Tex Mex Breakfast Burritos Recipes

BACON, EGG, AND CHEESE BREAKFAST BURRITO RECIPE

Steps:

• In a medium bowl, whisk eggs with a large pinch of salt until homogenous and no visible egg whites remain. Set aside.
• In a medium cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add potatoes, season with salt, and cook, stirring only occasionally, until beginning to brown, about 8 minutes. Lower heat to medium, stir in onion, and continue to cook, stirring occasionally to prevent scorching, until potatoes are golden and crisp and onions are browned and tender, about 10 minutes longer. Season with additional salt and pepper to taste and set aside.
• In a medium nonstick skillet, melt butter over medium heat until foaming. Add eggs and cook, stirring constantly with a rubber spatula, until eggs have formed curds but are still runny, 1 to 2 minutes. Stir in cheese and continue to cook, stirring constantly, until cheese is melted and eggs are soft and fluffy, about 1 minute longer. Remove from heat.

TEX-MEX BREAKFAST BURRITOS (CONESTOGA EGGS)

Steps:

• Finely chop potatoes, bell peppers, and onions.
• In a large skillet or non-stick pan, add a touch of neutral tasting cooking oil, and saute potatoes until fork tender and starting to brown. Remove from skillet, transfer to a bowl and set aside.
• Add onions, and peppers, saute for about 2 mins. remove from skillet, transfer to a bowl and set aside.
• Whisk eggs, salt and pepper in small bowl. Melt butter in skillet over medium heat.
• Pour egg mixture into skillet and reduce heat to medium-low. When the eggs begin to set, scramble eggs. Cook until eggs are thickened and no liquid egg remain. Do not overcook your eggs! Remove from skillet, transfer to a bowl and set aside.
• Add the sausage to the skillet, ensure it is broken up (minced), add the chili powder, cumin, and taco seasoning. Stir well and cook for approx. 5 minutes until the meat has browned. Transfer to a bowl, set aside.
• Wipe away any brown and burnt bits from the pan with a paper towel.
• Assemble the wraps by layering ingredients on the tortilla wrap. Start with the hash brown potatoes, sausage, and black beans. Continue with the scrambled eggs, cheese and cilantro, then roll them up tightly - use a toothpick to secure the ends if necessary. Repeat with remaining ingredients.
• Place the rolls seam side down onto skillet, over medium heat, toast until cheese has melted and golden brown on the centre of both sides.
• Serve immediately, and enjoy!

PHIL'S TEX-MEX BURRITOS

Steps:

• Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
• In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
• Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
• Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

TEX-MEX BURRITO

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.