BREAKFAST BURRITO WITH POTATOES RECIPES

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POTATO BREAKFAST BURRITOS – CAN'T STAY OUT OF THE KITCHEN



Potato Breakfast Burritos – Can't Stay Out of the Kitchen image

Hearty and filling vegetarian Tex-Mex breakfast entree with fried potatoes, scrambled eggs and cheese wrapped up in tortillas. These are terrific for company or holiday breakfasts. Plus, they can be made up ahead of time and microwaved quickly for a grab-and-go breakfast. Serve with salsa.

Provided by Teresa

Categories     Breakfast

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10

Number Of Ingredients 7

3/4 cup fried potatoes (seasoned with garlic salt, paprika, pepper, dill weed, parsley and chives)
4 large eggs (scrambled)
3/4 to 1 cup sharp cheddar cheese (shredded )
6-10 tortillas
Salt and pepper
salsa (for garnish, if desired)
butter (as needed to fry eggs)

Steps:

  • Peel one medium to large potato and dice in chunks.
  • Melt a tablespoon or two of butter in a skillet over medium heat.
  • Add potatoes.
  • Sprinkle with garlic salt, paprika, pepper, dill weed, parsley and chives.
  • Cover with lid and cook, turning potatoes with a spatula every five minutes or so until fork tender.
  • Remove potatoes from burner and set aside.
  • Melt butter in a separate skillet over medium to medium high heat.
  • Crack 4 eggs into a bowl and whisk.
  • Pour whisked egg mixture into skillet and sprinkle generously with salt and pepper, to taste.
  • Slowly scramble the eggs until cooked through. In a large mixing bowl, place eggs, potatoes, and cheese.
  • Stir to combine.
  • Place a damp paper towel on bottom and top of tortillas.
  • Microwave on high about 20 seconds.
  • Remove from microwave.
  • Place a heaping scoop of burrito mixture down the center of the tortilla and heap up with your hands if necessary to kind of pack it together.
  • Fold the bottom of the tortilla up to the center.
  • Now take one side and fold to the middle.
  • Roll burrito over to cover the burrito mixture.
  • With your fingers, tuck in the remaining end pieces to the center of the burrito so the filling doesn’t come out.
  • Spray small pieces of waxed paper with cooking spray.
  • Place burrito in waxed paper and roll up.
  • Microwave on high for about 30 seconds.
  • Serve with salsa.

EASY BREAKFAST BURRITOS RECIPE - PILLSBURY.COM



Easy Breakfast Burritos Recipe - Pillsbury.com image

These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.

Provided by Shawn Syphus

Total Time 35 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
8 eggs
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/2 teaspoon pepper
6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2 cups shredded Mexican cheese blend (8 oz)

Steps:

  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
  • In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
  • To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
  • Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
  • To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

Nutrition Facts : Calories 450 , CarbohydrateContent 30 g, CholesterolContent 225 mg, FatContent 3 , FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 12 g, ServingSize 1 Burrito, SodiumContent 780 mg, SugarContent 1 g, TransFatContent 1/2 g

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