Fast And Easy Breakfast Burritos Recipes

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QUICK BREAKFAST BURRITOS



Quick Breakfast Burritos image

When my family is in the mood for Mexican food, this is the recipe I reach for. It's a nice change of pace from traditional breakfast food. Your family will love the zippy flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 6

1 pound bulk pork sausage
12 large eggs, lightly beaten
10 flour tortillas (6 inches)
2 cups sour cream
1 jar (16 ounces) picante sauce
1 can (2-1/4 ounces) sliced ripe olives, optional

Steps:

  • In a large skillet, brown and crumble sausage; drain. Add eggs and cook over medium heat for 5-7 minutes or until set. Spoon about 1/4 cup egg mixture down center of each tortilla. Top each with sour cream, picante sauce and olives if desired. Fold in sides of tortilla.

Nutrition Facts :

EASY MONEY BREAKFAST BURRITOS



Easy Money Breakfast Burritos image

Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.

Provided by LYNDERAE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 1h

Yield 10

Number Of Ingredients 8

1 pound bulk pork sausage
½ small onion, chopped
2 teaspoons butter
12 eggs, beaten
1 (4 ounce) can diced green chilies, drained
¾ cup process cheese food (such as Velveeta®), divided
¾ cup salsa
1 (10 ounce) package burrito-size flour tortillas

Steps:

  • Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
  • In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
  • Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 17.6 g, Cholesterol 259.3 mg, Fat 21.4 g, Fiber 1.4 g, Protein 18.4 g, SaturatedFat 8 g, Sodium 1049 mg, Sugar 2.1 g

EASY BREAKFAST BURRITOS



Easy Breakfast Burritos image

This is a handy breakfast burrito to make ahead of time and freeze, then heat up in the microwave for a fast breakfast on the go. These are so handy to throw in my lunchbox on my way to work. The kids also love to heat one up for a quick breakfast before school.

Provided by choco chip

Categories     Breakfast

Time 30m

Yield 20 burritos, 20 serving(s)

Number Of Ingredients 6

12 eggs
1 (4 ounce) can chopped green chilies, drained
2 lbs bulk sausage (I use Farmland Pork & Bacon Sausage)
1 lb frozen diced potatoes
cheddar cheese, shredded
20 tortillas

Steps:

  • Brown sausage and potato in separate pans until done. Scramble eggs and chiles together and cook until done. Mix potatoes, eggs, and sausage together in one bowl. Place 1-2 spoonfuls of mixture in a tortilla and top with shredded cheese. Fold burrito shut, package, and freeze. To serve: Heat the burrito in a microwave for 1-2 minutes, and enjoy!
  • Note: I really recommend the Farmland Bacon and Pork sausage because my family likes the smoky bacon flavor. If you can't find it, you could add some chopped cooked bacon to the meat/potato/egg mixture before wrapping the burrito. You can be creative with this recipe. Sometimes I add onion, or hot chiles, crushed red pepper, or hot sauce.

Nutrition Facts : Calories 388.3, Fat 17, SaturatedFat 4.5, Cholesterol 160, Sodium 722.8, Carbohydrate 40.7, Fiber 2.6, Sugar 1.9, Protein 16.9

MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

This best breakfast burrito is ready to go when you are! Prepare the night before, bake them in the morning, and start your family's day the right way-with hearty, filling ingredients that come to life with a touch of salsa.

Provided by By Jessica Walker

Categories     Breakfast

Time 8h40m

Yield 8

Number Of Ingredients 8

1 lb bulk pork sausage
2 green onions, chopped
8 eggs
1 tablespoon butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa
Sour cream

Steps:

  • In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
  • In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
  • Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
  • Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 1 1/2 g

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