Best Breakfast Burrito Recipe Ever

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BREAKFAST BURRITO

A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15



Breakfast Burrito image

Steps:

  • For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
  • For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
  • Warm the tortillas one at a time in the skillet.
  • Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese

BREAKFAST BURRITO

Roll up eggs, beans, cheese, salsa and more for Ellie Krieger's Breakfast Burrito recipe, a satisfying and healthy start to the day.

Provided by Ellie Krieger

Categories     main-dish

Time 38m

Yield 4 servings, serving size 1 burrito

Number Of Ingredients 15



Breakfast Burrito image

Steps:

  • Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
  • Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce

COUNTRY BREAKFAST BURRITOS

Country gravy, bacon, sausage, onion, cheese, egg, and Tater Tots® wrapped in a burrito. Our 2-year-old loves Tater Tots® and frozen Jimmy Dean® turkey sausage links so much that we buy them both in bulk at Costco. My family also loves bacon, so we buy pre-cooked bacon to cut down on the fat. Our meal ultimately cost only $2.75 per person.

Provided by Courtney Lynn Hernandez

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 40m

Yield 4

Number Of Ingredients 12



Country Breakfast Burritos image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Arrange potato nuggets in a single layer on a baking sheet.
  • Bake in the preheated oven until golden brown, 17 to 19 minutes.
  • Meanwhile, combine green onions and butter in a cold saucepan.
  • Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.
  • Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.
  • Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 63.2 g, Cholesterol 316.3 mg, Fat 43.6 g, Fiber 6.1 g, Protein 50.7 g, SaturatedFat 18.7 g, Sodium 1991.8 mg, Sugar 9.2 g

4 eggs
20 frozen bite-size potato nuggets (such as Tater Tots®)
1 bunch green onions, white parts only, chopped
2 tablespoons butter
5 links frozen turkey sausage (such as Jimmy Dean®)
5 slices cooked bacon, cut into pieces
⅓ cup all-purpose flour
2 ½ cups milk
3 teaspoons ground black pepper
1 pinch cayenne pepper
4 (9 inch) whole wheat flour tortillas
8 thin slices Cheddar cheese

YUMMIEST MEAT LOVER'S BREAKFAST BURRITO

A lot of breakfast burritos out there never seem to have enough meat! Here is a recipe that I whipped up one day when I was craving a filling breakfast style burrito.

Provided by cali_love

Categories     Breakfast

Time 20m

Yield 1 burrito, 1 serving(s)

Number Of Ingredients 12



Yummiest Meat Lover's Breakfast Burrito image

Steps:

  • I find it easier to pre-cook the bacon and breakfast sausages in microwave on a plate lined with paper towels to catch the drippings. For one bacon slice and 2 breakfast sausage links, it takes about 1-3 minutes depending on microwave power. Remove and let cool, then chop sausage and bacon into small bits.
  • Meanwhile, quarter-slice the hot dog lengthwise into four thin strips, then dice.
  • Dice up 1/4 cup of ham.
  • Next, dice the tomato and green onions.
  • Break the eggs into a medium sized bowl and whisk. Add a splash of milk, and salt and pepper to taste. Whisk in the chopped tomato and scallions and put aside.
  • Heat a non-stick frying skillet over medium heat. Lightly coat the bottom with oil of your choice.
  • Fry the diced hot dog and ham until lightly browned. Add the cooked breakfast sausage and sliced bacon to brown.
  • Pour the egg mixture over the meat in the skillet and scramble.
  • Just before taking out of pan, sprinkle shredded cheese throughout. The residual heat will melt the cheese to a nice, gooey consistency.
  • Serve in a warm tortilla, and with salsa or hot sauce if preferred.
  • Enjoy!

Nutrition Facts : Calories 1082.7, Fat 84.5, SaturatedFat 34.2, Cholesterol 602.4, Sodium 2104.9, Carbohydrate 23.5, Fiber 2.5, Sugar 5.5, Protein 54.9

2 eggs
milk
1 hot dog
1 slice bacon
1/4 cup ham, diced
2 breakfast sausage links
1 roma tomato (or other small tomato)
2 green onions
2 ounces cheddar cheese, shredded
1 flour tortilla
salt and pepper, to taste
salsa (optional)

ULTIMATE BREAKFAST BURRITOS

I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.-Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10



Ultimate Breakfast Burritos image

Steps:

  • In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm. , Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 294 calories, Fat 8g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 585mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

1 teaspoon olive oil
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup egg substitute
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), warmed
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream

AMERICA'S TEST KITCHEN BREAKFAST BURRITOS

This recipe is a keeper--one I will make again. It was so good I wanted to eat long after I was full. Definitely the best breakfast burrito I've ever had. Recipe courtesy of The America's Test Kitchen Family Cookbook. Feel free to substitute andouille, kielbasa, or hot Italian sausage for the chorizo sausage.

Provided by AmyZoe

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15



America's Test Kitchen Breakfast Burritos image

Steps:

  • Whisk together the eggs, half and half, salt, and pepper.
  • Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
  • Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
  • Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
  • Transfer the chorizo mixture to a medium bowl and cover to keep warm.
  • Wipe the skillet clean and return to the heat.
  • Melt the butter in the skillet, swirling to coat the pan.
  • Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
  • Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
  • Fold in the chorizo mixture.
  • Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
  • Distribute the eggs evenly among the tortillas and roll into burritos.
  • Slice the burritos in half and serve, passing the sour cream and salsa separately.

Nutrition Facts : Calories 504.3, Fat 33.7, SaturatedFat 14.9, Cholesterol 311.6, Sodium 1272.6, Carbohydrate 23.6, Fiber 2.6, Sugar 4.2, Protein 26.3

8 large eggs
1/4 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
6 ounces chorizo sausage, chopped medium
1 red onion, chopped fine
1 red bell pepper (stemmed, seeded, and chopped medium)
1 jalapeno chile (stemmed, seeded, and minced)
1 tablespoon unsalted butter
6 ounces cheddar cheese (shredded)
3 scallions, sliced thin
6 flour tortillas (8 to 9 inch)
1 cup sour cream (optional)
1 cup salsa (jarred or fresh)

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