Egg Burritos Recipes

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EGG BURRITOS



Egg Burritos image

One of my kids' favorite breakfasts, and so quick and easy too! I always have these ingredients on hand. They can even make these themselves! The ingredients are for one burrito, by you just multiply by how many servings you're making.

Provided by Charmie777

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 eggs
salt and pepper
1 flour tortilla
1/4 cup shredded cheddar cheese
1 tablespoon taco sauce (I use La Victoria brand)

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!

Nutrition Facts : Calories 358.4, Fat 21.2, SaturatedFat 9.7, Cholesterol 401.7, Sodium 638.3, Carbohydrate 18.5, Fiber 0.9, Sugar 2.1, Protein 22.1

EGG BURRITOS



Egg Burritos image

Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family's favorite combo, but I sometimes use breakfast sausage instead of bacon. -Audra Niederman, Aberdeen, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 10 burritos.

Number Of Ingredients 7

12 bacon strips, chopped
12 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced

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.

Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 251mg cholesterol, Sodium 726mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.

SAUSAGE-EGG BURRITOS



Sausage-Egg Burritos image

My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.-Wendy G. Ball, Battle Creek, Michigan.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 pound bulk lean turkey breakfast sausage
3 large eggs
4 large egg whites
1 tablespoon olive oil
2 cups chopped fresh spinach
2 plum tomatoes, seeded and chopped
1 garlic clove, minced
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches), warmed
Salsa, optional

Steps:

  • In a large nonstick skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-6 minutes. Remove from pan., In a small bowl, whisk eggs and egg whites until blended. In same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary. , In skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir until spinach is wilted, 2-3 minutes. Stir in sausage and eggs; heat through. Sprinkle with pepper., To serve, spoon 2/3 cup filling across center each tortilla. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with salsa.

Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 596mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

AVOCADO AND EGG BREAKFAST BURRITO



Avocado and Egg Breakfast Burrito image

A flour tortilla wrapped around soft scrambled eggs, with the savory creaminess of avocado. Add some tomatoes, shredded cheese, and even some cilantro for a great-tasting breakfast burrito that will keep your appetite curbed all day long.

Provided by *Sherri*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 9

2 (10 inch) flour tortillas
1 tablespoon butter
4 medium eggs
1 cup shredded mild Cheddar cheese
1 Hass avocado - peeled, pitted, and sliced
1 small tomato, chopped
1 small bunch fresh cilantro, chopped, or to taste
1 pinch salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

  • Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
  • Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

Nutrition Facts : Calories 862.8 calories, Carbohydrate 48.5 g, Cholesterol 459.7 mg, Fat 58.9 g, Fiber 9.9 g, Protein 38.3 g, SaturatedFat 24.8 g, Sodium 1161.3 mg, Sugar 4.5 g

EASY GARLIC-CHICKEN EGG BURRITO RECIPE



Easy Garlic-Chicken Egg Burrito Recipe image

Stuff these hearty but easy-to-make burritos with all kinds of people-pleasing ingredients in our Easy Garlic-Chicken Egg Burrito Recipe. This great egg burrito recipe includes cheese, eggs and garlicky chunks of chicken.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 20m

Yield 6 servings

Number Of Ingredients 8

8 eggs
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. butter or margarine
4 KRAFT 2% Milk Singles, chopped
1 cup chopped cooked chicken
1 tsp. minced garlic
6 flour tortillas (6 inch)

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.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 300 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

EGG BURRITO



Egg Burrito image

an easy and delicious take on the usual breakfast burrito

Provided by Yummy

Categories     Uncategorized

Number Of Ingredients 15

½ cup tomatoes (chopped)
½ cup onions (chopped)
1 tablespoon garlic (chopped)
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons mayonnaise
1 tablespoon milk
1 tablespoon white sugar
3 large eggs
½ teaspoon salt
1/3 cup milk
4 pcs. Tortilla
1 cup bacon or ham
Cheese (optional)
Siracha (optional)

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.

Nutrition Facts :

EASY EGG BREAKFAST BURRITO



Easy Egg Breakfast Burrito image

A hot and quick breakfast is easier than you think! Make an egg breakfast burrito in less than ten minutes. Eggs are scrambled with sautéed onions and peppers, then topped with melty cheese and salsa on a warm tortilla.

Provided by Heather

Categories     Breakfast

Number Of Ingredients 8

1/2 tablespoon olive oil
1 tablespoon finely diced onions
1 tablespoon finely diced bell pepper
2 large eggs
salt and pepper (to taste)
1 10-inch flour tortilla
1/4 cup shredded cheddar cheese
2 tablespoons salsa

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.

Nutrition Facts : Calories 408 kcal, Carbohydrate 20 g, Protein 21 g, Fat 27 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 357 mg, Sodium 733 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving

MAKE-AHEAD MORNING EGG BURRITOS



Make-Ahead Morning Egg Burritos image

Start the day off with delicious flavor when you serve these Make-Ahead Morning Egg Burritos. Fill flour tortillas with a creamy, cheesy egg mixture and refrigerate them overnight for delicious Make-Ahead Morning Egg Burritos the next day.

Provided by My Food and Family

Categories     Home

Time 12h20m

Yield 8 servings

Number Of Ingredients 6

3 cups ORE-IDA Mini TATER TOTS
8 eggs
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup each finely chopped green peppers and onions
8 flour tortillas (8 inch)
1 cup KRAFT Shredded Pepper Jack Cheese

Steps:

  • Place TATER TOTS in single layer on microwaveable plate. Microwave on HIGH 3 min. Set aside until ready to use.
  • Whisk eggs and sour cream until blended. Cook peppers and onions in large nonstick skillet on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add egg mixture; mix well. Cook 4 min. or until egg mixture is set, stirring occasionally. Remove from heat. Stir in TATER TOTS.
  • Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
  • Refrigerate overnight.
  • Cook the burritos in nonstick skillet or grill pan on medium-high heat 2 to 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 205 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 15 g

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.

EGG BURRITOS



Egg Burritos image

Categories     Egg     Breakfast     Bake

Yield makes 2 servings

Number Of Ingredients 8

1 tablespoon olive or canola oil
1/2 pound favorite loose or ground sausage
4 large eggs
2 tablespoons favorite salsa
1 cup coarsely grated sharp Cheddar cheese (about 4 ounces)
2 garlic cloves, minced
1 teaspoon cayenne (optional)
2 large flour tortillas, warmed

Steps:

  • In a medium nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel-lined plate to drain.
  • In a medium bowl, whisk together the eggs, salsa, 1/2 cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
  • Return the nonstick skillet to moderate heat and warm the remaining 1/2 tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
  • Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.

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From foodfusion.com


SAUSAGE EGG AND CHEESE BREAKFAST BURRITOS RECIPE
2021-07-16 Spread out the tortillas onto a baking sheet. Place an equal portion of the sausage and egg on each tortilla. Sprinkle an equal amount of shredded cheese on top of each tortilla. Place under the broiler of your oven to melt the cheese. Drizzle each burrito with hot sauce, taco sauce, or salsa. Roll up the burrito and serve.
From thespruceeats.com


EGG AND CHEESE BURRITOS RECIPE - PILLSBURY.COM
2011-03-20 4 flour tortillas (8 to 10 inch) ; 1 teaspoon olive or canola oil ; 2 cups fat-free cholesterol-free egg product (from two 8-oz. cartons) or 8 eggs, lightly beaten ; 1/4 cup shredded reduced-fat Cheddar cheese (1 oz) ; 1/2 cup chunky-style salsa
From pillsbury.com


EGG BURRITO - CULINARY HILL
2022-06-19 Recipe tips and variations. Yield: This recipe yields 2 egg burritos. Repeat the same instructions below to make several tortillas to multiply this recipe desired for meal prep or to feed the family.; Storage: Transfer any leftover Egg Burritos to an airtight container and refrigerate for up to 3 days. Make ahead: Assemble the Egg Burritos up to 3 days in advance, then tightly in plastic wrap ...
From culinaryhill.com


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