Scrambled Egg Burritos With Tex Mex Salad Recipes

TEX-MEX BREAKFAST BURRITOS

Steps:

• Place the ground beef and minced onion in a saute pan (I use a non-stick pan) and add seasonings. Cook and break apart until the meat is thoroughly cooked. Remove to a bowl.
• Wipe out the saute pan and add a tablespoon of oil. Add the potatoes and seasoning salt (plain salt and pepper is fine, too) and saute until browned. Remove to another bowl.
• Whisk the eggs with the water and salt. Add to saute pan and cook, stirring occasionally, until the eggs are soft and set. Remove to a 3rd bowl. Wipe out the pan again.
• Set out the cheddar cheese, pico de gallo, and diced avocado. Warm the tortillas in the saute pan if desired.
• Lay a tortilla out on a flat surface. Place 1/4 of the beef along the center of the tortilla, then 1/4 of the eggs, potatoes, cheese, pico, and avocados. Fold up the sides over the short side of the filling, then rotate the burrito and tuck and roll the tortilla around the filling into a burrito shape.
• Cut in half to serve. If you need to rewarm your burrito, zap in the microwave for a minute or so or place in the saute pan and gently heat.

TEX-MEX EGG BURRITOS

Steps:

• Brown sausage in a large skillet, stirring to crumble.
• Drain and return to skillet.
• Add eggs and chilies to sausage.
• Cook, stirring gently, until eggs are thickened, but still moist.
• Do not stir constantly.
• Microwave tortillas about 10 seconds each until soft.
• Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
• Fold opposite sides over filling.
• Serve immediately.

TEX-MEX SCRAMBLED EGGS

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
• Top each serving with salsa, sour cream and green onions.