GOOD FOOD MADE SIMPLE BREAKFAST BURRITO RECIPES

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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

EASY BREAKFAST BURRITOS RECIPE | BBC GOOD FOOD



Easy breakfast burritos recipe | BBC Good Food image

Prep this hearty burrito brunch the day before for easy assembling in the morning. The recipe is just what you need after party excesses or on New Year’s Day

Provided by Anna Glover

Categories     Breakfast, Brunch, Lunch

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 25

1 tbsp olive oil
4 red peppers , finely sliced
250g chestnut mushrooms , sliced
8 spicy or herby sausages
1 tbsp olive oil
1 red onion , finely chopped
400g can pinto beans , drained and rinsed
400g can cannellini beans , drained and rinsed
400ml passata
1-2 tbsp chipotle paste
1-2 tbsp red wine vinegar
1-2 tbsp light brown soft sugar
4 vine tomatoes , finely chopped
½ small bunch of coriander , finely chopped
½ small red onion , finely chopped
1 lime , juiced
1 red chilli , deseeded and finely chopped
50g butter
1 tsp cumin seeds
12 large eggs , beaten
8 large or 16 small tortilla wraps
3 large avocados , stoned, peeled and chopped
½ small bunch of coriander , roughly chopped
50g smoked or mature cheddar , grated
lime wedges and chilli sauce (optional)

Steps:

  • To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste – it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.
  • Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.
  • Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.
  • Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.

Nutrition Facts : Calories 577 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 8 grams fiber, ProteinContent 31 grams protein, SodiumContent 2.8 milligram of sodium

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