Top rated breakfast burrito recipes - Breakfast amp

Author: Charlene Luedtke  

Freezer friendly breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes and plenty of cheese. Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos

Breakfast Burritos
Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!
Provided by: Jennifer Segal
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Mexican, Tex-Mex
Number of ingredients: 16
  • 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
  • Serving Size: 1 burrito
  • Calories: 636 calories
  • Fat: 44 g
  • Carbohydrate: 33 g
  • Protein: 30 g
  • Saturated Fat: 15 g
  • Sugar: 4 g
  • Fiber: 5 g
  • Sodium: 1087 mg
  • Cholesterol: 259 mg
How to cook:
  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.)
Notes: Easy Breakfast Burritos, Breakfast Burrito Recipe · flour tortillas (the large 10-inch size is what I used) · breakfast sausage (your favorite brand and flavor will work

The Perfect Breakfast Burrito (3 Ways)

Those ingredients are great but how about we take thos and create the greatest burrito of Duration: 11:46


Here is my recipe for an absolutely PERFECT breakfast burrito w/ sausage & bacon!00:00
Duration: 18:09


❤️ Today I'm going to share with you how to make the best mexican breakfast burrito, stuffed Duration: 6:32

Homemade Breakfast Burrito Recipe

Homemade Breakfast Burrito Recipe
Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will make any night owl into a morning person.
Provided by: The Modern Proper
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 12
  • 2 large russet potatoes, peeled and grated
  • 1 lb breakfast sausage, ground (not links)
  • 6 eggs, beaten
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1 bunch green onions, white and green parts, chopped
  • 6 large flour tortillas
  • 2 cups cheddar cheese, grated
  • 2 avocados, sliced
  • salsa
  • fresh cilantro
  • Calories: 534 calories
  • Carbohydrate: 29 grams carbohydrates
  • Cholesterol: 268 milligrams cholesterol
  • Fat: 36 grams fat
  • Fiber: 6 grams fiber
  • Protein: 31 grams protein
  • Saturated Fat: 11 grams saturated fat
  • Sodium: 1178 milligrams sodium
  • Sugar: 3 grams sugar
How to cook:
  1. Using a cheesecloth remove as much water from grated potatoes as possible
  2. You may have to twist the cloth very hard
  3. (This step is crucial to achieving extra crispy potatoes.)In a large skillet brown breakfast sausage over medium heat until cooked through, about 5 minutes
  4. Remove meat from the skillet and set aside
  5. In the same skillet add in the eggs and season with ½ tsp salt and pepper
  6. Using a rubber spatula stir the eggs slowly but frequently until cooked through
  7. Once cooked remove from skillet and set aside along with sausage.In the same pan add olive oil and bring heat to medium/high
  8. Add in potatoes spreading out evenly on the surface of the skillet
  9. Season with remaining salt and pepper
  10. Allow to cook for 2-3 minutes before stirring/flipping potatoes
  11. Continue doing this every 2-3 minutes until potatoes are slightly crispy and cooked through
  12. Add in green onions along with sausage and eggs and stir until mixture is combine
  13. Remove from heat.Preheat oven to a low broil.Working with one tortilla at a time place ½-¾ cup sausage mixture in the middle of the tortilla
  14. Top with ⅓ cup cheese, avocado slices, salsa and cilantro
  15. Carefully roll up the burritos, tucking in the corners
  16. Repeat with remaining tortillas
  17. Line burritos on a baking sheet and place in oven
  18. Remove once tortillas are just golden and serve hot!
Notes: Freezer Friendly Breakfast Burritos, For The Breakfast Burritos · 1 lb. bacon, or breakfast sausage · 2 tbsp butter · 8 large eggs · salt and pepper, to taste · 1 cup Mexican 3 cheese

Breakfast Burritos (Freezer Friendly)

Breakfast Burritos (Freezer Friendly)
Freezer friendly breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, fresh tomatoes and plenty of cheese. Our go-to breakfast burrito recipe.
Provided by: Natasha of
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: $8-$10
Number of ingredients: 11
  • 6 medium flour tortillas ((8-inch diameter))
  • 1/2 lb button mushrooms ((8 medium), thinly sliced - optional)
  • 1 Tbsp unsalted butter
  • 6 large eggs
  • 1/2 cup sour cream (divided (2 Tbsp for eggs & 1 Tbsp per tortilla))
  • 1/4 tsp sea salt ( (or to taste))
  • 1/8 tsp black pepper ((or to taste))
  • 2 oz deli ham (cut into strips or squares, optional)
  • 4 oz mozzarella cheese ((1 cup shredded))
  • 1 tomato (diced - optional)
  • 3 Tbsp olive oil (to saute (add more as needed))
  • Calories: 352 kcal
  • Carbohydrate: 19 g
  • Protein: 16 g
  • Fat: 24 g
  • Saturated Fat: 9 g
  • Cholesterol: 197 mg
  • Sodium: 613 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. How to Make Breakfast Burrito Filling:
  2. In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
  3. Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms.
  4. In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked through (3 min) don't overcook. Remove from pan and set aside.
  5. Assembling Breakfast Burritos:
  6. Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
  7. Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat with remaining burritos.
  8. To Heat Burritos:
  9. Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.
Notes: The Best Breakfast Burrito, Ingredients · 6 flour tortillas cooked or warmed · 8 eggs · 1/2 cup milk · 1 lb chopped ham, sausage, or bacon · 1 1/3 cups shredded cheese (Cheddar,

Easy Breakfast Burritos

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.
Provided by: Shawn Syphus
Total time: 35 minutes
Prep time: 35 minutes
Yields: 8 servings
Cuisine: Southwestern
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)
  • Calories: 450 calories
  • Carbohydrate: 30 g
  • Cholesterol: 225 mg
  • Fat: 3 grams
  • Fiber: 1 g
  • Protein: 18 g
  • Saturated Fat: 12 g
  • Serving Size: 1 Burrito
  • Sodium: 780 mg
  • Sugar: 1 g
  • Trans Fat: 1/2 g
How to cook:
  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).
Notes: Easy Freezer Breakfast Burritos Recipe, Brown Sausage and set aside in a bowl. · Scramble all the eggs and set aside in a bowl. · Layer the eggs, sausage, salsa and cheddar cheese in
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