Farmers Market Breakfast Burrito Recipes

FARMER'S MARKET BREAKFAST BURRITO

Farmer's Market Breakfast Burrito image

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

2 10-inch flour tortillas
6 large eggs, lightly beaten (you may substitute 5 egg whites and 1 egg yolk)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup fresh cilantro leaves
1/4 cup shredded Monterey Jack cheese
Tomatillo Avocado Salsa
Breakfast Burrito Pico de Gallo

Steps:

Heat tortillas directly over gas flame or in a large skillet, turning frequently until heated through and softened. Set aside.
Whisk eggs in a medium bowl. Season with salt and pepper. In a medium nonstick skillet, melt butter over medium-high heat. When the butter is melted and foamy, add the eggs. Reduce heat to medium. Sprinkle with the cilantro and cheese. Using a rubber spatula or a flat wooden spoon, push eggs toward the center while tilting skillet to distribute runny parts. Cook to desired consistency. Remove from skillet.
Divide eggs between tortillas. Top with salsa and pico de gallo (reserving extra salsa and pico de gallo for another use). Fold the tortillas over the filling to enclose. Serve immediately.

BREAKFAST BURRITOS

Breakfast Burritos image

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.

Categories Egg Potato Breakfast Brunch Quick & Easy Sausage Avocado Tortillas Monterey Jack Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
4 (9-to 11-inch) flour tortillas
7 to 8 ounces Mexican chorizo (see cooks' note, below), casings removed
4 large eggs
1 teaspoon water
1 tablespoons olive oil
1 cup coarsely grated Monterey Jack (about 4 ounces)
1 avocado, sliced
About 1/4 cup fresh or bottled salsa

Steps:

Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.

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