Meat Lovers Breakfast Burrito Recipes

Steps:

• To skillet add sausage, canadian bacon, onions & green peppers, cook together. Once sausage is done, throw in bacon and pepperoni. Let cook til sausage is done and all is heated thoroughly. Add in red pepper flakes & seasoning.
• In another skillet, spray with pam and scramble 8 eggs along with the cheddar cheese and cook until almost done. Spoon in (with a slotted spoon to eliminate some of the grease) as much of the meat mixture as you like. Once well combined, spoon onto heated whole wheat tortillas. Add salsa, avocado, sour cream or whatever you enjoy on your burrito! Enjoy!

Steps:

• To skillet, add sausage, canadian bacon, onions & peppers. Cook together. Once sausage is done, throw in bacon & pepperoni. Let cook until sausage is done and all is heated thoroughly. Add in red pepper flakes & seasoning.
• In another skillet, spray with Pam and scramble eggs with cheese and cook until almost done. Spoon (with a slotted spoon to eliminate some of the grease) as much of the meat mixture as you like into the egg mixture. Once well combined, spoon into tortillas. Top with salsa, avocado, etc. or whatever you enjoy on your burrito! Enjoy!

Steps:

• I find it easier to pre-cook the bacon and breakfast sausages in microwave on a plate lined with paper towels to catch the drippings. For one bacon slice and 2 breakfast sausage links, it takes about 1-3 minutes depending on microwave power. Remove and let cool, then chop sausage and bacon into small bits.
• Meanwhile, quarter-slice the hot dog lengthwise into four thin strips, then dice.
• Dice up 1/4 cup of ham.
• Next, dice the tomato and green onions.
• Break the eggs into a medium sized bowl and whisk. Add a splash of milk, and salt and pepper to taste. Whisk in the chopped tomato and scallions and put aside.
• Heat a non-stick frying skillet over medium heat. Lightly coat the bottom with oil of your choice.
• Fry the diced hot dog and ham until lightly browned. Add the cooked breakfast sausage and sliced bacon to brown.
• Pour the egg mixture over the meat in the skillet and scramble.
• Just before taking out of pan, sprinkle shredded cheese throughout. The residual heat will melt the cheese to a nice, gooey consistency.
• Serve in a warm tortilla, and with salsa or hot sauce if preferred.
• Enjoy!

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.

Steps:

• In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
• Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
• To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a skillet over medium heat, and cook until brown and crisp. Remove bacon from skillet and drain on paper towels.
• Return the skillet to the heat and increase the temperature to medium-high. Add the onion and garlic, and stir fry until the onion is soft and the garlic begins to brown. Add the balsamic vinegar, and cook while stirring for one minute. Add the chopped mushrooms, and cook for three additional minutes. Remove pan from heat and set aside.
• Finely chop 4 slices of the bacon (reserving the remaining 4). In a medium bowl, combine the chopped bacon, ground beef, bread crumbs, Italian seasoning, Parmesan cheese, mushroom mixture and egg. Mix well using hands. Season with salt and pepper, and form into two patties.
• Open the two halves of the hamburger bun on an ungreased cookie sheet. Place one beef patty on each half, and cover each with one slice of tomato, 2 slices of the reserved bacon and one slice of Swiss cheese.
• Bake for 25 minutes in the preheated oven, or until meat has cooked through.

Steps:

• In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
• In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
• Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
• Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.