Stove Top Charred Breakfast Burritos Recipes

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Freeze-and-Reheat Breakfast Burritos image

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!

Provided by fabeveryday

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 54m

Yield 10

Number Of Ingredients 11

Ingredients

1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 g

ULTIMATE BREAKFAST BURRITOS

Ultimate Breakfast Burritos image

I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.-Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup egg substitute
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), warmed
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream

Steps:

In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm. , Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 294 calories, Fat 8g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 585mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

BREAKFAST-FOR-DINNER BURRITOS

Breakfast-for-Dinner Burritos image

Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn't time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it's also easy to customize and make your own.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces seasoned curly fries
3/4 cup refried beans
3 tablespoons salsa, plus more for serving
1 tablespoon extra-virgin olive oil
4 pieces Canadian bacon, chopped
2 scallions, thinly sliced
1/4 teaspoon ancho chile powder
8 large eggs, lightly beaten
Kosher salt and freshly ground pepper
3/4 cup shredded Mexican cheese blend
4 large flour tortillas
1 avocado, sliced

Steps:

Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.

Nutrition Facts : Calories 740, Fat 41 grams, SaturatedFat 12 grams, Cholesterol 406 milligrams, Sodium 1631 milligrams, Carbohydrate 63 grams, Fiber 8 grams, Sugar 4 grams, Protein 33 grams

STOVE TOP CHARRED BREAKFAST BURRITOS

Stove Top Charred Breakfast Burritos image

These are super delicious, very filling burritos. Great for breakfast, or more often in my household, dinner! In my opinion, charring the tortilla over the burner makes the recipe, it adds a smoky depth that really brings out the flavor of the tortilla.

Provided by Heirloom

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

6 eggs, beaten
1 (14 ounce) can ranch style beans
1/2 lb Italian sausage or 1/2 lb breakfast sausage
1/4 cup green onion, chopped
4 slices provolone cheese
2 flour tortillas
salsa
salt and pepper

Steps:

In a saucepan heat the beans over medium heat.
Meanwhile, in a large skillet, brown the sausage and onion.
When sausage is browned pour in the eggs and scramble, season with salt and pepper to taste.
Remove pan from heat but leave burner on (if electric stove, if you do not use an electric stove I'd recommend just warming in the microwave) using your fingers or tongs lay the majority of the tortilla directly on the burner for 1 second. Lift off and repeat on other side, rotating and switching sides until the tortilla is warm and slightly charred.
On warmed tortilla place half egg mixture, a scoop of beans, two slices of provolone and salsa to taste.
Roll up in the style of a burrito.

Nutrition Facts : Calories 777.9, Fat 52.4, SaturatedFat 23.7, Cholesterol 740.3, Sodium 1548.6, Carbohydrate 20.4, Fiber 1.2, Sugar 2.3, Protein 53.2

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