SPANISH BREAKFAST BURRITO RECIPES

BREAKFAST BURRITOS RECIPE | ALLRECIPES

Breakfast Burritos Recipe | Allrecipes image

A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.

Provided by JANINARAI

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Total Time 35 minutes

Prep Time 25 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

Nutrition Facts : Calories 637.6 calories, CarbohydrateContent 44.9 g, CholesterolContent 244.3 mg, FatContent 39.1 g, FiberContent 4.6 g, ProteinContent 25.6 g, SaturatedFatContent 14.7 g, SodiumContent 1180.9 mg, SugarContent 2 g

CHORIZO AND EGG BREAKFAST BURRITO RECIPE

Chorizo and Egg Breakfast Burrito Recipe image

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)

Provided by Douglas Cullen

Categories Breakfast

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

6 large eggs
10 ozs. Mexican chorizo (spicy pork sausage)
1 large white potato
1 medium white onion
1 small bunch spring onions
6 ounces ranchero cheese (queso ranchero)
2 medium avocados
4 large or 6 medium flour tortillas
2 cups of your favorite salsa (try the salsa verde)
1/2 tsp. salt

Steps:

Prep the Chorizo
Cut the chorizo in half.
Remove the casing with your fingers and discard.
Break the chorizo into chunks and set aside.
Cooking the Burrito Filling
Chop the onions and potatoes into 1/4? pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
Rolling the Burrito
Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.
Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1”.
Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
Slice the burrito in half to serve.
Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

Nutrition Facts : ServingSize 1 burrito, Calories 889 kcal, CarbohydrateContent 54 g, ProteinContent 43 g, FatContent 56 g, SodiumContent 2168 mg, SugarContent 6 g

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