. Pour eggs into skillet with veggies. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and season to taste with salt and pepper.
• Microwave your tortilla for about 10 seconds, or until warm. Top with shredded cheese, scrambled eggs, and salsa. Roll into a burrito and enjoy.

EASY EGG AND AVOCADO BREAKFAST BURRITO

Steps:

• In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
• Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

BEAN AND EGG BREAKFAST BURRITO

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.