Mexican Breakfast Burritos Recipes

SOUTHWEST BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
• Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
• Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
• Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

BREAKFAST BURRITO

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.

MEXICAN BREAKFAST BURRITO RECIPE

Steps:

• Fry bacon until crispy, remove and drain on paper towels. When cool enough to handle, chop into 1" sections. Drain the bacon grease from the pan, leaving approximately two teaspoons.
• Cook potato according to your microwave settings. Peel and chop into ½" cubes. Sprinkle potatoes with a pinch of salt and pepper, then fry in the bacon grease for a few minutes.
• Add two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Add peppers and cook for a few more minutes, followed by the garlic. Cook for an additional 30 seconds.
• Whisk eggs in a bowl, season with a small amount of salt and pepper, then pour over the mixture in the pan, along with the bacon. Stir to incorporate the ingredients. When the eggs are almost set, stir in the cheese, and cook for an additional 30 seconds or until the eggs are cooked, and the cheese is melted. Remove from heat.
• Warm tortilla over a flame to soften and to slightly char. Spread the sour cream in a line going down the center of the tortilla.
• Add eggs over the sour cream. Top with the remaining onions, diced avocado, and cilantro (if you're lucky to have some on hand).
• Drizzle with your favorite hot sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!

CHORIZO BREAKFAST BURRITOS

Steps:

• Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional). Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so.
• Husk and rinse the tomatillos. Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green. De-stem and de-seed two chipotles in adobo. Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend. Take a taste for heat level. If you want more heat add the second chipotle. If you want a thinner salsa you can add 2-3 Tablespoons of water.
• Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side. Set aside when done.
• Finely chop 1/4 onion and 1 jalapeno. (You can use less jalapeno if you want a milder version). Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender. Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat. Set aside when done.
• To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds. Add the eggs, potatoes, chorizo, cheese, and salsa. Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown. Serve immediately.

MEXICAN BREAKFAST BURRITOS

Steps:

• Boil the potatoes in a large pot of salted water. When done, drain and set aside.
• Scramble the eggs with the milk to make them fluffy. Place in a bowl.
• In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
• In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
• Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
• Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
• To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
• If eating right away, re-heat in a 350 degree oven for a few minutes.
• If not eating promtly, freeze for later. Re-heat before eating.
• Serve with sour cream, hot sauce and salsa.