Cheesypotatobreakfastburroburritos 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:

• Combine all ingredients in a medium bowl. Toss to blend.
• Place approximately 1 cup of mixture into ea. Tortilla. Roll into a burrito and cut in ½. Serve.

Steps:

• Beat the eggs with 1 tablespoon of the sour cream.
• Place 1/2 the butter in a 6-inch omelet pan and warm; when the butter is melted, pour in half the egg mixture.
• Cook the egg as you would for an omelet, pushing cooked portions to center of skillet and allowing uncooked portion to run to bottom of pan.
• When bottom is set, flip the egg over and allow to cook completely on the other side; season with salt and pepper, remove cooked egg to plate and repeat with remaining butter and egg mixture.
• While the eggs are cooking warm the beans in a small microwave dish, set aside.
• To assemble, warm the tortillas in the microwave for 30 seconds, top with cooked egg, a slice of bacon, divide the beans among the 2 tortillas, sprinkle with cheese, top with additional sour cream and salsa if desired.
• Fold bottom end up about 1 inch, fold over one side to center and then fold the other side overlapping slightly.
• Enjoy!

Steps:

• To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside.
• In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside.
• In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes.
• Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight.
• Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.

Steps:

• Cook breakfast sausage, if patties or links chop them up beat eggs, pour into large teflon skillet with pam.
• Add chopped peppers, onions, and sausage.
• stir while cooking as you would scrambled eggs.
• warm tortillas put three tablespoons of egg mixture on tortillas, with what ever your family likes on them, mine loves salsa, sour cream, and green chile on the top side, with a sprinkling of cheddar.
• Makes 12 breakfast burritos.

Steps:

• Brown sausage with onion and peppers
• Add eggs, salsa, and cheese - mixing after each.
• Dish into heated tortilla.