Breakfast Burritos With Bacon Egg And Cheese Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
• Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
• Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

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:

• 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!

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 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:

• 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.