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.
AWESOME BREAKFAST BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 10
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.
BACON, EGG AND POTATO BREAKFAST BURRITOS
These are so good that I usually make them in huge batches. We have some for breakfast and then have plenty left over to freeze so anyone can grab one, microwave it for a couple of minutes and have a hearty breakfast anytime! The kids all think these are awesome too!
Provided by C W
Categories Meat Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- 1. Cook bacon in oven or in frying pan and save drippings.
- 2. Use 2 T of bacon grease to cook frozen potatoes. Heat oil, add potatoes and cook for 15-20 minutes until soft.
- 3. Use 1T of bacon grease to cook scrambled eggs. Crack all eggs into a bowl and beat with a whisk or fork until blended. Heat oil, add eggs and scramble until cooked through.
- 4. Chop bacon. Add cooked eggs to cooked potatoes. Add bacon, then cheese. Stir until all combined.
- 5. Using a 4T large ice cream scoop, scoop 2 scoopfuls of mixture onto tortilla. Fold into a burrito.
- 6. To store, roll into a paper towel, then roll in foil. Remove foil and microwave for 90 seconds to reheat.
BACON & SAUSAGE EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY
Here's what you need: eggs, salt, shredded parmesan cheese, butter, shredded cheddar cheese, breakfast potato, sausage, bacon
Provided by Claire Nolan
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a medium size bowl, whisk together the eggs, salt, and Parmesan until well combined.
- In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, potatoes, sausage, and bacon to the center of the egg wrap.
- Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
- Remove from the pan and fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
- Enjoy!
Nutrition Facts : Calories 552 calories, Carbohydrate 10 grams, Fat 41 grams, Fiber 0 grams, Protein 32 grams, Sugar 1 gram
EGG 'N' POTATO BURRITOS
Steps:
- In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. , In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat. , Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 317 calories, Fat 13g fat (5g saturated fat), Cholesterol 297mg cholesterol, Sodium 905mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE
This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great
Provided by Alan Delgado
Time 45m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
- Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
- Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.
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ULTIMATE BREAKFAST BURRITOS RECIPE - SELF PROCLAIMED FOODIE
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5/5 (5)Total Time 50 minsCategory BreakfastCalories 493 per serving
- Start by cooking your bacon in a heavy bottom pan on the stove top. Start over high heat and gradually reduce the heat as the bacon cooks to prevent burning while stirring regularly. Set cooked and drained bacon aside.
- To make your eggs, whisk eggs in large bowl until well mixed. Using large saute pan, melt butter over medium low heat and cook eggs while stirring very infrequently until "set but wet". Imagine cafeteria scrambled eggs that are too underdone to eat. You want them to be slightly underdone so that they finish cooking when you reheat your breakfast burrito. Set aside.
- Top each with a cooked but cooled hash brown rectangle, along with equally divided portions of bacon, jalapeno, cheese, and scrambled egg. Wrap by folding in ends and then rolling up. Wrap tightly with foil. Store in an airtight container in the refrigerator.
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