Wwbreakfastburrito Recipes

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:

• Spray a non-stick skillet with vegetable oil. Crumble sausage and
• brown slowly. Drain in white paper towels. Wipe grease from skillet
• with paper towels, leaving a thin layer of oil.
• Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
• Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
• Freeze ahead directions:.
• Place on parchment paper-lined cookie sheets; freeze until solid.
• Then wrap individually in paper towels, and package in zipper-lock freezer bags.
• When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Steps:

• Preheat oven to 400 degrees F.
• In a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes.
• Add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). Remove from heat and stir in cheese, cilantro, salt and pepper.
• Place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with Pam. Repeat with remaining tortillas.
• Bake for 10 minutes and serve with sour cream and salsa.

Steps:

• Cook and drain the bacon and sausage.
• Crumble the bacon.
• Set aside.
• Leave a small amount of grease in the pan, and cook the potatoes.
• Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't.
• Combine eggs and green chilies.
• Add the eggs and green chilies to the potatoes, and stir.
• When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny.
• Add cheese, and remove from heat.
• Stir to combine.
• Spread out tortillas on counter.
• Spoon the suficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style.
• Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze.
• To reheat, leave in waxed paper and set on plate.
• Microwave 3 minutes.
• Let sit one minute, then unwrap and eat.