Breakfast Burritos Recipe

Easy Breakfast Burritos

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.

Prep: 35min

Total: 35min

Yield: 8

Serving Size: 1 Burrito

Nutrition Facts: calories 450 , Carbohydrate 30 g, Cholesterol 225 mg, Fat 3 , Fiber 1 g, Protein 18 g, Saturated Fat 12 g, servingSize 1 Burrito, Sodium 780 mg, Sugar 1 g, Trans Fat 1/2 g

Ingredients:

• 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)

Instruction:

1. 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.
2. 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.
3. To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
4. Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
5. 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).

Breakfast Burritos

Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Prep: 25min

Total: 40min

Yield: 4

Serving Size: 1 burrito

Nutrition Facts: servingSize 1 burrito, calories 636, Fat 44 g, Carbohydrate 33 g, Protein 30 g, Saturated Fat 15 g, unSaturated Fat , Sugar 4 g, Fiber 5 g, Sodium 1087 mg, Cholesterol 259 mg

Ingredients:

• 1 large avocado, peeled, pitted, and diced
• ½ cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon fresh lime juice, from 1 lime
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• ¼ cup fresh chopped cilantro
• 4 large eggs
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• ½ lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
• 1⅓ cups (6 oz) shredded Monterey Jack cheese
• 4 (10-in) burrito-size flour tortillas
• Vegetable oil

Instruction:

1. Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
2. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
3. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you’ll use it again).
4. Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you’ll have a little leftover salsa; that’s for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
5. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
6. Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won’t be as crisp as they are fresh out of the pan, but they reheat well.)

The Perfect Breakfast Burrito (3 Ways)

FAQ

What does a breakfast burrito contain?

How to make breakfast burritos that don t get soggy?

What are Mcdonald’s breakfast burritos made of?

What goes with breakfast burritos?

• A fresh fruit platter. Balance out all that burrito bulk with a refreshing spread of fresh fruit.
• Chips and guacamole! It is never too early for chips & guac.
• Potatoes. …
• Hot sauce! …
• Beer.