Americas Test Kitchen Breakfast Burritos Recipes

AMERICA'S TEST KITCHEN BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, half and half, salt, and pepper.
• Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• Transfer the chorizo mixture to a medium bowl and cover to keep warm.
• Wipe the skillet clean and return to the heat.
• Melt the butter in the skillet, swirling to coat the pan.
• Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• Fold in the chorizo mixture.
• Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• Distribute the eggs evenly among the tortillas and roll into burritos.
• Slice the burritos in half and serve, passing the sour cream and salsa separately.

AUTHENTIC MEXICAN BREAKFAST TACOS

Steps:

• Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
• Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
• Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
• Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.