Cheesy Potato Breakfast Burro Burritos Recipes

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer 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 together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

Steps:

• Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside. , In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set., Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up.

Steps:

• Dice your potatoes and onions into 1/4" cubes, keep them in separate bowls.
• With kitchen scissors, or a knife, cut the bacon into small bits.
• In a medium bowl, crack the eggs and add the milk, beat them together. Put in the fridge until ready to use.
• In a large frying pan, pour in the vegetable oil and heat on medium until oil is hot. Add the potatoes and cook them for 10 minutes turning often. Stir in the onions. Here you will want to add your seasonings. If you like more garlic and less pepper do that. This is the customizable part of the recipe. Cook for another 10-15 minutes or until desired softness is reached.
• While the potatoes are cooking, cook the bacon in a small frying pan for about 10 minutes or until desired crunchiness is reached. After the bacon is done put some napkins or paper towels on a plate, pour the bacon onto the plate and let the grease soak out of the bacon. While the bacon is draining wipe out the small pan and cook the sausage for about 10 minutes. You will want to chop it into small pieces with your spatula.
• Now you will want to add you eggs to the potatoes. Pour the eggs right over the potatoes and fold a couple of times. While the eggs are still gooey add the bacon and the sausage. Fold a couple of times and sprinkle in your cheeses. Keep folding the eggs as you mix in the cheese. Once the eggs are finished cooking and the cheese is melted, set the pan on a cool burner.
• If you have a gas stove you can warm the tortillas right on the burner, if you have an electric stove you can warm them up in a dry skillet, and if all else fails you can use the microwave.
• After you have the tortillas warmed up put the filling on, wrap it up, and enjoy.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.
• Meanwhile, beat the eggs in a medium bowl with the chipotle powder, a sprinkle of salt and a few grinds of pepper until well blended. Pour the eggs over the cooked potatoes and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Warm a tortilla in a large nonstick skillet over medium heat it is until pliable. Top with one-quarter of the avocado slices, one-quarter of the egg mixture and 2 tablespoons each of the Monterey jack and Cheddar. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito filling. Serve with salsa on the side.

Steps:

• Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
• Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

Steps:

• In a large bowl mix all ingredients except salsa and torillas together with a hand mixer. Mixture should be creamy not runny. (If mixture is dry and not creamy add small amounts of milk until creaminess is achived).
• Spray a large cake pan with nonstick spray. Prepare tortilla according to package so they are flexable. Add mixture to tortillas about 3 tablespoons. Roll tortillas and line them into the cake pan. Pour jar of salsa over them and bake in the oven at 350 degrees for 20 minutes. You can top with more shredded cheddar when taken out of oven.
• Freeze any leftover. Reheat in microwave 1-3 minutes.