Three Pepper Breakfast Burritos Recipes

THREE-PEPPER BREAKFAST BURRITOS

Steps:

• In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell peppers and onions; cook 2 to 3 minutes, stirring occasionally, until vegetables are just tender, stirring occasionally.
• In medium bowl, mix eggs, milk, salt and pepper; beat well.
• Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 1 to 3 minutes, stirring frequently, until eggs are set but still moist.
• To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.)

BREAKFAST BURRITOS

Steps:

• Preheat the oven to 250 degrees F.
• Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes.
• Meanwhile, using kitchen shears, cut the sausage links into 1/4-inch pieces. Heat a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper.
• In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency.
• Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce if desired.
• Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed.
• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add black pepper to taste.

CRISPY ROLLED BREAKFAST BURRITO

Steps:

• Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
• Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
• To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
• Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
• Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

BREAKFAST BURRITO (WITH PEPPERONI & PEPPERS)

Steps:

• Preheat oven to 300°F.
• In a skillet, over medium-high heat, saute pepperoni, onion, garlic, bell pepper, tomato & Greek seasoning for 10 minutes
• Stir in eggs & cook until they are done.
• Divide egg mixture between flour tortillas. Divide 1st amount of cheese putting it on top of the egg mixture. Then fold up tortillas & top with remaining cheese.
• Bake for 10 mins till heated & cheese is melted.
• Top with salsa sauce & serve.

DAD'S ULTIMATE BREAKFAST BURRITOS

Steps:

• Place the potatoes, bay leaves and 1/2 teaspoon salt in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until almost tender. Drain and discard bay leaves., In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender. Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through., In a large skillet, heat remaining oil over medium-high heat. Add eggs. Cook and stir until almost set. Add to potato mixture., Spoon 1 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up. Place on a greased baking sheet; sprinkle with remaining cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted.

BEAR'S BREAKFAST BURRITOS

Steps:

• Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic salt and cumin. Set aside. , Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until chorizo is fully cooked; drain. Add egg mixture; cook and stir until eggs are set. Stir in salsa., Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm, with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

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.

BREAKFAST BURRITOS

Steps:

• In a medium bowl, whisk together eggs and egg whites. Spray a medium nonstick skillet with cooking spray and heat over medium heat; add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet toward the center. As the eggs start to set, stir them gently until curds form, about 2 minutes. Stir in peppers, salsa, and cheese; season with salt and pepper. Serve immediately on a tortilla.
• Add peppers and salsa to skillet and cook until peppers are tender, about 3 minutes. Add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet toward the center. As the eggs start to set, stir them gently until curds form, about 2 minutes. Stir in cheese, if desired. Season with salt and pepper. Divide mixture between tortillas; serve immediately.