Oamc Tex Mex Egg Burrito Filling Recipes

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

TEX-MEX EGG BURRITOS

Steps:

• Brown sausage in a large skillet, stirring to crumble.
• Drain and return to skillet.
• Add eggs and chilies to sausage.
• Cook, stirring gently, until eggs are thickened, but still moist.
• Do not stir constantly.
• Microwave tortillas about 10 seconds each until soft.
• Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
• Fold opposite sides over filling.
• Serve immediately.

THE BEST BREAKFAST BURRITOS (OAMC OPTION)

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

YUMMY NO-MEAT LUNCH BURRITOS OAMC

Steps:

• Cook rice in water according to package directions.
• Once done, add drained beans, corn and Rotel to rice.
• Mix throughly.
• Add cheese.
• Mix throughly again.
• Divide mix evenly on the tortillas.
• Fold up to make burritos.
• Wrap each burrito in plastic wrap then foil.
• Freeze what won't be used that week.
• *When ready to use*.
• Remove foil.
• Pop in microwave oven for 1 - 1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy.
• ***When using the frozen variety***.
• Thaw.
• Remove foil.
• Pop in microwave for 1-1 1/2 min or until center is hot.
• Carefully remove plastic wrap.
• Serve and enjoy!

TEX-MEX BURRITO

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

CHORIZO AND EGG BREAKFAST BURRITOS - OAMC

Steps:

• Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
• Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
• Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
• Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• To reheat - microwave 2 minutes at 50% power.

OAMC TEX-MEX EGG BURRITO FILLING

Steps:

• Saute onion in oil until soft. Transfer to very large mixing bowl.
• Brown chorizo. Crumble into bite-size pieces while cooking. Move chorizo to bowl, try to reserve the oil left from the meat.
• Add hash browns to reserved oil. Add a small amount of oil if necessary. Heat hash browns through, stirring frequently. Add potatoes to bowl.
• Crack eggs in large bowl, beat until light and fluffy. Add milk and season with salt and pepper. I recommend you go light on the salt at this point as the sausage may be very salty. Melt butter or margarine in frying pan over medium-high heat. Add eggs. Let sit 3 minutes without stirring. Push cooked eggs to outside of pan. Repeat process pushing eggs out every 1-2 minutes until eggs are just cooked. Leave eggs moist as they will cook further once mixed as well as when microwaved to reheat. Add to bowl.
• Add cheese and salsa to bowl. Mix thoroughly and adjust seasoning as needed.
• Allow egg mixture to cool until it can be handled without burning yourself or melting the zip top bags.
• To freeze: Transfer egg mixture to pint size zip top bags in 1 cup serving sizes. Flatten mixture and freeze.
• To reheat: Microwave zip top bag 30-60 seconds at a time to reheat egg mixture. Transfer to a flour tortilla, roll and eat.
• Notes: It is important to leave the eggs very moist when cooking, if you cook them fully at this point they will be rubbery when reheated.
• This recipe as written does not do well when prefilling the burritos. There is too much moisture when reheating and the flour tortilla becomes soggy. If you want to prefill and wrap the tortillas you will need to decrease the moisture in the recipe. This can be done by cooking the eggs until firm and decreasing the amount of salsa used.
• You can use any type of cheese you like, they are very good with cheddar, Monterey jack, pepper jack, a Mexican blend or any other type of cheese that melts well.
• If you can't find chorizo, this can be made with any fresh spicy pork sausage.
• Add additional peppers, vegetables and spices as your family enjoys.