Bacon N Egg Burritos Recipes

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.

Steps:

• Preheat oven to 425 degrees F.
• Gather your ingredients.
• Line a sheet pan with parchment and arrange the tots in a single layer. Place tray in oven and bake 20 to 25 minutes; give the pan a shake once.
• Combine about 1 teaspoon cumin, chili powder, granulated garlic and onion, about 1 teaspoon salt and 1/2 teaspoon black pepper in small dish. When tots come out of oven toss with spices.
• Arrange bacon on slotted pan or rack lined baking sheet lined with foil. Bake bacon 15 to 18 minutes on rack below tots until brown and crispy.
• Peel and finely chop the onion. Seed and finely chop the jalapeno peppers. Peel garlic. Set a third of the onion, the pepper and garlic aside for the beans.
• Seed and small dice the tomatoes. Finely chop the scallions, whites and greens.
• Place onions and peppers in a bowl; add salt and juice of 1 lime. Grate in garlic, then add tomatoes, scallions and cilantro; toss to combine.
• Heat a small skillet over medium heat. Add oil, 2 turns of the pan, then reserved veg. Sweat while you make beans.
• Add beans to the food processor with a little water. Add about 1 teaspoon of ground cumin and juice of 1 lime.Transfer beans to the skillet and heat through.
• Remove bacon, cool to handle then chop. Grate cheese on large holes of box grater.
• Crack eggs into bowl and whisk up with salt, pepper and about 2 teaspoons of chipotle hot sauce.
• Char tortillas over flame on gas burner or in a dry pan over high heat, stainless or cast iron, blistering them about 30 seconds to 1 minute on each side.
• Heat a large nonstick skillet over medium-high heat and add oil, 2 turns of the pan. Scramble the eggs to desired doneness.
• Build burritos: beans, eggs, cheese, chopped bacon, taco tots, pico de gallo. Tuck in sides and wrap and roll the burritos tightly. Cut each in half to serve.

Steps:

• In a skillet, fry bacon pieces until crisp; remove to paper towels.
• Drain, reserving 1- 2 tablespoons drippings.
• Beat eggs, salt and pepper and cook in reserved drippings.
• Add green onions just before eggs are done.
• Add bacon and remove from heat.
• Place about 1/2 cup of mixture down the center of each tortilla.
• Sprinkle with cheddar cheese.
• Fold bottom and sides of tortilla over filling and place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
• Freeze overnight or until solid.
• Wrap each in waxed paper and then in aluminum foil and package in freezer bags.
• Store in freezer for up to 1 month.
• TO USE FROZEN BURRITOS:.
• Remove foil.
• Place waxed paper-wrapped burritos on a microwave-safe plate.
• Microwave for 1 1/2 to 2 minutes or until heated through.
• Let stand for 20 seconds and add sour cream and salsa to taste.

Steps:

• In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

Steps:

• Cook eggs in small nonstick skillet on medium heat 3 to 5 min. or until set, stirring frequently. Stir in peppers.
• Spoon onto tortillas; top with cheese and bacon. Fold in opposite sides of each tortilla, then roll up burrito style.

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.

Steps:

• In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
• In a small bowl, whisk the eggs, milk, chilies, and seasonings.
• In another large skillet, heat remaining butter until hot.
• Add egg mixture; cook and stir over medium heat until eggs are completely set.
• Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center of each tortilla.
• Fold sides and ends over filling and rool up.
• Serve immediately.