Southern Style Breakfast Burritos Recipes

FREEZER BREAKFAST BURRITOS

Steps:

• Cook tots according to package directions until crispy. Cool about 10 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high. Add sausage. Cook, stirring to crumble, until browned, 6 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving drippings in skillet.
• Reduce heat to medium. Add bell pepper and scallions to skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add eggs; reduce heat to medium-low. Cook, stirring constantly, until eggs resemble small curds and are no longer wet, about 4 minutes. Remove from heat; stir in salt and pepper. Cool about 10 minutes.
• Tear 8 (15- x 12-inch) sheets of aluminum foil. Place 1 tortilla on 1 foil sheet; sprinkle tortilla with about 1/3 cup cheese. Top with 1/3 cup scrambled egg mixture, 1/4 cup crumbled sausage, 6 tots, and 1 teaspoon cilantro. Fold sides of tortilla over filling; roll up. Wrap burrito in foil. Repeat process using remaining tortillas, cheese, egg mixture, sausage, tots, and cilantro. Freeze burritos, or heat as desired and eat immediately. Serve with salsa.

SOUTHWEST BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
• Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
• Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
• Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

BREAKFAST BURRITOS

Steps:

• Preheat the oven to 250 degrees F.
• Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes.
• Meanwhile, using kitchen shears, cut the sausage links into 1/4-inch pieces. Heat a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper.
• In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency.
• Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce if desired.
• Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed.
• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add black pepper to taste.

BREAKFAST BURRITO

Steps:

• Prepare the herb cream cheese, roasted plum tomatoes, and salad-greens mixture. Prepare the scrambled eggs, and keep them warm.
• Heat a grill pan over medium-high heat on the stove. Using a pastry brush, brush tortillas with olive oil. Grill each tortilla lightly on one side for no longer than 1 minute (the tortillas should be soft and easy to roll). Transfer tortillas, grilled side down, to work surface.
• Divide herb cream cheese among the tortillas, spreading evenly and leaving a 1-inch border.
• Divide the smoked salmon, scrambled eggs, and salad-green mixture evenly among tortillas. Top with alfalfa sprouts.
• Fold in opposite sides of one tortilla, and roll it up; repeat with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with roasted plum tomatoes, basil, scallions, and red onion.

SOUTHERN STYLE BREAKFAST BURRITOS

Steps:

• Prepare gravy mixes are directed in medium saucepan.
• In a medium skillet, brown sausage and crumble while cooking.
• Remove sausage with slotted spoon and set aside.
• Pour fat into a bowl and return 2 tablespoons to skillet. Add 2 tablespoons to the gravy and stir in if you like extra sausage flavor.
• Saute peppers, onions, mushrooms in fat until tender.
• Stir in garlic, black pepper and cooked sausage.
• Separate mixture into 4 corners of the pan.
• Turn off burner and cover skillet with lid to keep warm.
• To prepare eggs whisk 2 eggs at a time.
• Cook each set in a omelet pan sprayed with Pam to form a crepe like omelet. You should be 4 crepe-omelets.
• Heat tortillas as directed on package to make pliable.
• Assembly:.
• Place one omelet on each tortilla.
• Spread sausage mixture down the center of each tortilla on the eggs.
• Sprinkle each with cheddar/jack cheese.
• Roll into burritos and place one on each plate seam side down.
• Cover with gravy and serve.
• Note: To serve buffet style: Place burritos in a casserole dish and sprinkle cheese on top instead of inside. Keep warm in oven until service. Serve gravy along side.

TEXAS STYLE BREAKFAST BURRITOS

Steps:

• mix eggs salt pepper and milk and beat until foam starts.
• cook and drain breakfast sausage with onion in skillet.
• grill ham.
• grill bacon.
• deep fry crispy crowns or tater tots or favorite potatoes.
• add meat, taters and (sliced fresh jalepenos completely optional) to large skillet.
• set temp to medium low on range.
• add egg mixture.
• let mixture cook slow shaking skillet to allow uncooked eggs to bottom like an omelet.
• in seperate skillet heat tortillas with slice of cheese.
• when eggs have cooked to desired doneness.
• assemble burrito by adding egg meat mixture to cheese.
• add picante, pepper sauce, red chile sauce or fresh salsa as desired.
• serve with cold beer.

BREAKFAST BURRITOS

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.

SOUTHWEST BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
• Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
• Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
• Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
• Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
• Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!