EGG BURRITOS
Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family's favorite combo, but I sometimes use breakfast sausage instead of bacon. -Audra Niederman, Aberdeen, South Dakota
Provided by Taste of Home
Time 25m
Yield 10 burritos.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 251mg cholesterol, Sodium 726mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.
EGG BURRITOS
One of my kids' favorite breakfasts, and so quick and easy too! I always have these ingredients on hand. They can even make these themselves! The ingredients are for one burrito, by you just multiply by how many servings you're making.
Provided by Charmie777
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the eggs together with a little salt and pepper and a tiny splash of water.
- Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan.
- Add the eggs to pan and gently scramble until light and fluffy.
- Heat tortilla over open flame of burner and few seconds per side until heated.
- Spoon eggs down center of tortilla and top with cheese and a little taco sauce.
- Roll up burrito style!
Nutrition Facts : Calories 358.4, Fat 21.2, SaturatedFat 9.7, Cholesterol 401.7, Sodium 638.3, Carbohydrate 18.5, Fiber 0.9, Sugar 2.1, Protein 22.1
EGG BURRITOS
Steps:
- In a medium nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel-lined plate to drain.
- In a medium bowl, whisk together the eggs, salsa, 1/2 cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
- Return the nonstick skillet to moderate heat and warm the remaining 1/2 tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
- Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.
MINI EGG AND CHEESE BREAKFAST BURRITOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings (8 mini burritos)
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
- To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.
SPICY BREAKFAST BURRITOS WITH CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 burritos
Number Of Ingredients 10
Steps:
- Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
- Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
- Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
- Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.
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
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.
BREAKFAST BURRITO
Make a nutritious cocoon for breakfast ingredients with a wholemeal wrap. We've included protein-rich eggs and avocado to add good fats to this burrito
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.
- Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.
Nutrition Facts : Calories 366 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
CHORIZO AND EGG BURRITOS
Make and share this Chorizo and Egg Burritos recipe from Food.com.
Provided by Steve_G
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
- add 6 to 8 beaten eggs after everything is nice and brown.
- Keep'em moving until cooked.
- Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
- Serve with more sour cream and hot sauce.
BREAKFAST BURRITOS
These burritos are not just for breakfast, they are a great anytime snack, if you desire, these could be fully prepared, and stored in the fridge....just make sure to bake them 10-15 minutes longer, or they may be frozen, just thaw them before baking.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- In a large skillet, fry hash browns according to package directions; remove and set aside.
- In a large bowl beat eggs with milk; add chopped onion and green pepper, then season with salt and pepper.
- Pour the mixture into the same skillet; cook over medium heat, stirring occasionally, until eggs are set; remove from heat.
- Add the cooked hash browns and sausage; mix gently.
- Place about 3/4 cup filling on each tortilla; top with 1/4 cup cheese.
- Roll up, and place on a greased baking sheet.
- Bake, uncovered for 15-20 minutes, or until heated through.
- Serve with salsa if desired.
Nutrition Facts : Calories 506.6, Fat 24.5, SaturatedFat 10.7, Cholesterol 260.8, Sodium 715.5, Carbohydrate 45.3, Fiber 3, Sugar 2.7, Protein 25.1
BREAKFAST BURRITOS
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Categories Egg Potato Breakfast Brunch Quick & Easy Sausage Avocado Tortillas Monterey Jack Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
- Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
- Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
- Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
- Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
SAUSAGE-EGG BURRITOS
My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.-Wendy G. Ball, Battle Creek, Michigan.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-6 minutes. Remove from pan., In a small bowl, whisk eggs and egg whites until blended. In same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary. , In skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir until spinach is wilted, 2-3 minutes. Stir in sausage and eggs; heat through. Sprinkle with pepper., To serve, spoon 2/3 cup filling across center each tortilla. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with salsa.
Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 596mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
MAKE-AHEAD MORNING EGG BURRITOS
Start the day off with delicious flavor when you serve these Make-Ahead Morning Egg Burritos. Fill flour tortillas with a creamy, cheesy egg mixture and refrigerate them overnight for delicious Make-Ahead Morning Egg Burritos the next day.
Provided by My Food and Family
Categories Home
Time 12h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place TATER TOTS in single layer on microwaveable plate. Microwave on HIGH 3 min. Set aside until ready to use.
- Whisk eggs and sour cream until blended. Cook peppers and onions in large nonstick skillet on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add egg mixture; mix well. Cook 4 min. or until egg mixture is set, stirring occasionally. Remove from heat. Stir in TATER TOTS.
- Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
- Refrigerate overnight.
- Cook the burritos in nonstick skillet or grill pan on medium-high heat 2 to 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 205 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 15 g
GYRO BURRITOS
These are always a big hit! In the summer i make them in the am, wrap in foil and take to the beach....mm good!
Provided by saxswamp
Categories One Dish Meal
Time 40m
Yield 10 burritos, 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix the cucumber sauce a couple of hours ahead of time.
- Mix the paste together and set aside. Brown the hamburger or turkey, add the paste and simmer for just a few moments. (if using the vegetarian suggestion reduce the water and cook rice with the paste).
- Layer center of burrito with sauce, onions and meat. role up burrito -- easy as that!
FREEZER SAUSAGE AND EGG BREAKFAST BURRITOS
With one DD commuting to college and the other one catching an early bus to high school, I've tried to come up with quick, tasty, on-the-go breakfasts. O.K., so bagels and muffins are good sometimes, but I wanted them to have a healthy meal. This is a combination of 3 different recipes that I have tweeked so that the girls will actually eat them! (Cooking time is for reheating in the microwave)
Provided by Denise in da Kitchen
Categories Breakfast
Time 27m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Fry sausage; crumble and drain on paper towels.
- Reserve 1- 2 tablespoons drippings.
- Beat eggs, salt and pepper and add to reserved drippings.
- Add sausage, onion, red and green peppers, and cook with the eggs.
- Put 1/4 to 1/2 cup of sausage-egg mixture down the center of each tortilla.
- Sprinkle with shredded cheddar cheese.
- Fold bottom and sides of tortilla over filling.
- Place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
- Place pan in freezer overnight or until solid.
- Wrap individual frozen burritos in waxed paper and then in aluminum foil.
- Place in freezer bags and store in the freezer for up to 1 month.
- TO USE FROZEN BURRITOS:.
- Remove foil.
- Place a waxed paper-wrapped burrito on a microwave-safe plate.
- Microwave for 1 1/2 to 2 minutes or until heated through.
- Let stand for 20 seconds.
- Add salsa and sour cream if you wish.
Nutrition Facts : Calories 390.6, Fat 20.9, SaturatedFat 7.8, Cholesterol 197.3, Sodium 714.7, Carbohydrate 30.8, Fiber 2.2, Sugar 2.1, Protein 18.7
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