Grilled Breakfast Burrito 1 Pan Recipes

Steps:

• Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
• In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
• Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
• Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.

Steps:

• Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium.
• In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo.
• Spray loaf pan with nonstick spray. Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts. Close the lid on the grill and let cook for 2 minutes. Then carefully begin to stir eggs with a small fork. Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat.
• Heat tortillas on grill. Scoop out egg mix and place equal amounts in center of each tortilla, top with 1 tablespoon of salsa, 1 tablespoon sour cream, avocado slice and a sprinkle of cilantro. Fold, closing 1 end, wrap in a paper towel and serve immediately.
• Preheat grill to high.
• In a small bowl, combine oil and garlic and set aside.
• Place the poblano and jalapeno on the grill and cook for approximately 8 to 9 minutes or until skin is blackened, remove from heat and place in a resealable bag and set aside. Reduce heat to medium-high.
• Brush vegetables with garlic oil. Add corn and chayote squash to the grill and cook for 4 minutes, then add limes, tomatoes, and green onions and cook for 4 minutes more, turning the vegetables, as necessary for even cooking. Remove all items from grill to a chopping board. Peel poblano and jalapeno, discard seeds and stems and dice. Chop tomatoes, chayote, green onions and remove corn from cob. In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper. Remove garlic from oil and add to the salsa, serve warm with eggs.

Steps:

• In a saucepan, combine the first 6 ingredients; simmer for 15-20 minutes. , In a skillet, brown and crumble the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13x9-in. baking pan or dish. , Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with optional ingredients as desired.

Steps:

• Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
• Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
• To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
• Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
• Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Steps:

• Brown ground beef and drain.
• While browning ground beef, cook instant rice according to box directions.
• Warm refried beans in small saucepan.
• In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
• Stir well.
• Cook covered for 5 to 10 minutes until meat and sauce are combined.
• Add cooked rice and kidney beans to meat mixture.
• Cook until warmed throughout.
• Warm tortilla shells in microwave for 10-12 seconds.
• Cover center of shell with refried beans.
• Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
• Fold over one side of tortilla, then fold in both ends.
• Finally fold over the other side of tortilla.
• Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
• Let brown then turn over and brown other side.