BREAKFAST BURRITO
A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
- Warm the tortillas one at a time in the skillet.
- Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
AWESOME BREAKFAST BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
- Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
- To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.
BREAKFAST BURRITO
Roll up eggs, beans, cheese, salsa and more for Ellie Krieger's Breakfast Burrito recipe, a satisfying and healthy start to the day.
Provided by Ellie Krieger
Categories main-dish
Time 38m
Yield 4 servings, serving size 1 burrito
Number Of Ingredients 15
Steps:
- Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
- Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
KICKIN BREAKFAST BURRITO
Categories Sandwich Egg Pork Breakfast Quick & Easy Tailgating
Yield 6 people
Number Of Ingredients 14
Steps:
- Brown the ground pork using a large skillet. After several minutes add the following spices evenly over the pork. crushed red pepper,paprika,cumin,oregano, and garlic powder. stir the meat to mix in the spices. Add the drained can of green chiles and stir occasionally until pork is done cooking. crack your six eggs in a bowl and whisk. Pour the eggs over the pork and continue stirring until the eggs are cooked. Remove from heat and set aside until potatoes are done. Wash and peel potatoes and dice to desired size. In a separate skillet heat the olive oil and add the potatoes. sprinkle the salt and pepper over the potatoes and stir occaisionally until desired doneness. once potatoes and pork are cooked it is time to assemble the burrito. First microwave the tortillas 30 seconds until warm. Lay the tortilla out and spoon your egg and pork to one side of the burrito. Next add a spoon full potatoes next to the egg and generously add the cheese. Fold both ends over and roll to make your burrito. Next you will want to heat and wrap tightly in foil to keep warm. You can microwave or put back in the potato skillet to warm and melt the cheese.
BUTT-KICKIN' BREAKFAST BURRITO
This is an easy, quick recipe that my mother prepares for the family all of the time. This recipe gives you energy and keeps you satisfied for hours.
Provided by mcclain4ever
Categories Breakfast
Time 15m
Yield 4 burritos, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook Simply potatoes as indicated on pkg.
- Scramble 4 eggs in skillet using 2 tablespoonful of almond milk.
- Cook sausage (amt. varies for the amt. of people serving).
- Heat butter spray in skillet, heat tortillas.
- Place Simply potatoes w/onions, scrambled eggs, crumbled sausage, and shredded cheese in tortillas, fold tortilla up into a burrito and enjoy this delicious, quick meal.
Nutrition Facts : Calories 673.3, Fat 27.3, SaturatedFat 10.1, Cholesterol 390.1, Sodium 1305.3, Carbohydrate 75, Fiber 4.3, Sugar 3.1, Protein 29.7
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to high and line two sheet pans with foil.
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
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- In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
- Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
- Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.
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