Spicy Egg Burritos Recipes

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SPICY BREAKFAST BURRITOS



Spicy Breakfast Burritos image

These are heavenly. I used extra jalapenos and a lot more cilantro than the recipe calls for because I don't think you can have enough cilantro, but I'll post the recipe as written. I skipped the cheese, sour cream, and salsa and still really loved this. I don't know why I never thought about making eggs with beans before--I'd pick this over sausage or bacon most days of the week. Serving size is estimated. YUM!

Provided by AmyZoe

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

4 large tortillas (10 inch)
8 eggs
1 jalapeno pepper, minced
2 tablespoons water
salt, to taste
pepper, to taste
1 tablespoon butter
1 cup monterey jack cheese, shredded
15 ounces black beans, rinsed and drained
1/2 cup cilantro, chopped
1/4 cup scallion, chopped
1/2 cup salsa
additional salsa
additional sour cream

Steps:

  • Preheat oven to 350.
  • Place tortillas in a large covered casserole dish or wrap lightly in aluminum foil and warm in the oven.
  • In a large mixing bowl, lightly beat together eggs, jalapeno, and water.
  • Add salt and freshly ground pepper to taste.
  • Melt butter in large skillet over medium heat. Cook eggs, stirring, until done.
  • Tp assemble, spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, and sour cream. Add additional salsa and sour cream if desired.
  • Fold the tortilla envelope style: bring one side of the tortilla just over edge of filling, then roll it up to form a tight bundle. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

Nutrition Facts : Calories 495.4, Fat 20.2, SaturatedFat 8.4, Cholesterol 269.9, Sodium 827.4, Carbohydrate 53.6, Fiber 7.4, Sugar 2.7, Protein 24.3

SPICY BREAKFAST BURRITOS WITH CHEESE



Spicy Breakfast Burritos with Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 burritos

Number Of Ingredients 10

18 flour tortillas
1 pound breakfast sausage
1/3 stick (about 2 1/2 tablespoons) salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce, plus more for serving
1/4 of a 16-ounce jar jalapenos plus liquid from the jar, plus more jalapenos for serving
3 cups grated cheese
Salsa, for serving

Steps:

  • Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
  • Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
  • Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
  • Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.

TERRI'S SPICY EGG BURRITOS



Terri's Spicy Egg Burritos image

After trying several recipes and not finding exactly the thing I was wanting, I made up my own, in consultation with my son, the big burrito fan in our household. This recipe is readily adaptable to your tastes, and the technique makes it quick and easy.

Provided by Terri Newell

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 lb chorizo sausage, crumbled and cooked
6 eggs
1/2-3/4 cup salsa
1 cup cheese, shredded
12 burrito-size flour tortillas

Steps:

  • Combine sausage, eggs, salsa and cheese.
  • Pour into 9x13 pan.
  • Bake at 350 until eggs are set, about 20 minutes.
  • Cut into 12 pieces of 2x4 inches.
  • Heat wraps a few at a time by wrapping in paper towel and zapping in the microwave about 20 seconds. This makes them flexible and less likely to tear. Don't heat them all at once unless you're faster than me, because they cool off as they wait.
  • Place one piece of egg on the lower edge of each wrap. Fold in the sides and roll up. Wrap in plastic wrap.
  • At this point, burritos may be kept in the fridge up to one week, or frozen on baking sheet [when solid, put in ziploc bag together] and kept up to 3 months.
  • To serve, remove plastic wrap and wrap loosely in paper towel. Zap on high in microwave about 1 minute if using from fridge, or about 2 minutes if frozen.
  • Note -- you can use the egg mixture to make "McMuffins" also. Cut into squares instead of rectangles. To use, heat in microwave the same as for burritos, whether thawed or frozen, and serve on a toasted and buttered English muffin. My daughter prefers them this way, so I usually make half the pan for her and half as burritos for my son.

Nutrition Facts : Calories 471.2, Fat 25.5, SaturatedFat 9.3, Cholesterol 147, Sodium 1129.9, Carbohydrate 38.3, Fiber 2.3, Sugar 1.9, Protein 20.6

SPICY CHORIZO BREAKFAST BURRITOS



Spicy Chorizo Breakfast Burritos image

Good spicy breakfast burritos that are not greasy.

Provided by erica

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 6

Number Of Ingredients 10

½ pound chorizo sausage
cooking spray
½ cup chopped onion
½ cup chopped bell pepper
¼ cup chopped jalapeno pepper
6 large eggs
3 tablespoons milk
1 teaspoon salt
6 (7 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
  • Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
  • Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g

SPICY GARDEN-FRESH BREAKFAST BURRITOS



Spicy Garden-Fresh Breakfast Burritos image

A flavorful, mildly warm breakfast burrito made with fresh peppers and tomatoes.

Provided by George Bloodcraft

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 5

Number Of Ingredients 11

1 teaspoon salted butter, or to taste
5 small (4" long)s banana peppers, chopped
3 peppers red chile peppers, chopped
1 medium tomato, diced
½ medium onion, diced
½ cup cooked ground beef
salt and ground black pepper to taste
3 large eggs
5 (8 inch) flour tortillas
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste

Steps:

  • Melt butter in a skillet over medium heat; stir in banana peppers, chile peppers, tomato, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked beef, salt, and pepper; stir until heated through, about 1 minute.
  • Whisk eggs together in a bowl. Pour into the skillet with the vegetable mixture; cook and stir until eggs are set, about 5 minutes.
  • Meanwhile, warm tortillas, one at a time, in a dry skillet over low heat.
  • Place a medium scoop of the egg mixture on each tortilla. Add cheese and roll up, leaving one end open. Add a small dollop of sour cream to each bite, if desired.

Nutrition Facts : Calories 379 calories, Carbohydrate 34.2 g, Cholesterol 154.9 mg, Fat 18.6 g, Fiber 3.6 g, Protein 19.1 g, SaturatedFat 8.1 g, Sodium 383.4 mg, Sugar 3.5 g

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