Bacon Breakfast Burrito Bites Recipes

BACON, EGG, AND CHEESE BREAKFAST BURRITO RECIPE

Steps:

• In a medium bowl, whisk eggs with a large pinch of salt until homogenous and no visible egg whites remain. Set aside.
• In a medium cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add potatoes, season with salt, and cook, stirring only occasionally, until beginning to brown, about 8 minutes. Lower heat to medium, stir in onion, and continue to cook, stirring occasionally to prevent scorching, until potatoes are golden and crisp and onions are browned and tender, about 10 minutes longer. Season with additional salt and pepper to taste and set aside.
• In a medium nonstick skillet, melt butter over medium heat until foaming. Add eggs and cook, stirring constantly with a rubber spatula, until eggs have formed curds but are still runny, 1 to 2 minutes. Stir in cheese and continue to cook, stirring constantly, until cheese is melted and eggs are soft and fluffy, about 1 minute longer. Remove from heat.

BEST BACON BREAKFAST BURRITOS

Steps:

• If making pico or salsa do that first.
• In a medium fry pan cook bacon* until done to your desired crispiness. When cool enough cut into small pieces. Set aside.
• Whisk together eggs, salt, pepper and garlic powder. In a cold nonstick pan add the butter and the whisked eggs. Turn heat to medium and whisk continuously until eggs are cooked. *

BACON-WEAVE BREAKFAST BURRITO

Steps:

• Heat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Lay out 6 horizontal strips of bacon on the prepared baking sheet. To make a lattice, fold every other strip of bacon in half onto itself and lay one strip of bacon in the middle, vertical to the folded strips. Unfold the strips back over the vertical strip of bacon. Repeat this process using alternating vertical strips to weave into a lattice. (The bacon lattice should have an equal number of horizontal and vertical strips.) Bake until nearly cooked but still very pliable, about 15 minutes. Slide the bacon lattice onto a paper towel-lined plate and allow it to cool, 10 minutes.
• Raise the oven temperature to 450 degrees F.
• Crack the eggs into a bowl and beat them with a fork. Heat the butter in a small saute pan over medium heat. Add the eggs and scramble until cooked to desired doneness.
• Spoon the eggs into the middle of the bacon weave and top with the Cheddar and salsa. Roll the bacon into a burrito, using a toothpick if needed to hold the burrito together.
• Put the burrito on the baking sheet and return it to the oven to melt the cheese and fully crisp the bacon, about 10 minutes.
• Serve with guacamole and sour cream on the side.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.

BACON 'N' EGG BURRITOS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.