Egg Salad Burritos Recipes
EGG BURRITOS
Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family's favorite combo, but I sometimes use breakfast sausage instead of bacon. -Audra Niederman, Aberdeen, South Dakota
Provided by Taste of Home
Time 25m
Yield 10 burritos.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 251mg cholesterol, Sodium 726mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.
EASY EGG AND AVOCADO BREAKFAST BURRITO
Start your day with delicious scrambled egg and avocado burritos!
Provided by CARATAMB
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, beat together the 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 the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.
Nutrition Facts : Calories 582.2 calories, Carbohydrate 53 g, Cholesterol 293 mg, Fat 31.1 g, Fiber 9 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 1400.3 mg, Sugar 9 g
EGG SALAD BURRITOS
I visited Mexico last year and was inspired by the fresh flavor of the food. Tomatillos and limes were widely used, and they add a tangy punch to this egg salad. -Sarah Inglis, Wappingers Falls, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs., Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 341 calories, Fat 16g fat (4g saturated fat), Cholesterol 427mg cholesterol, Sodium 505mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
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- In large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in medium bowl; sprinkle with lime juice. Add onion; mash with spoon.
- Spread 1/4 cup avocado mixture on each tortilla to within 1/2 inch of edge. Spread each with about 1/3 cup egg salad mixture. Sprinkle cilantro leaves over each. Fold in sides of each tortilla; roll up. Arrange wraps on large serving platter; garnish with cilantro sprigs and strawberries.
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Reviews 5Category Breakfast, Brunch, LunchCuisine VegetarianTotal Time 25 mins
- Combine all the filling ingredients, stir thoroughly and place half of the mixture in a line in the middle of each tortilla.
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4.7/5 (13)Total Time 35 minsCategory BreakfastCalories 441 per serving
- In a large skillet heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork tender. Season with salt and pepper as necessary. I also garnished mine with a bit of parsley but this step is optional.
- In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Adjust seasoning with salt and pepper as necessary. Also if you prefer a creamier eggless egg salad add additional vegenaise.
- To assemble the burritos, top each tortilla with about 1/2 cup of the potato mash, followed by about 1/2 cup of the eggless egg salad and sprinkle with a bit of cheese. Roll up the burritos and wrap in foil.
- Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.
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- Crumble squeezed tofu with your hands into a large bowl. Add all the remaining ingredients for the vegan egg salad and stir to combine. Taste and adjust seasonings or add more mayo, as needed.
- Chill covered for at least 30 minutes (or better overnight) to allow spices and seasonings to marinate. (But you could also use it right away).
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