Suppertime Egg Burritos Recipes

EGG BURRITOS

Steps:

• Whisk the eggs together with a little salt and pepper and a tiny splash of water.
• Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan.
• Add the eggs to pan and gently scramble until light and fluffy.
• Heat tortilla over open flame of burner and few seconds per side until heated.
• Spoon eggs down center of tortilla and top with cheese and a little taco sauce.
• Roll up burrito style!

SUPPERTIME EGG BURRITOS

Steps:

• In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set., Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.

EGG & SAUSAGE BREAKFAST BURRITO

Steps:

• Over medium-high heat, in a large nonstick skillet, add the crumbled sausage. Stir and break up until sausage is browned and cooked through, about 10 minutes. Place on paper towels to drain and dispose of remaining grease.
• Place the butter in the skillet and melt over medium-high heat. Add the eggs, stirring frequently until they're scrambled and cooked through, about two minutes. Add the cooked sausage, chipotle peppers if desired, and salsa to the egg mixture and stir gently. Remove from heat.
• Warm the tortillas as directed on package. Place about 1/2 cup of the egg and sausage mixture onto each tortilla and sprinkle each one with cheese. To form the burrito, fold the sides of the tortilla in toward the middle and then fold up from bottom. Serve immediately or freeze.
• If the burritos won't be eaten right away, freeze them using the following steps: Lay freezer bag flat and place the burritos inside so they are lying side by side and not overlapping. You may need to use multiple bags depending on how many burritos you are freezing. Close the bag most of the way and then press air out of the bag, gently smoothing the wrinkles so that it clings to the food to protect against freezer burn. Finish closing the bag completely and freeze as soon as possible.
• When ready to eat, take the burrito out of the bag and wrap in a plain paper towel. Leave it wrapped in the paper towel and microwave until hot, about one to three minutes on high.

MINI EGG AND CHEESE BREAKFAST BURRITOS

Steps:

• In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
• To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.

SUPPERTIME EGG BURRITOS

Steps:

• In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
• Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.

MAKE-AHEAD MORNING EGG BURRITOS

Steps:

• Place TATER TOTS in single layer on microwaveable plate. Microwave on HIGH 3 min. Set aside until ready to use.
• Whisk eggs and sour cream until blended. Cook peppers and onions in large nonstick skillet on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add egg mixture; mix well. Cook 4 min. or until egg mixture is set, stirring occasionally. Remove from heat. Stir in TATER TOTS.
• Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
• Refrigerate overnight.
• Cook the burritos in nonstick skillet or grill pan on medium-high heat 2 to 3 min. on each side or until golden brown on both sides.

SUPPERTIME EGG BURRITOS

Steps:

• In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
• Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.