HASH BROWN BREAKFAST BURRITOS
This simple recipe is a wonderful addition to your breakfast offerings. Add your own flair by customizing the filling!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 7
Steps:
- Rehydrate and prepare 6 servings of Idahoan Hash Browns according to package, ensuring that they are golden brown.
- Prepare scrambled eggs and add diced poblano chilies.
- Warm tortillas and top with 1/2 cup hash browns and 1/2 cup scrambled egg mixture.
- Sprinkle with scallions and 3 dollops of soft goat cheese on top of eggs.
- Fold the sides of the tortilla in towards the center and roll up from the bottom, making sure to tuck in the sides as you roll.
- Repeat with remaining ingredients.
- Serve with a side of salsa verde.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 70.6 g, Cholesterol 98.6 mg, Fat 13.9 g, Fiber 4.9 g, Protein 15.5 g, SaturatedFat 4.4 g, Sodium 1155.4 mg, Sugar 3.9 g
BREAKFAST BURRITO
A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove 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 the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
- Warm the tortillas one at a time in the skillet.
- Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 6 burritos
Number Of Ingredients 5
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams
BEAR'S BREAKFAST BURRITOS
Steps:
- Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic salt and cumin. Set aside. , Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until chorizo is fully cooked; drain. Add egg mixture; cook and stir until eggs are set. Stir in salsa., Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm, with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through.
Nutrition Facts : Calories 584 calories, Fat 27g fat (12g saturated fat), Cholesterol 290mg cholesterol, Sodium 2151mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 9g fiber), Protein 27g protein.
FREEZE-AND-REHEAT BREAKFAST BURRITOS
This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 54m
Yield 10
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
- Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
- Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
- Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
- Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
- Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 g
COPYCAT CHICK-FIL-A HASH BROWN SCRAMBLE BURRITO
These are great piping hot or make a batch of these ahead of time, and toss them in the freezer for a quick and easy snack. Just reheat them in the oven at 350F for 20 minutes and you're all set.
Provided by EmKenBken
Categories Breakfast
Time 1h5m
Yield 4 burritos
Number Of Ingredients 21
Steps:
- Hash Browns:.
- Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside.
- Heat oven to 350 degrees F Line a baking sheet with paper towels.
- Wet mixture:.
- In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients.
- Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture:.
- Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside.
- Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
- Scrambled Eggs:.
- In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled.
- Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas.
- One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.
Nutrition Facts : Calories 4173.2, Fat 368.7, SaturatedFat 71.3, Cholesterol 563.4, Sodium 2776.7, Carbohydrate 139.1, Fiber 10.6, Sugar 13.1, Protein 85.3
BREAKFAST BURRITOS
I discovered breakfast burritos at a workshop of holiday breakfasts offered at our church. It was a big hit! It works really well when you're cooking for a crowd. I like to serve salsa or hot sauce with them. -Catherine Allan, Twin Falls, Idaho
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, fry hash browns according to package directions; remove and set aside. , In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. , Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Serve with salsa if desired.
Nutrition Facts : Calories 463 calories, Fat 21g fat (10g saturated fat), Cholesterol 249mg cholesterol, Sodium 715mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 21g protein.
BREAKFAST BURRITOS
Make and share this Breakfast Burritos recipe from Food.com.
Provided by motherof4boys
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook hash browns according to your liking.
- Add precooked meat and heat through.
- Add beaten eggs and cook until set, stirring often.
- Warm tortillas for 10 seconds each in the microwave.
- Place 1/2 cup of the mixture in center of a tortilla, sprinkle with cheese and salsa.
- Wrap and enjoy.
Nutrition Facts : Calories 793.8, Fat 59.4, SaturatedFat 23.7, Cholesterol 448.8, Sodium 1518.3, Carbohydrate 19.7, Fiber 1, Sugar 1.4, Protein 44.2
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