Toasted Breakfast Burritos Recipes

TOASTED BREAKFAST BURRITOS

Toasted Breakfast Burritos image

I Can't Believe It's Not Butter!® is the secret to golden brown tortillas

Yield Serves 2 people

Number Of Ingredients 7

Ingredients

1 1/2 tablespoon I Can't Believe It's Not Butter!® Spread, divided
1/2 cup assorted fresh vegetables (peppers, tomatoes and/or green onions), finely chopped
2 slices turkey bacon, chopped, (optional)
2 eggs
1 tbsp water
1 tablespoon low fat cheddar cheese, shredded
2 (6-in each) fajita size whole wheat tortillas

Steps:

Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in medium nonstick skillet over medium-high heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes.
Meanwhile, combine eggs and water in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll.
To seal and toast burritos, wipe skillet with paper towels and melt remaining 1/2 tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.

BREAKFAST BURRITOS RECIPE BY TASTY

Breakfast Burritos Recipe by Tasty image

Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend

Provided by Claire Nolan

Categories Breakfast

Yield 6 burritos

Number Of Ingredients 5

Ingredients

6 flour tortillas
2 cups hash brown, cooked
2 cups egg, scrambled
1 lb breakfast sausage, cooked
1 cup shredded mexican cheese blend

Steps:

Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams

BREAKFAST BURRITOS

Breakfast Burritos image

I discovered breakfast burritos at a workshop of holiday breakfasts offered at our church. It was a big hit! It works really well when you're cooking for a crowd. I like to serve salsa or hot sauce with them. -Catherine Allan, Twin Falls, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen cubed hash brown potatoes
12 large eggs
1 large onion, chopped
1 medium green pepper, chopped
1/2 pound bulk pork sausage, browned and drained
12 flour tortillas (10 inches), warmed
3 cups shredded cheddar cheese
Salsa, optional

Steps:

In a large skillet, fry hash browns according to package directions; remove and set aside. , In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. , Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Serve with salsa if desired.

Nutrition Facts : Calories 463 calories, Fat 21g fat (10g saturated fat), Cholesterol 249mg cholesterol, Sodium 715mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 21g protein.

TASTY BREAKFAST BURRITOS

Tasty Breakfast Burritos image

Baked tortillas, packed with sausage, cheese and eggs. Swimming in a hearty sausage gravy.

Provided by Kayse

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds ground pork sausage
12 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour
1 cup milk

Steps:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 41.1 g, Cholesterol 376.2 mg, Fat 47.4 g, Fiber 2.4 g, Protein 39 g, SaturatedFat 18.5 g, Sodium 1928.3 mg, Sugar 4 g

GRILLED BREAKFAST BURRITO

Grilled Breakfast Burrito image

A soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses.

Provided by Chef Gary

Categories Breakfast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
2 large potatoes, diced
1 onion, diced
1/2 bell pepper, diced
1/4 cup butter or 1/4 cup margarine
8 eggs, beaten
1 lb breakfast sausage or 1 lb chorizo sausage, cooked and drained
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
10 large flour tortillas
nonstick cooking spray

Steps:

Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.

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