Zesty Breakfast Burritos Recipes

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ZESTY BREAKFAST BURRITOS



Zesty Breakfast Burritos image

My husband grew up in Mexico and prefers his food extra spicy. Special seasonings added to ordinary ground pork give a little life to standard sausage and eggs.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 garlic clove, minced
1 pound ground pork
6 eggs
1/4 cup milk
1 tablespoon vegetable oil
6 flour tortillas (8 inches), warmed
Taco sauce

Steps:

  • In a large bowl, combine the vinegar, chili powder, oregano, salt and garlic; crumble pork over mixture and mix well. Cover and chill overnight. , In a large skillet, cook pork mixture over medium heat until meat is no longer pink. Drain; set aside and keep warm. In a large bowl, whisk eggs and milk. In a another large skillet, heat oil until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Spoon about 1/4 cup pork mixture and 1/4 cup egg mixture down the center of each tortilla. Top with taco sauce and roll up.

Nutrition Facts :

BREAKFAST BURRITOS RECIPE BY TASTY



Breakfast Burritos Recipe by Tasty image

Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Breakfast

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
2 cups hash brown, cooked
2 cups egg, scrambled
1 lb breakfast sausage, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams

CHORIZO BREAKFAST BURRITO BOWLS



Chorizo Breakfast Burrito Bowls image

Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 8 Servings

Number Of Ingredients 25

1 pound Mexican chorizo
1 large russet potato, diced
1 red bell pepper, diced
1/2 white onion, diced
Olive oil, as needed
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
Kosher salt
8 large eggs
Freshly ground black pepper
Tortilla Bowls, recipe follows
Shredded Oaxaca or mozzarella cheese, for serving
Creamy Salsa Verde, recipe follows
Pickled jalapenos, for garnish
Fresh cilantro leaves, for garnish
Eight 8-inch flour tortillas
Olive oil or neutral oil, for brushing
8 tomatillos
2 serrano peppers
1/2 cup fresh cilantro leaves
1/4 cup chopped white onion
1/4 cup plain Greek yogurt
1 teaspoon kosher salt
1 clove garlic

Steps:

  • Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
  • Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
  • Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
  • Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
  • Preheat the oven to 375 degrees F.
  • Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
  • Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.

SPICY BREAKFAST BURRITOS WITH CHEESE



Spicy Breakfast Burritos with Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 burritos

Number Of Ingredients 10

18 flour tortillas
1 pound breakfast sausage
1/3 stick (about 2 1/2 tablespoons) salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce, plus more for serving
1/4 of a 16-ounce jar jalapenos plus liquid from the jar, plus more jalapenos for serving
3 cups grated cheese
Salsa, for serving

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 BREAKFAST BURRITOS



Spicy Breakfast Burritos image

These are heavenly. I used extra jalapenos and a lot more cilantro than the recipe calls for because I don't think you can have enough cilantro, but I'll post the recipe as written. I skipped the cheese, sour cream, and salsa and still really loved this. I don't know why I never thought about making eggs with beans before--I'd pick this over sausage or bacon most days of the week. Serving size is estimated. YUM!

Provided by AmyZoe

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

4 large tortillas (10 inch)
8 eggs
1 jalapeno pepper, minced
2 tablespoons water
salt, to taste
pepper, to taste
1 tablespoon butter
1 cup monterey jack cheese, shredded
15 ounces black beans, rinsed and drained
1/2 cup cilantro, chopped
1/4 cup scallion, chopped
1/2 cup salsa
additional salsa
additional sour cream

Steps:

  • Preheat oven to 350.
  • Place tortillas in a large covered casserole dish or wrap lightly in aluminum foil and warm in the oven.
  • In a large mixing bowl, lightly beat together eggs, jalapeno, and water.
  • Add salt and freshly ground pepper to taste.
  • Melt butter in large skillet over medium heat. Cook eggs, stirring, until done.
  • Tp assemble, spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, and sour cream. Add additional salsa and sour cream if desired.
  • Fold the tortilla envelope style: bring one side of the tortilla just over edge of filling, then roll it up to form a tight bundle. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

Nutrition Facts : Calories 495.4, Fat 20.2, SaturatedFat 8.4, Cholesterol 269.9, Sodium 827.4, Carbohydrate 53.6, Fiber 7.4, Sugar 2.7, Protein 24.3

ZESTY BREAKFAST BURRITOS



Zesty Breakfast Burritos image

My husband grew up in Mexico and prefers his food extra spicy. Special seasonings added to ordinary ground pork give a little life to standard sausage and eggs.

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 11

1 pound ground pork
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 garlic clove, minced
6 large eggs eggs
¼ cup milk
1 tablespoon cooking oil
6 (8 inch) flour tortillas, warmed
¼ cup taco sauce

Steps:

  • Combine pork, vinegar, chili powder, oregano, salt and garlic; mix well. Cover and chill overnight. In a skillet over medium heat, cook pork mixture until no longer pink. Drain; keep warm. Beat eggs and milk. In another skillet, heat oil. Cook eggs over low heat until set, stirring occasionally. Spoon about 1/4 cup pork mixture and 1/4 cup eggs down the center of each tortilla. Top with taco sauce and roll up.

Nutrition Facts : Calories 464 calories, Carbohydrate 29.8 g, Cholesterol 241.3 mg, Fat 27.2 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 8.9 g, Sodium 748.6 mg, Sugar 1 g

FREEZER-PREP BREAKFAST BURRITOS RECIPE BY TASTY



Freezer-Prep Breakfast Burritos Recipe by Tasty image

Here's what you need: tortilla, oil, garlic, tofu, turmeric, paprika, red pepper flakes, nutritional yeast, vegetable stock, hot sauce, onion, fresh spinach, tomato, black bean, bell pepper, mushroom, plant based meat alternative, pinto bean, potato, sweet potato, corn

Provided by Merle O'Neal

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 21

tortilla
1 tablespoon oil
5 cloves garlic, minced
14 oz tofu, broken up
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon red pepper flakes
¼ cup nutritional yeast
¼ cup vegetable stock
hot sauce, optional
onion, diced and cooked
fresh spinach, cooked
tomato, sliced and cooked
black bean, optional
bell pepper, chopped and cooked
mushroom, chopped and cooked
plant based meat alternative, cooked
pinto bean
potato, chopped and cooked
sweet potato, chopped and cooked
2 cups corn

Steps:

  • In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full "scramble" effect.
  • Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
  • Add the vegetable stock and cook until absorbed in the tofu.
  • Drizzle with hot sauce if you desire.
  • Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
  • NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
  • Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
  • Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
  • Place your burritos in a plastic bag and freeze until breakfast.
  • NOTE: Save for up to 1 month.
  • When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
  • Allow to cool for 1 minute.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

SPICY BREAKFAST BURRITOS



Spicy Breakfast Burritos image

Make and share this Spicy Breakfast Burritos recipe from Food.com.

Provided by AmyZoe

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 large flour tortillas (ten inch)
8 eggs
1 jalapeno pepper, minced
2 tablespoons water
1 tablespoon butter
4 ounces monterey jack cheese, shredded
15 ounces black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1/4 cup scallion
1/2 cup salsa
additional salsa, to taste
additional sour cream, to taste

Steps:

  • Preheat oven to 350.
  • Place tortillas in a large covered casserole dish and warm in the oven.
  • In a large mixing bowl, lightly beat together eggs, jalapeno, and water.
  • Add salt and freshly ground pepper to taste.
  • Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until done.
  • To assemble, spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, and sour cream.
  • Add additional salsa and sour cream if desired.
  • Fold the tortilla envelope style: bring one side of tortilla just over edge of filling. Then roll it up to form a tight bundle.
  • Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

Nutrition Facts : Calories 750, Fat 30.8, SaturatedFat 13, Cholesterol 406.4, Sodium 1251, Carbohydrate 80.5, Fiber 11.1, Sugar 4, Protein 36.9

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