Breakfast Burrito Bites Recipes

BREAKFAST BURRITOS...

Steps:

• Fry bacon till crisp, drain on paper towel.
• Fry the onion, garlic & pepper in bacon grease. Till onions are transparent and peppers are soft.
• Drain the onion mixture on paper towel and reserve 1 tablespoon of bacon grease, discard the rest.
• Mix the eggs in a bowl, add the heavy cream, onion mixture, Sriracha, cheese and beat with spoon till frothy.
• Add salt and pepper
• Scramble the eggs in the bacon grease till not quite done, you'll want these loose because they will continue cooking while they are frying
• Divide the bacon into 6 portions
• In a large frying pan put about 2 inches of oil in a pan and start it getting hot.
• Take one wonton wrapper out at a time and in the center put some bacon then the some of the egg mixture.
• Seal all around the rim with some water and fold to make a pillow.
• When you have these all assembled start to fry, and drain on paper towel.

BACON BREAKFAST BURRITO BITES

Steps:

• Heat oven to 350° F. Spray 12 regular-size muffin cups with cooking spray.
• Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave uncovered on High 15 seconds to soften. Place 1 in each muffin cup, using bottom of small glass to press into each cup.
• In large bowl, beat eggs until fluffy. Fold in bacon bits. Heat 10-inch skillet over medium-low heat; pour egg mixture into pan. Scramble eggs until fluffy.
• Place 1 teaspoon beans in bottom of each tortilla-lined cup; add 1/4 cup egg mixture to each cup. Top each with 1 teaspoon cheese.
• Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
• Top with remaining ingredients; serve immediately.

TURKEY SAUSAGE BREAKFAST BURRITOS

Steps:

• Place the ground turkey in a mixing bowl and add ¼ teaspoon of the salt, ¼ teaspoon of the black pepper, the sage, the thyme, the marjoram, the crushed red pepper, and the paprika. Mash/stir together with a fork or your hands until well combined (in this step you added sausage seasonings to the ground turkey).
• Mist a large skillet with cooking spray and bring over medium heat. Cook the seasoned ground turkey, breaking it up into small chunks, until cooked through. Transfer the cooked turkey into a clean mixing bowl. Wipe out the skillet with a paper towel.
• Combine the eggs and remaining ¼ teaspoon of salt and 1/8 teaspoon of black pepper and add a splash of water (I usually quickly woosh it under tap water once or twice).Use a whisk to beat the eggs. Mist the skillet with cooking spray and bring over medium heat. Add the beaten eggs and cook, pushing them around with a spatula to scramble, for a few minutes until cooked through. Use the spatula to break the scrambled eggs up into small chunks. Transfer the eggs to the mixing bowl holding the turkey sausage. Add the shredded cheddar, salsa, and cilantro and stir to combine.
• Lay the tortillas on a clean, dry surface and divide the sausage and egg mixture amongst them (about 2/3 cup of filling on each tortilla). Fold in the edges of a tortilla and roll it up to make a wrap. Repeat with the remaining tortillas.
• Mist a griddle pan or large skillet with cooking spray and bring to medium heat. Place the rolled burritos onto the hot skillet seam-side-down and cook for 2-3 minutes until the bottoms are golden. Flip the burritos and cook for another 2 minutes until the other side is golden as well.

BREAKFAST BURRITO BITES

Steps:

• Preheat oven to 350 degrees F.
• Arrange sausage in an 8-in. square nonstick baking pan. Bake sausage according to package directions.
• Remove sausage from baking pan; set aside.
• Cut tortillas into four equal quarters; cover with plastic wrap.
• Place one tortilla wedge on a work surface; place one sausage link on wide end of wedge. Brush pointed end of tortilla with water; roll up and press to seal. Place in pan, seam side down.
• Repeat with remaining sausage links.
• Bake for 5 minutes.
• Turn seam side up and sprinkle with cheese. Bake 3 minutes longer or until cheese is melted. Cool slightly.
• Top with red pepper jelly and green onions.