Recipes for "breakfast burrito"

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Wrap tortillas in foil and warm them in the oven.

Fry eggs in a greased skillet until firm. In a small saucepan, heat refried beans.

Top each tortilla with refried beans, 2 strips of bacon, 1 egg, and a little cheese. Roll tortillas into burritos and serve.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).

Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.

Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.

Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.

Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.

Roast in the preheated oven until soft, about 25 minutes.

Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.

Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape scrambled eggs into a clean bowl and let cool.

Line up tortillas in assembly-line fashion. Divide chorizo between 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over filling, then fold in both sides and roll up burritos.

Flip burritos so they are seam-side down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.

Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.

Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.

Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

Cook chorizo in a large skillet over medium-high heat, stirring frequently, until it turns dark red, 6 to 8 minutes. Remove from the skillet.

Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper; cook and stir until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.

Meanwhile, heat tortillas in a large skillet or directly over the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of a tortilla. Fold top and bottom of tortilla over the filling, then roll into a burrito shape. Mist with cooking spray and place into the air fryer basket. Repeat to make remaining burritos.

Air-fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)

Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.

Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.

Serve mixture inside warmed tortillas with desired toppings.

Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.

Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.

Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.

Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.

When ready to cook, preheat the air fryer to 400 degrees F (200 degrees C).

Place burrito, seam-side down, in the preheated air fryer, and cook for 5 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Arrange potato nuggets in a single layer on a baking sheet.

Bake in the preheated oven until golden brown, 17 to 19 minutes.

Meanwhile, combine green onions and butter in a cold saucepan.

Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.

Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.

Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.

Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.

Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s browned evenly. Transfer the cooked pork to a bowl.

Add the potatoes to the skillet used to cook the pork and cook until they are tender and browned in spots, 8 to 10 minutes, stirring regularly. Any fat left over from the pork should be enough to cook the potatoes in, but if the skillet is very dry, add a drizzle of olive oil.

Add the diced peppers and onions and continue to cook until the veggies soften, another few minutes. Season with salt and pepper. Remove the skillet from heat.

In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl. Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry. Remove from heat and set aside. (You can do this at the same time the vegetables are cooking if you want to multitask!)

Once your fillings are cooled slightly (it’s okay if they are still a bit warm, as long as they're not steaming), lay out a large flour tortilla on a clean surface.

Add about 1/8 of the pork sausage, 1/8 of the potato filling, 1/8 of the cheddar cheese, and 1/8 of the eggs. It’s okay to eyeball the amounts, but you should have enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde.

Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.

Transfer the foil-wrapped burritos to a large, freezer-safe, resealable plastic bag and freeze. Burritos will store well in the freezer for up to three months.

Even if you plan to eat your burritos the same week you make them, we still recommend freezing the burritos until you're ready to eat them. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy.

Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point the burrito will be hot and you could eat it as is. Serve with extra salsa verde, if desired.

As a bonus step, which I love: place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side. If you loathe any hint of sogginess in your burritos, this will eliminate the problem!

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Gather all ingredients.

Whisk together eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in egg mixture; cook and stir until eggs are completely set, about 5 minutes.

Break up cooked eggs into small pieces and place into a large bowl. Set aside.

Heat the same large skillet over medium heat. Cook and stir sausage and garlic in the hot skillet for 5 minutes, Add onion; continue to cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Transfer sausage to eggs in the bowl. Stir in tomato, cilantro, jalapeños, and taco seasoning until well combined. Allow mixture to cool to room temperature, then stir in Cheddar cheese.

Lay a tortilla onto your work surface, then spoon some of the egg filling halfway between the bottom edge and the center of tortilla. Flatten filling into a rectangular shape with the back of a spoon. Fold the bottom of tortilla snugly over filling, then fold in the left and right edges. Roll burrito up to the top edge, forming a tight cylinder. Repeat with remaining ingredients.

Wrap individual burritos tightly with plastic wrap and store in the freezer until ready to serve.

To serve, heat burritos in the microwave until hot, 3 to 4 minutes.

Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.

Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.

Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.

Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.

In a bowl, beat together eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.

Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until vegetables are tender, 5 to 7 minutes. Remove skillet from heat.

In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.

Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.

Heat butter in a skillet over medium heat. Add egg mixture and scramble until eggs are cooked, about 3 minutes. Remove eggs from heat. Fold in cheese.

Spoon chorizo mixture in a line across the middle of a tortilla, then add a layer of scrambled eggs. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.

Generously coat a large frying pan with cooking spray. Cook and stir chorizo in the prepared pan over medium-high heat until well browned and crumbled. Add onion and chile pepper; continue cooking, stirring occasionally, until onion is tender.

Beat eggs in a medium bowl and add to chorizo mixture. Reduce heat to medium-low; continue cooking and stirring until eggs are scrambled and no longer runny.

Warm flour tortillas in the microwave for 30 seconds. Spoon chorizo-egg mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito.

Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.

Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

Gather all ingredients.

Spray a cereal bowl with nonstick cooking spray. Crack the eggs into the bowl, add the salsa, and stir.

Microwave on high for 1 minute, stir, and cook for another minute or until the mixture firms up.

Place cheese in center of tortilla and top with egg mixture.

Wrap it all up like a burrito and head for the car!

In a mixing bowl, beat the eggs with the cream, salsa, cumin and a pinch of salt and pepper.

In a non stick skillet over medium-high heat, melt the butter and then scramble the eggs. Just before they are set, add the cheese and fold-in until it begins to melt.

Lay the tortillas on a flat surface. Divide the eggs equally between the two and place on the bottom third of each tortilla. Fold the bottom third over tucking in. Fold in the two sides and then roll up. Serve.

Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.

Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.

Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.

Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.

Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.

Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.

Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.

Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.

Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.

Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.

Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.

Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.

In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.

Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).

Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.

Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.

Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.

Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.

Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.

To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

Gather all ingredients.

Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes, or according to manufacturer's instructions.

Line the air fryer basket with aluminum foil. Add bacon slices in a single layer and cook until crispy, about 8 minutes.

Remove from the air fryer and set aside on a paper towel-lined plate. Reduce temperature to 325 degrees F (165 degrees C). Spray 2 large ramekins or heatproof bowls with cooking spray, and press one tortilla inside each bowl with the edges coming up and out.

Crack 2 eggs into each tortilla shell, then top each with 1/4 cup cheese. Sprinkle each with 1/8 teaspoon adobo seasoning and 1/8 teaspoon salt.

Working with one tortilla bowl at a time, cook in the air fryer until tortillas are crispy, egg whites are set, and yolks are runny, 13 to 15 minutes.

While tortillas cook, stir together cherry tomatoes, cilantro, scallions, lime juice, remaining 1/2 teaspoon adobo seasoning, and remaining 1/4 teaspoon salt in a small bowl. Break bacon into small pieces, and set aside.

Remove tortillas from bowls and place on a plate. Top bowls evenly with tomato mixture, avocado, and bacon.