BREAKFAST BURRITOS WITH CHEESE
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 35m
Yield 18 burritos
Number Of Ingredients 7
Steps:
- Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
- Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
- Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
- Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, along with a pinch of cheese. Roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients.
ITALIAN BURRITOS
No beans about it: Nothing but beef, cheese, garlic and sauce is stuffed inside these baked burritos. My family is very picky, so I came up with these to satisfy everyone-and it worked! -Donna Holter, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in marinara sauce, cheeses and garlic powder., Spoon 1/3 cup filling in the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a baking sheet coated with cooking spray. Bake 18-20 minutes or until bottoms are light brown.
Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 326mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
ITALIAN BREAKFAST BURRITO
Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet heat olive oil over medium heat. Add spinach, prosciutto, basil, artichoke hearts, shallots, and garlic. Cook and stir until spinach is wilted.
- In a bowl whisk together eggs, dash salt, and dash ground black pepper. Pour over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. With spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through and still glossy and moist. Remove from heat. Wrap tortillas in white paper towels; heat in microwave oven on 100 percent power (high) for 30 to 60 seconds or just until warmed. Spread each tortilla with pesto to within 1 inch of edge. Sprinkle cheese over pesto. Evenly divide egg mixture among tortillas; roll up, tucking in ends. Serve with warm Classico® Tomato and Basil pasta sauce.
Nutrition Facts : Calories 663.3 calories, Carbohydrate 52.8 g, Cholesterol 285.2 mg, Fat 37.2 g, Fiber 5.4 g, Protein 30.7 g, SaturatedFat 11.2 g, Sodium 1438.4 mg, Sugar 6.4 g
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