BACON 'N' EGG BURRITOS
"My husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.," says Robyn Larabee of Lucknow, Ontario. "Jason created this version that our guests enjoy as much as we do."
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.
Nutrition Facts : Calories 656 calories, Fat 40g fat (17g saturated fat), Cholesterol 374mg cholesterol, Sodium 932mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein.
CRISP BACON & AVOCADO TOASTS
Brighten up lunch times with this delicious alternative to the BLT
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
- Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.
Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.08 milligram of sodium
EASY MEXICAN PORK BURRITOS
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g
BACON AVOCADO BURRITOS
These hand-held breakfast bundles are quick to make and fun to take when you're on the go. The tortillas are dipped in beaten eggs, then cooked to give them color and flavor. I set our a variety of filling ingredients and toppings and let everyone assemble their own.
Provided by looneytunesfan
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, beat the eggs.
- Dip one tortilla in eggs.
- In a large skillet, cook tortilla in oil just until egg sets; turn to cook other side.
- Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed.
- Place cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling.
- If desired, filled burritos may be warmed in the microwave just before serving.
Nutrition Facts : Calories 603, Fat 44.9, SaturatedFat 15.5, Cholesterol 153.8, Sodium 956.1, Carbohydrate 29.9, Fiber 4, Sugar 1.8, Protein 20
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AVOCADO BREAKFAST BURRITO. - HALF BAKED HARVEST
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4.3/5 (49)Total Time 30 minsCategory Breakfast, Main Course, Sandwiches, SnackCalories 685 per serving
- Heat a large skillet or wok over medium heat. Add the bacon and cook until crisp. Drain the bacon onto a paper towel lined plate. Pour off all but 1 tablespoon of bacon grease from the skillet. Add the remaining tablespoon of grease back to the skillet, along with a small drizzle of olive oil, set the skillet back on the stove over medium heat. Add the onions, red pepper, poblano pepper and corn. Cook 5 minutes or until softened. Add the garlic and cook 30 seconds longer. Season with salt + pepper and remove from the skillet to a plate.
- Return the skillet to medium heat and again add a drizzle of oil. Whisk together the eggs and cheese in a bowl. Pour the eggs into the skillet, scrambling until cooked through, about 3-5 minutes. Season with salt + pepper and remove from the heat. Stir in the basil + cilantro.
- Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the scrambled eggs, veggies, bacon, french fries and avocado towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try and roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. To reheat, place the burritos in the oven for 10 minutes or until warmed through. Serve as desired with sour cream, salsa and hot sauce.
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