Mexican Breakfast Burritos Recipes

Steps:

• Boil the potatoes in a large pot of salted water. When done, drain and set aside.
• Scramble the eggs with the milk to make them fluffy. Place in a bowl.
• In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
• In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
• Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
• Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
• To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
• If eating right away, re-heat in a 350 degree oven for a few minutes.
• If not eating promtly, freeze for later. Re-heat before eating.
• Serve with sour cream, hot sauce and salsa.

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:

• Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
• Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
• Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.