Mexican Breakfast Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Breakfast Burrito image

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

2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese


  • 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.


Make-Ahead Breakfast Burritos image

Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 burritos.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional: Picante sauce and sour cream


  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.


Authentic Mexican Breakfast Tacos image

Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.

Provided by BEARNESTA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 15m

Yield 4

Number Of Ingredients 9

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa


  • Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
  • Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
  • Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
  • Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g


Mexican Breakfast Burritos image

Easy and delicious breakfast fare. These freeze well so make a bunch for later. I cook by look, I don't measure but these amounts should be pretty close.

Provided by CaribbeanQueen

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

12 (8 inch) flour tortillas
6 -8 eggs, scrambled
2 teaspoons milk
2 large potatoes, skinned, boiled, cubed
1/2 lb chorizo sausage, skinned
2 lbs pork sausage
1 small green pepper, seeded and chopped
1/2 medium onion, diced
1 jalapeno, chopped (to taste)
1 -2 cup cheddar cheese, grated (to taste)
salt and pepper, to taste (optional)
sour cream
hot sauce


  • Boil the potatoes in a large pot of salted water. When done, drain and set aside.
  • Scramble the eggs with the milk to make them fluffy. Place in a bowl.
  • In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
  • In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
  • Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
  • Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
  • To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
  • If eating right away, re-heat in a 350 degree oven for a few minutes.
  • If not eating promtly, freeze for later. Re-heat before eating.
  • Serve with sour cream, hot sauce and salsa.


Mexican Breakfast Burrito image

A peppery, vegetarian take on an enduring favorite -- the breakfast burrito! Oaxaca cheese has a similar texture to mozzarella and melts beautifully.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 burritos

Number Of Ingredients 10

8 large eggs
Kosher salt
6 tablespoons vegetable oil
2 russet potatoes (about 1 1/4 pounds), grated and squeezed dry
4 large flour tortillas
2 cups grated Oaxaca cheese (about 7 7/8 ounces)
1 small white onion, sliced
2 poblano chiles, halved, seeded and thinly sliced
One 10-ounce box chopped frozen spinach, thawed and squeezed dry
Sour cream and hot sauce, for serving


  • Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
  • Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
  • Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.

More about "mexican breakfast burritos recipes"

mexican-breakfast-burritos-ready-set-eat image
Make Ahead: Freeze burritos on parchment lined baking sheet. Once burritos are frozen, place in resealable freezer bag and store in freezer for up to 3 months. To reheat, wrap 1 burrito …
Cuisine Mexican
Total Time 30 mins
Servings 8
Calories 436 per serving
  • Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chorizo; cook 5 minutes or until crumbled and browned, stirring occasionally. Drain; return to skillet. Stir in black beans and drained tomatoes; cook 3 minutes more or until mixture is hot. Remove mixture from skillet; set aside and keep warm. Wipe skillet clean with paper towel.
  • Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set.
  • Spoon about 1/3 cup chorizo mixture down center of each tortilla. Top evenly with scrambled eggs and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve immediately.
See details

breakfast-burrito-recipe-cooking-classy image
2019-08-31  · 1. Beat eggs: In a medium mixing bowl beat eggs with a fork just until blended, set aside. 2. Cook sausage: Heat a 10-inch non-stick skillet over medium …
5/5 (1)
Total Time 35 mins
Category Breakfast
Calories 691 per serving
  • Heat a 10-inch non-stick skillet over medium-high heat. Crumble in chorizo and cook, while breaking up sausage and tossing, until browned and cooked through, about 5 - 6 minutes.
  • Transfer sausage to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered fat in skillet.
  • Pour 1 Tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes (stand back the may splatter since frozen), season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through, about 7 - 8 minutes.
See details

the-best-of-mexican-cuisine-mexican-breakfast-burritos image
Mexican Breakfast Burrito Recipe- The More Complex Version. This version of Mexican breakfast burritos takes about forty minutes to prepare which is quite a lot for a breakfast …
Estimated Reading Time 8 mins
See details

new-mexicanstyle-breakfast-burritos-recipe-bon-apptit image
2021-09-14  · Heat 3 Tbsp. oil in a medium nonstick skillet over medium-high. Add potato, pressing gently. Cook, undisturbed, until a golden brown crust forms, 5–7 minutes. Break up potato …
4.2/5 (32)
Servings 2
See details

mexican-breakfast-burrito-recipe-hildas-kitchen-blog image

5/5 (3)
Total Time 13 mins
Category Breakfast
Published 2018-10-08
See details

mexican-breakfast-burritos-recipe-mccormick image
2021-10-06  · Breakfast burritos are easy to eat on the go and can be just as easy to make. Our Mexican breakfast burrito recipe is both hearty and can still be cooked in a single skillet. If you don’t have everything on hand, don’t worry! Breakfast burritos …
Cuisine Southwest
Category Sandwiches, Wraps, And Tortillas
Servings 9
See details

2012-08-28  · Recipes; Mexican Breakfast Burritos; Mexican Breakfast Burritos. Rating: 4.5 stars. 2 Ratings. 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read …
4.5/5 (2)
Total Time 17 mins
Servings 8
Calories 243 per serving
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan. Cook, without stirring, until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Continue cooking, stirring occasionally, until egg is thickened but still moist. Remove from pan immediately.
  • Heat skillet over medium heat. Coat pan with cooking spray. Add 1 tortilla to pan. Heat 20 seconds on each side or just until soft. Remove from pan, and keep warm. Repeat procedure with remaining tortillas.
  • Spoon 2 tablespoons bean mixture, 2 1/2 tablespoons egg, 2 tablespoons Fresh Salsa, and 1 tablespoon cheese down center of each tortilla. Roll up. Recoat skillet with cooking spray. Place burritos in pan, and cook over medium heat 4 minutes or until lightly browned, turning occasionally. Garnish with lime wedges, if desired.
See details

2020-11-06  · Serve something extremely flavorful for breakfast! Also a perfect solution for meals on the go - breakfast, snack, or lunch. Looking for a complete meal on-the-go? This Mexican-inspired breakfast burrito will surely satisfy any flavor cravings that you might have. It's quick, easy, flavorful, and really packs neatly for a bring-along breakfast…
Cuisine Mexican
Category Breakfast
Servings 2
Total Time 25 mins
See details

2015-01-26  · These Mexican Breakfast Burritos are probably one of the easiest meals I’ve ever made while making six separate meals at once. Yes, you read that right, this recipe not only makes six burritos …
Ratings 1
Category Breakfast
Cuisine Mexican
Total Time 40 mins
  • In a pan over medium heat, scramble your eggs as you always would with salt, pepper and a dash of almond milk (or regular milk if you prefer). If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes.
  • While the eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent.
  • Spread 1 tablespoon of greek yogurt over each tortilla, leaving a bit of space around the edges. Add in the eggs, then the season mix on top, then a tablespoon of salsa. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
See details

2020-04-21  · Mexican Breakfast Burrito Recipe. Mexican Taco Breakfast Burrito is a bundled-up mix of your favorite filling made with ground beef, scrambled eggs, cheese, tomatoes, refried beans, and avocados! The flour tortilla secures the filling perfectly and is a nice balance to all those flavors. This breakfast …
Ratings 6
Calories 823 per serving
Category Breakfast
  • Place a large skillet over medium heat and once hot, cook ground beef, until no longer pink. Drain any excess fat.
  • Wipeout the skillet, place over medium heat and melt the butter. When butter is just starting to foam, reduce heat to medium-low and add beaten eggs. Using a rubber spatula, stir every occasionally until soft curds form. Season with salt and pepper to taste.
See details

2021-03-03  · Instructions. In a large skillet over medium-high, heat the olive oil. Add the sliced onions and peppers and cook, while stirring occasionally, until they begin to soften, about 4 or 5 minutes. Add in …
Reviews 9
Category Breakfast, Dinner, Lunch, Snacks & Appetizers
Cuisine Mexican
Total Time 25 mins
  • In a large skillet over medium-high, heat the olive oil. Add the sliced onions and peppers and cook, while stirring occasionally, until they begin to soften, about 4 or 5 minutes. Add in the frozen hash brown mix and cook until thawed. Season with salt and pepper and set aside.
  • In the same skillet (wiped clean) or a separate skillet, add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
  • In the same skillet (wiped clean) or a separate skillet, melt a couple teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), season with salt and pepper to taste.
  • Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, hash browns, peppers, eggs, and cheese on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day. To reheat, defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.
See details


Estimated Reading Time 6 mins
  • Huevos rancheros breakfast strata. Strata is a layered dish similar to a casserole, and it often has delicious bread woven throughout.
  • 10-minute huevos rancheros breakfast tostadas. Your weekday rancheros dreams just came true. These delicious and Instagrammable huevos rancheros take only 10 minutes to whip up, including the avocado-lime dressing, which you won’t want to skimp on.
  • Huevos rancheros breakfast sandwich. We’re all about the multicultural life, and mixing a colorful Mexican banquet with a quaint English muffin is about as tasty and hearty as a culture clash gets.
  • Tres leches overnight oats. This recipe may call for three different kinds of milk, but don’t let that intimidate you.
  • Mexican stuffed sweet potatoes with eggs. We love stuffed sweet potatoes. Add a runny egg, taco seasoning, and a drizzle of avocado sauce and we may just have found our Prince Charming.
  • Upside-down Mexican breakfast casserole with hash brown crust. There are so many good things about this recipe, we don’t know where to start.
  • Migas. Migas is the most underrated Mexican breakfast of all time. And that’s migas, not Migos — no Versace over here.
  • Tofu scramble black bean vegan breakfast enchiladas. These delicious enchiladas are the perfect meal for a group breakfast or brunch.
  • Vegan spicy scrambled tofu breakfast tacos. Aaaaaaand it’s back! Tofu isn’t known for its flavor, but the spices and blended tomatoes in this recipe make it unforgettable.
  • Mexican chipotle sweet potato eggs Benedict. If you often skip eggs Benedict because you don’t eat bread or don’t appreciate the film work of Mr. Cumberbatch, try this sweet potato version on for size and prepare to change your opinion.
See details

2017-05-02  · Set aside when done. To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry …
4.8/5 (4)
Total Time 40 mins
Servings 4
Calories 724 per serving
  • Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
  • Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
  • Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
See details


Estimated Reading Time 5 mins
  • Huevos Rancheros. True fans of Breaking Bad know this well. Maybe not the recipe, but the dish. In Spanish, huevos rancheros mean ‘eggs in ranch-style‘.
  • Red Chilaquiles. Chilaquiles are considered a traditional Mexican breakfast option and a favorite to many. You can find them anywhere in Mexico (and also at your home because now you’d know how to make them in 20 minutes).
  • Mexican Breakfast Casserole. If you think Mexican breakfast casserole is hard to make, naaaah. You can make it in minutes and give it some time to get baked.
  • Mushroom Shakshuka. Mexican mushroom shakshuka. That sounds a mouthful, but this is a one-pan breakfast that you can make without messing up your kitchen.
  • Quesadillas. Wanna go cheesy? Quesadillas have it in their name. Queso means cheese, and this ingredient is the reason we drool over the thought of a quesadilla.
  • Mexican Breakfast Burritos. Many fast-food restaurants sell breakfast burritos but nothing beats the taste of a proper homemade breakfast burrito. All you need to do is follow the authentic recipe.
  • Breakfast Enchiladas. Enchiladas are a versatile breakfast dish from Mexico. Originally, enchiladas began as tortillas dipped in chili sauce. But soon, they evolved and now they are filled and topped with a wide range of ingredients.
  • Pan Dulce. Sweet bread, that’s what pan dulce means. When Europeans and the French brought baked goodies to Mexico, Mexican chefs took things into their own hands and created many baked foods and one of their yummy creations is this pan dulce.
  • Horchata. If you’ve sweated a lot in the gym, have a glass of horchata for your breakfast to recharge your body. Mexican horchata is a beverage and there are syrups to make horchata by simply adding water.
  • Churros. C for Cravings. C for Churros. Churros are sweet treats that shouldn’t be confined to desserts. Many cafes sell them for breakfast or you can eat them as a day-snack.
See details


Estimated Reading Time 5 mins
See details

Instructions. Preheat the oven to 180 ̊C. Spread the bacon, sausages and mushrooms out across 2 baking trays and place in the oven to bake for around 20 minutes until the bacon is crispy and the sausages and mushrooms are cooked through. Meanwhile, crack the eggs into the mixing bowl and whisk thoroughly before pouring into a saucepan and ...
Servings 4
Total Time 20 mins
Category Breakfast, Pork, Burritos
See details

2012-07-30  · Turn off heat. Microwave the tortillas for about 20 seconds to make them more pliable, spoon 1/3 of the mixture into each tortilla, top with the amount of shredded cheddar cheese of your liking. Fold in the sides and roll the burrito away from you to complete the wrapping. Serve immediately, or wrap extras in foil and store in the freezer.
See details

2014-06-17  · Breakfast Burrito Recipe Makes 4 to 6 burritos depending on tortilla size Ingredients: 4 eggs; 6 oz. pork or beef chorizo; 3 cups frozen hash browns; 1/2 yellow onion, diced; 4 oz. can chopped green chilies; 1 cup shredded monterey jack cheese, or your favorite ; 3 tbsp. olive oil; salt and pepper to taste; 5 or 6 flour tortillas; Directions: Remove the casing on the chorizo and cook in a ...
Reviews 3
See details

How to make a Mexican Breakfast BurritoIngredient List:1 pkg flour tortillas1 cup shredded cheddar cheese2 sausage chorrizo / italian2 tablespoons chopped on...
See details

Rating: 4.75 stars. 20. This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings! By fabeveryday. Southwest Breakfast Burritos.
See details

2021-10-12  · Mexican Veg Burritos Recipe | How To Make Burrito | Homemade Burritos Recipe. Ingredients : Oil Some cumin seeds(jeera) 5-6 finely chopped garlic cloves
See details

Tip: for a vegetarian version, for every portion of a chorizo-free burrito, melt a knob of butter in a frying pan. Add a big pinch of hot or sweet smoked paprika and ¼ teaspoon ground cumin. Sizzle for a few seconds before adding around 75g/2¾ oz canned black beans or kidney beans. Toss to coat in the butter, heat through and season. Alternatively, you can heat up some canned baked beans ...
See details

2020-04-21 · Mexican Breakfast Burrito Recipe. Mexican Taco Breakfast Burrito is a bundled-up mix of your favorite filling made with ground beef, scrambled eggs, cheese, tomatoes, refried beans, and avocados! The flour tortilla secures the filling perfectly and is a nice balance to all those flavors. This breakfast …
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #breakfast     #lunch     #eggs-dairy     #pork     #mexican     #dietary     #meat     #brunch

Top Asked Questions

What do you use to make breakfast burritos?
I used ground turkey breast breakfast sausage to cut back on the fat colby/jack cheese and I mixed the salsa in with the eggs & sausage mixture. Also used large flour tortillas instead of corn tortillas. Made leftovers into individual breakfast burritos and froze.
What is a burrito in Mexico?
Some authentic mexican recipes actually do call for a wheat flour-made tortilla; the burrito would be the prime example of this. So what is a burrito? It is said that the burrito is a mexican dish from Ciudad Juarez, located in the northern mexican state of Chihuahua.
What are the best breakfast burritos to freeze?
Simple Mexican breakfast burritos with chorizo, zesty tomatoes, black beans and eggs are great for freezing and reheating to take on the go.
How do you make bean burritos with bean mixture?
Spoon 2 tablespoons bean mixture, 2 1/2 tablespoons egg, 2 tablespoons Fresh Salsa, and 1 tablespoon cheese down center of each tortilla. Recoat skillet with cooking spray. Place burritos in pan, and cook over medium heat 4 minutes or until lightly browned, turning occasionally. Garnish with lime wedges, if desired.

Related Search