Egg Cheese And Turkey Breakfast Burritos Recipes

MINI EGG AND CHEESE BREAKFAST BURRITOS

Steps:

• In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
• To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.

TURKEY BREAKFAST BURRITOS

Steps:

• 1 Warm turkey in small frying pan.
• 2 add Cayenne, and cumin mix well.
• N.B. add water if appears to dry.
• 3 once mixed well add eggs and scramble all together until eggs are cooked.
• 4 remove egg mixture into bowl.
• 5 place a spoon full of egg mixture, cheese (per taste) and salsa (per taste) in tortilla and wrap.
• 6 toast wrapped buritto in frying pan until tortilla is firm and holds shape.
• enjoy.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

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.