Breakfast Burrito For One Recipes

BREAKFAST BURRITO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
• Warm the tortillas one at a time in the skillet.
• Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

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 BURRITOS

Steps:

• In a large skillet, cook bacon until crisp, place cooked bacon on paper towels to drain.
• Reserve 1-2 tablespoons bacon drippings and discard the rest.
• Add eggs, salt and pepper to drippings, cook and stir over medium heat until the eggs are completely set.
• Spoon about 1/4 cup of egg mixture down the center of each tortilla, sprinkle with cheese, onions and cooked diced bacon.
• Fold bottom and sides of each tortilla over filling.
• Wrap each burrito in waxed paper and aluminum foil.
• May freeze for up to 1 month.
• To use frozen burritos:
• Remove foil. Place burritos on a microwave safe plate. Microwave at 60% power for 1 to 2 minutes or until heated through. Allow to sit for 20 seconds before eating.

BREAKFAST BURRITO FOR ONE

Steps:

• Scramble egg, add milk, salt and pepper to taste.
• Spray small skillet with cooking spray.
• Add chopped onion, jalapeno and sausage.
• Cook until sausage is done.
• Remove from heat and set aside.
• Spray skillet again and add egg.
• Cook until just about done and add onion, jalapeno and sausage mixture.
• Heat tortilla with cheese in microwave until melted.
• Put mixture on tortilla and add salsa if desired.
• Fold in half and eat!