SOUTHWEST BREAKFAST BURRITOS
My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.
Provided by Norm Walker
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g
SOUTHWEST BREAKFAST BURRITOS
In this recipe, we've got Southwest flair with the seasoned scrambled eggs, freshly diced red pepper and punchy cilantro. And we've got the down-home comfort charm with spicy country sausage and extra-sharp Cheddar cheese. All rolled up into a million little pockets of glory.
Provided by Bev Weidner
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
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!
MAKE-AHEAD SOUTHWESTERN BREAKFAST BURRITOS
These Mexican-inspired, Southwestern burritos make eating a filling and flavorful breakfast easy! Loaded with veggies and satisfying ingredients, these are definitely my favorite way to start the day, and perfect for meal prep. Try using whole wheat tortillas, brown rice, or adding spinach to make these even more wholesome!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.
- Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.
- Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.
- Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.
- Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.
- Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.
- Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 55.4 g, Cholesterol 268.2 mg, Fat 22.8 g, Fiber 6.8 g, Protein 24.2 g, SaturatedFat 8.1 g, Sodium 1205.6 mg, Sugar 4.7 g
SOUTHWEST BREAKFAST BURRITOS
One of my favorite spots for brunch served these wonderful breakfast burritos. I was able to do a pretty decent job of copying the recipe so that I could make them at home. You can use flour tortillas but I prefer the corn tortillas myself.
Provided by thepughouse
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook, crumble, and drain sausage.
- Stir the Rotel and some chopped cilantro into the sausage and set aside.
- Scramble the eggs until fluffy.
- Add sausage mixture and half of the bag of cheese to the eggs and stir well.
- Microwave the corn tortillas between layers of paper towels for 30 seconds.
- Fill each tortilla with the sausage/egg mixture and top with cheese, salsa, and more of the chopped cilantro.
Nutrition Facts : Calories 434.7, Fat 30.2, SaturatedFat 12.7, Cholesterol 282.1, Sodium 1132.9, Carbohydrate 16.6, Fiber 2.5, Sugar 2.6, Protein 24.5
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