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.
BREAKFAST BURRITOS
Make and share this Breakfast Burritos recipe from Food.com.
Provided by Laura Bruce
Categories Breakfast
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Fry eggs until done in small amount of butter.
- Remove from pan into a large bowl.
- Fry onion and green pepper in butter until tender; add to bowl.
- Fry potatoes in butter until potatoes are soft but not mushy, and starting to brown.
- Add everything into the bowl and stir to mix.
- Warm tortillas in microwave (20 secs) until they are very flexible and warm.
- Put about 1/2 cup of mixture into the tortilla.
- Roll and set on a cookie sheet that has a light coat of non-stick spray on it.
- Freeze on tray.
- When frozen, remove, wrap well and refreeze.
- To serve: warm in microwave about 2 and 1/2 minutes.
- To be honest, this recipe sort of'happens' for me.
- I vary it according to what I have on hand.
- You can do more eggs, less potatoes, no onion, etc.
- You can use a bag of pre-made hash browns if you want, too (watch the added salt, though).
Nutrition Facts : Calories 215.8, Fat 4.9, SaturatedFat 1.4, Cholesterol 105.8, Sodium 232.5, Carbohydrate 35, Fiber 3.4, Sugar 2, Protein 7.9
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