Spicy Egg Burritos Recipes

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SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman's cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft - not unlike loose oatmeal - with small curds throughout.

Provided by Mark Bittman

Categories     breakfast, dinner, easy, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter or neutral oil, like corn or canola
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup trimmed and roughly chopped scallions
1 jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
Salt and pepper to taste
8 eggs
1/3 cup chopped fresh cilantro leaves

Steps:

  • Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
  • Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
  • Stir in cilantro and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams

ANDOUILLE EGG BURRITOS



Andouille Egg Burritos image

Give yourself a morning wake-up-call with these spicy burritos. They make a great on-the-go breakfast, but try them weeknights for a delicious and different dinner. -Frank Millard of Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1 tablespoon butter
3/4 pound fully cooked andouille sausage links, sliced
1 tablespoon chopped green chilies
1 jalapeno pepper, seeded and chopped
8 large eggs, lightly beaten
1/8 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded pepper Jack cheese
Taco sauce, optional

Steps:

  • In a large skillet, melt butter over medium heat. Cook and stir onion until tender, 2-3 minutes. Add the sausage, chilies and jalapeno; cook until heated through, 4-5 minutes longer. Add the eggs, salt, pepper and cayenne; cook and stir until the eggs are completely set. , Spoon filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. If desired, serve with taco sauce.

Nutrition Facts : Calories 460 calories, Fat 27g fat (10g saturated fat), Cholesterol 376mg cholesterol, Sodium 996mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

SPICY BREAKFAST BURRITOS WITH CHEESE



Spicy Breakfast Burritos with Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 burritos

Number Of Ingredients 10

18 flour tortillas
1 pound breakfast sausage
1/3 stick (about 2 1/2 tablespoons) salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce, plus more for serving
1/4 of a 16-ounce jar jalapenos plus liquid from the jar, plus more jalapenos for serving
3 cups grated cheese
Salsa, for serving

Steps:

  • Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
  • Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
  • Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
  • Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.

SPICY BACON AND EGGS BREAKFAST BURRITOS



Spicy Bacon and Eggs Breakfast Burritos image

Savory and filling ​​Spicy Bacon and Eggs Breakfast Burritos are stuffed with roasted hatch chilies, Mexican cheese, eggs, and bacon. Assemble and wrap them in no time for a satisfying breakfast you can freeze for later or eat on the go.

Provided by Lena Gladstone

Categories     Breakfast     Brunch

Time 22m

Number Of Ingredients 10

6 flour tortillas (burrito size, 8 inch or larger)
2 hatch chili peppers (roasted and chopped or use bell pepper)
8 slices bacon (cut into 1" pieces)
1 medium sweet onion (chopped)
1 cup Mexican cheese
8 large eggs
1 ½ tsp kosher salt (divided)
4 tbsp cilantro (chopped)
1 avocado (pitted and sliced)
1 tomato (chopped, optional)

Steps:

  • Preheat the pan to medium heat, add bacon and cook until crispy, about 3 mins. Remove bacon to a plate. Save bacon fat, remove 2 tablespoons of bacon fat for eggs.
  • In the remaining bacon fat, sauté the onions and ½ teaspoon of salt until translucent, about 3 mins. Add hatch chilies and cook for another 2 mins.
  • In a bowl add eggs, 1 teaspoon of salt, and 4 tablespoons of cold water, whisk until frothy. Add eggs to a pan with remaining bacon fat or use some butter to cook on low heat.
  • Add cheese to the eggs halfway while cooking. Using a rubber spatula, slowly scrape the pan across, back and forth, repeat this until the eggs are nice and fluffy and cheese is melted.
  • To assemble the burritos, add eggs to the shells, then bacon, onion, and hatch chilies, avocado, tomatoes, and cilantro.
  • Tightly wrap the burritos closed.
  • Optional, add the burritos to a pan to crisp up. Serve with salsa or hot sauce.

Nutrition Facts : Calories 454 kcal, Carbohydrate 25 g, Protein 20 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 285 mg, Sodium 1264 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 17 g, ServingSize 1 serving

ZESTY BREAKFAST BURRITOS



Zesty Breakfast Burritos image

My husband grew up in Mexico and prefers his food extra spicy. Special seasonings added to ordinary ground pork give a little life to standard sausage and eggs.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 garlic clove, minced
1 pound ground pork
6 eggs
1/4 cup milk
1 tablespoon vegetable oil
6 flour tortillas (8 inches), warmed
Taco sauce

Steps:

  • In a large bowl, combine the vinegar, chili powder, oregano, salt and garlic; crumble pork over mixture and mix well. Cover and chill overnight. , In a large skillet, cook pork mixture over medium heat until meat is no longer pink. Drain; set aside and keep warm. In a large bowl, whisk eggs and milk. In a another large skillet, heat oil until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Spoon about 1/4 cup pork mixture and 1/4 cup egg mixture down the center of each tortilla. Top with taco sauce and roll up.

Nutrition Facts :

SPICY BREAKFAST BURRITOS



Spicy Breakfast Burritos image

These are heavenly. I used extra jalapenos and a lot more cilantro than the recipe calls for because I don't think you can have enough cilantro, but I'll post the recipe as written. I skipped the cheese, sour cream, and salsa and still really loved this. I don't know why I never thought about making eggs with beans before--I'd pick this over sausage or bacon most days of the week. Serving size is estimated. YUM!

Provided by AmyZoe

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

4 large tortillas (10 inch)
8 eggs
1 jalapeno pepper, minced
2 tablespoons water
salt, to taste
pepper, to taste
1 tablespoon butter
1 cup monterey jack cheese, shredded
15 ounces black beans, rinsed and drained
1/2 cup cilantro, chopped
1/4 cup scallion, chopped
1/2 cup salsa
additional salsa
additional sour cream

Steps:

  • Preheat oven to 350.
  • Place tortillas in a large covered casserole dish or wrap lightly in aluminum foil and warm in the oven.
  • In a large mixing bowl, lightly beat together eggs, jalapeno, and water.
  • Add salt and freshly ground pepper to taste.
  • Melt butter in large skillet over medium heat. Cook eggs, stirring, until done.
  • Tp assemble, spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, and sour cream. Add additional salsa and sour cream if desired.
  • Fold the tortilla envelope style: bring one side of the tortilla just over edge of filling, then roll it up to form a tight bundle. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

Nutrition Facts : Calories 495.4, Fat 20.2, SaturatedFat 8.4, Cholesterol 269.9, Sodium 827.4, Carbohydrate 53.6, Fiber 7.4, Sugar 2.7, Protein 24.3

SPICY CHORIZO BREAKFAST BURRITOS



Spicy Chorizo Breakfast Burritos image

Good spicy breakfast burritos that are not greasy.

Provided by erica

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 6

Number Of Ingredients 10

½ pound chorizo sausage
cooking spray
½ cup chopped onion
½ cup chopped bell pepper
¼ cup chopped jalapeno pepper
6 large eggs
3 tablespoons milk
1 teaspoon salt
6 (7 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
  • Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
  • Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g

SPICY BEEF BURRITOS



Spicy Beef Burritos image

This recipe is from a pamphlet Del Monte put out. I have been making this for years, as it has become one of our favorites. I must confess I usually substitute a can of plain stewed tomatoes and add my own spices - chipotle powder, garlic powder, cumin and pepper. I use approximately a 1/4 - 1/2 teaspoon of each, depending on my taste buds that day. Suggest you make it with the Mexican spiced tomatoes for the first time. Ole!

Provided by Sweet PQ

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
1 medium onion, thinly sliced
1 medium green pepper, cut into thin strips
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
8 flour tortillas (6-inch-8-inch )
1 (28 ounce) can spiced stewed Mexican tomatoes (Del-Monte brand)
1 cup cheddar cheese, shredded

Steps:

  • Saute ground beef, onion and green pepper in a skillet over medium-high heat for 5 minutes.
  • Stir in chili powder and Worcestershire sauce.
  • Spoon beef filling into centre of tortillas, fold in sides and roll up to enclose the filling.
  • Spoon a thin layer of tomatoes on the bottom of a 9" x 13" pan that you coated with cooking spray. (if you use plain tomatoes, combine spices listed in recipe description with the tomatoes before using).
  • Put tortillas seam side down in baking dish.
  • Spoon remaining tomatoes over and sprinkle with cheese.
  • Bake at 350°F for 30 minutes, or until bubbling.
  • Serve abd garnish with shredded lettuce, sour cream, chopped green onions or sliced olives if desired.

Nutrition Facts : Calories 526.9, Fat 25.7, SaturatedFat 11.8, Cholesterol 103.4, Sodium 694.2, Carbohydrate 37.2, Fiber 3.4, Sugar 3.8, Protein 35.4

SPICY GARDEN-FRESH BREAKFAST BURRITOS



Spicy Garden-Fresh Breakfast Burritos image

A flavorful, mildly warm breakfast burrito made with fresh peppers and tomatoes.

Provided by George Bloodcraft

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 5

Number Of Ingredients 11

1 teaspoon salted butter, or to taste
5 small (4" long)s banana peppers, chopped
3 peppers red chile peppers, chopped
1 medium tomato, diced
½ medium onion, diced
½ cup cooked ground beef
salt and ground black pepper to taste
3 large eggs
5 (8 inch) flour tortillas
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste

Steps:

  • Melt butter in a skillet over medium heat; stir in banana peppers, chile peppers, tomato, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked beef, salt, and pepper; stir until heated through, about 1 minute.
  • Whisk eggs together in a bowl. Pour into the skillet with the vegetable mixture; cook and stir until eggs are set, about 5 minutes.
  • Meanwhile, warm tortillas, one at a time, in a dry skillet over low heat.
  • Place a medium scoop of the egg mixture on each tortilla. Add cheese and roll up, leaving one end open. Add a small dollop of sour cream to each bite, if desired.

Nutrition Facts : Calories 379 calories, Carbohydrate 34.2 g, Cholesterol 154.9 mg, Fat 18.6 g, Fiber 3.6 g, Protein 19.1 g, SaturatedFat 8.1 g, Sodium 383.4 mg, Sugar 3.5 g

SPICY EGG BURRITOS



Spicy Egg Burritos image

Number Of Ingredients 9

1 teaspoon olive oil
1/4 cup chopped onion
1 tablespoon chopped green chili
8 eggs beaten
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas
1/2 cup shredded pepper jack cheese

Steps:

  • 1. Heat olive oil in large skillet. Add onions and cook until tender. Add green chilies and cook a few minutes longer until heated through. 2. Beat eggs, water, salt and pepper together. Cook and stir until eggs are set. 3. Warm tortillas and spoon egg mixture along center of each. Sprinkle with cheese. 4. Fold ends over filling and roll up. 5. Serve with salsa.

Nutrition Facts : Nutritional Facts Serves

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From realadvicegal.com
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SPICY EGG AND POTATO BREAKFAST BURRITOS - RECIPE LIST
2020-01-06 Ȧssemble burritos: Plȧce ȧ tortillȧ on ȧ lȧrge plȧte; microwȧve for 10 to 15 seconds, or until wȧrm. Top tortillȧ with 1/4 of the eggs, cheese, ȧnd potȧtoes.
From recipelist.org
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SPICY EGG SANDWICH | RECIPE | KITCHEN STORIES
2 eggs; salt; pepper; Whisk your eggs add salt and pepper and put it in the pan let them sit for a little to achieve big scrambles. Step 3/4. 2 slices bread; Sriracha; spatula; Once scrambled put it to the side of the pan add more oil and add a piece of bread put your eggs on top squirt on some sriracha and put the second piece of bread on top ...
From kitchenstories.com
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SPICY EGG AND POTATO BREAKFAST BURRITOS | DELICIOUS …
Wáke up to these flávorful ánd eásy to máke Spicy Egg ánd Potáto Breákfást Burritos! Ingredients. For Potátoes: nonstick cooking spráy; 1 lárge red potáto, cut into 3/4-inch cubes; 1/2 lárge onion, chopped; 1 tbsp extrá virgin olive oil, plus more for jálápeno; 2 tsp chili powder; 1 tsp cumin; 1/2 tsp oregáno; 1/4 tsp gárlic ...
From yummypedia.blogspot.com
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SPICY EGG BURRITO RECIPE | RECIPE | RECIPES, SPICY EGGS, BURRITOS …
Aug 8, 2013 - Spicy Egg burrito recipe for use with the GT Xpress redi set go or the GT 101. Aug 8, 2013 - Spicy Egg burrito recipe for use with the GT Xpress redi set go or the GT 101. Aug 8, 2013 - Spicy Egg burrito recipe for use with the GT Xpress redi set go or the GT 101. Pinterest . Today. Explore. When the auto-complete results are available, use the up and …
From pinterest.com.au
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SPICY BLACK BEAN BREAKFAST BURRITO - AMERICAN EGG BOARD
For the eggs: Whisk together the eggs in a small bowl. Spray a nonstick skillet with cooking spray and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth ...
From incredibleegg.org
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Top Asked Questions

How many eggs do you need to make a burrito?
You’ll need 12 eggs if you want to make a big batch of freezer burritos — yes 12!! That will give you enough for 4-5 full-sized burritos using 10″ tortillas, or 7-8 mini-sized burritos using 8″ tortillas. I also added 2-3 tablespoons of finely chopped onion and jalapeno to the eggs.
How much jalapeno and onion do you put in a burrito?
That will give you enough for 4-5 full-sized burritos using 10″ tortillas, or 7-8 mini-sized burritos using 8″ tortillas. I also added 2-3 tablespoons of finely chopped onion and jalapeno to the eggs. That equates to about 1/8 of an onion and a single jalapeno. Briefly cook the onion and jalapeno in some oil over medium heat.
Can you add a Chipotle to a burrito?
Sure, you can add any other fixings that you consider crucial for your breakfast burritos, but you might be surprised how satisfying this simple combo can be. Chipotles are the secret weapon in these burritos — it’s such a quick way to infuse the beans with smoky, fiery flavor.
How do you assemble burritos in the oven?
To assemble the burritos you’ll want to start by warming up the flour tortillas — this makes them easier to roll. I typically just plop them in the oven for a couple minutes. I used 8″ flour tortillas for this batch. This will give you 7-8 mini burritos that are still big enough for a quick meal.

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