Terris Spicy Egg Burritos Recipes

SPICY BREAKFAST BURRITOS WITH CHEESE

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 RICE BURRITOS

Steps:

• Heat 1 tbsp oil in a non-stick pan, add the onions and cook for 10 mins over a medium heat. Stir in the rice and spices, tip in the tomatoes with a can of water and the tomato purée, then cover and simmer for 25 mins. Stir in the beans, take off the lid, bring back up to a simmer and cook for 5-10 mins more until the rice is tender. Leave to cool.
• Meanwhile, tip the flour into a small bowl. Mix the 2 tsp of oil with 115ml cold water, then into the flour and stir with the blade of a cutlery knife until the mixture starts to come together into a soft dough. Use your hands to bring the mixture into a ball, then quarter and cover with a tea towel while you wait for the rice to cook and cool.
• Lightly flour the work surface and heat a large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm that is paper-thin. Carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the remaining dough in the same way. Cover the wraps until you need them.
• Roughly smash the avocados with the lime juice. Lay the whole lettuce leaves over the wraps, then add a layer of rice, scatter with sweetcorn, then top with the avocado, yogurt, coriander and olives. Carefully roll up into burritos. Wrap two of the burritos in baking parchment and store in the fridge overnight. Will keep chilled for up to a day. If putting in a lunchbox, use an ice pack to keep them cool.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.

SPICY GARDEN-FRESH BREAKFAST BURRITOS

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.

SPICY TILAPIA BURRITOS

Steps:

• Prepare grill for direct cooking over medium coals. Season tilapia fillets with oil and seasoning mix. Lightly grease grid of grill. Grill fillets, covered, 5-6 minutes or until tilapia flakes easily with a fork, turning once. Remove tilapia from grill.
• Mash avocado in medium bowl. Stir in sour cream and 1/4 tsp of the salt; cover and set aside. Dice tomatoes; set aside. Snip cilantro and finely chop jalapeño pepper. Combine cilantro, jalapeno pepper, lime juice, remaining 1/2 tsp salt and garlic in large bowl; mix well. Add slaw mix and tomatoes; mix well.
• Spread tortillas with avocado mixture to within 1 inch of the edge. Place 1 cup slaw down center of each tortilla and top with tilapia. Fold in ends of tortillas and roll up tightly.

SPICY CHORIZO BREAKFAST BURRITOS

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.

TERRI'S SPICY EGG BURRITOS

Steps:

• Combine sausage, eggs, salsa and cheese.
• Pour into 9x13 pan.
• Bake at 350 until eggs are set, about 20 minutes.
• Cut into 12 pieces of 2x4 inches.
• Heat wraps a few at a time by wrapping in paper towel and zapping in the microwave about 20 seconds. This makes them flexible and less likely to tear. Don't heat them all at once unless you're faster than me, because they cool off as they wait.
• Place one piece of egg on the lower edge of each wrap. Fold in the sides and roll up. Wrap in plastic wrap.
• At this point, burritos may be kept in the fridge up to one week, or frozen on baking sheet [when solid, put in ziploc bag together] and kept up to 3 months.
• To serve, remove plastic wrap and wrap loosely in paper towel. Zap on high in microwave about 1 minute if using from fridge, or about 2 minutes if frozen.
• Note -- you can use the egg mixture to make "McMuffins" also. Cut into squares instead of rectangles. To use, heat in microwave the same as for burritos, whether thawed or frozen, and serve on a toasted and buttered English muffin. My daughter prefers them this way, so I usually make half the pan for her and half as burritos for my son.