Suppertime Egg Burritos Recipes

Steps:

• Whisk the eggs together with a little salt and pepper and a tiny splash of water.
• Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan.
• Add the eggs to pan and gently scramble until light and fluffy.
• Heat tortilla over open flame of burner and few seconds per side until heated.
• Spoon eggs down center of tortilla and top with cheese and a little taco sauce.
• Roll up burrito style!

Steps:

• In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set., Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.

Steps:

• Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
• Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

Steps:

• Cut hot dogs in thin slices.
• Cook in small amount of butter until browned.
• Stir in beaten eggs and cook the scrambled eggs as usual. Remove to plate.
• Top with slices of cheese and melt in the microwave for about 20secs.
• Roll up all ingredients in flour tortillas.

Steps:

• In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
• Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.

Steps:

• In a medium nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel-lined plate to drain.
• In a medium bowl, whisk together the eggs, salsa, 1/2 cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
• Return the nonstick skillet to moderate heat and warm the remaining 1/2 tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
• Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.