Breakfast Burrito Bake Recipes

BREAKFAST BURRITO CASSEROLE

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.

BAKED BREAKFAST BURRITOS

Steps:

• In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

BREAKFAST BURRITO BAKE

Steps:

• In a large soup pot with 1 inch of water in the bottom, steam the grated potatoes (in a steamer basket) for 5 to 10 minutes on medium-high heat until soft.
• Divide potatoes equally into two bowls. Stir 2 tablespoons of nutritional yeast into one of the bowls of potatoes, and mix thoroughly (it will have a somewhat gluey texture). Set bowls aside.
• Rinse out the soup pot, place it on the stove over medium-high heat, and sauté the onion, bell pepper, zucchini, and mushrooms in 2 tablespoons of water for 5 minutes. If needed, add more water, 1 tablespoon at a time, to prevent vegetables from sticking to the pan).
• Add the greens to the sautéed vegetables, and cook a few more minutes until soft. Add the lime juice, dried herbs and spices, 1 tablespoon of nutritional yeast, and the steamed potatoes without the nutritional yeast.
• Remove pot from heat, and fold in the tomatoes, beans, and cilantro.
• Spoon mixture into a dry 13×9-inch glass baking dish and smooth over the top. Spread the nutritional yeast-potatoes mixture evenly across the top with a spatula; it will be a little sticky, but it doesn't have to be perfect or even go all the way to the edges (this will give a melted cheese appearance when cooked). Bake at 375º F uncovered for 35 to 45 minutes until topping is lightly browned around the edges. Let sit for at least 5 minutes before serving. Optional: garnish with a few pumpkin seeds. Chef's Notes: I grate the potatoes here but you can also use mashed potatoes in the same way. It won't have a cheesy look; it will look more like Shepherd's pie. This is a very flexible recipe, so use any kind of beans or veggies you like. If you want a spicier flavor, use hot chili powder (I use ancho chili powder, which is mild) and/or more chili powder. Red pepper flakes are quite hot, so add according to your heat tolerance, or eliminate completely if you do not like spicy foods. The brand Muir Glen makes a Fire Roasted variety of diced tomatoes, which works well here. If you are using beans cooked from scratch, use 1½ cups for each, pinto and black. In addition to garnishing with whole pumpkin seeds, try placing a small handful into a rotary cheese grater to create a Parmesan cheese effect.

TASTY BREAKFAST BURRITOS

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
• Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
• Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
• Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
• Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

BREAKFAST BURRITOS

Steps:

• In a large skillet, fry hash browns according to package directions; remove and set aside. , In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. , Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Serve with salsa if desired.

BREAKFAST BURRITO CASSEROLE

Steps:

• 1. Lightly grease a 9x13 baking dish. Cook bacon. Let cool. Chop into chunks and set aside.
• 2. Cook sausage, breaking it up into small chunks, and set aside.
• 3. Peel and cube potatoes. Heat oil in a large frying pan over medium heat. Add potatoes. Cook for about 8 minutes. Add the onions and peppers. Continue to cook until the potatoes are tender. Remove and set aside.
• 4. Whisk all the eggs together in a bowl. Add salt and pepper. Pour into large frying pan and cook until done.
• 5. Take one flour tortilla and lay it flat. Scoop some eggs, then some sausage, then some potato mixture, then some salsa, and lastly, some cheese.
• 6. Roll the tortilla shut, also closing in both ends to wrap up all ingredients in the tortilla nicely. Place in casserole dish. Repeat these steps with each tortilla.
• 7. In the blender or with a mixer, blend together the sour cream and the second tub of salsa. Pour over the burritos. Sprinkle any remaining cheese and the bacon over the top of the sauce.
• 8. Bake at 350 degrees for 15-20 minutes. Cut each burrito in half, and serve... unless you are really hungry, then eat a whole one.

BREAKFAST BURRITOS

Steps:

• Set oven to 350 degrees.
• In a large skillet, fry hash browns according to package directions; remove and set aside.
• In a large bowl beat eggs with milk; add chopped onion and green pepper, then season with salt and pepper.
• Pour the mixture into the same skillet; cook over medium heat, stirring occasionally, until eggs are set; remove from heat.
• Add the cooked hash browns and sausage; mix gently.
• Place about 3/4 cup filling on each tortilla; top with 1/4 cup cheese.
• Roll up, and place on a greased baking sheet.
• Bake, uncovered for 15-20 minutes, or until heated through.
• Serve with salsa if desired.

SLOW-COOKER BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

BAKED BREAKFAST BURRITOS

Steps:

• Cook bacon until crisp, remove to paper towels to drain.
• Reserve 1 Tbsp of dripping, Sauté mushrooms, onion, green pepper and garlic until tender; set aside and keep warm.
• In a bowl beat eggs and sour cream. Stir in 1/4 cup shredded cheese and salsa.
• In a frying pan, melt butter; add egg mixture, cook over low heat, stirring occasionally until eggs are set. Remove from heat.
• Crumble bacon, add to eggs with mushroom mixture.
• Spoon down center of tortillas and roll up.
• Place seam side down in a baking dish.
• Sprinkle with remaining cheese.
• Bake at 350 F for 5 minutes or until cheese melts.
• Serve with sour cream and salsa on the side.