Unique Breakfast Burritos Recipes

AWESOME BREAKFAST BURRITOS

Steps:

• In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
• Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
• To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

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.

BREAKFAST BURRITOS

Steps:

• Heat broiler to high and line two sheet pans with foil.
• Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
• In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
• Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
• Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.