HOW TO MAKE CHORIZO AND EGGS BURRITOS RECIPES

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BREAKFAST BURRITOS TO GO - THE PIONEER WOMAN – RECIPES ...



Breakfast Burritos to Go - The Pioneer Woman – Recipes ... image

Disclaimer: These breakfast burritos are not fancy. These breakfast burritos are not gourmet.

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

1 whole Recipe Of Ree's Basic Breakfast Potatoes
1 lb. Breakfast Sausage
12 whole Eggs
Chopped Chives, to taste
Seasoned Salt And Pepper, to taste
1 c. Monterey Jack Cheese
Flour Tortillas

Steps:

  • First have on hand one completed recipe of "Basic Breakfast Potatoes" (also available here at Tasty Kitchen). Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat. In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick. Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook. When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.

FREEZER BREAKFAST BURRITOS - SKINNYTASTE



Freezer Breakfast Burritos - Skinnytaste image

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

Provided by Gina

Categories     Breakfast

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

6 strips center cut bacon
10 large eggs (beaten)
4 scallions (chopped)
1/2 red bell pepper (diced)
1/2 teaspoon salt
12 tablespoons shredded cheddar or pepper jack cheese
6 8-inch low carb flour tortillas (I used Ole Xtreme Wellness)
6 pieces Reynolds Wrap Heavy-Duty Aluminum Foil
hot sauce for serving (optional)

Steps:

  • Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
  • Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
  • In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
  • Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.
  • On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder.  Set aside, seam-side down, and repeat with remaining tortillas and filling.
  • If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.
  • How to freeze burritos for meal prep:
  • How to heat frozen burritos:

Nutrition Facts : ServingSize 1 burrito, Calories 261 kcal, CarbohydrateContent 18 g, ProteinContent 21 g, FatContent 16 g, SaturatedFatContent 6 g, CholesterolContent 325 mg, SodiumContent 723 mg, FiberContent 11 g

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BREAKFAST BURRITOS TO GO - THE PIONEER WOMAN – RECIPES ...
Disclaimer: These breakfast burritos are not fancy. These breakfast burritos are not gourmet.
From thepioneerwoman.com
Total Time 45 minutes
Category breakfast, main dish
  • First have on hand one completed recipe of "Basic Breakfast Potatoes" (also available here at Tasty Kitchen). Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat. In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick. Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook. When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.
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FREEZER BREAKFAST BURRITOS - SKINNYTASTE
These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
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Calories 261 kcal per serving
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Feb 25, 2020 · Plant-Based Chorizo that makes a Healthier Vegan Meat Alternative. This vegan meat alternative is made with real ingredients, and is naturally dairy-free, gluten-free, and even nut-free. I’ve also included a soy-free option below. Here are a few more notes and tips to help you make …
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See details


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