EGG 'N' POTATO BURRITOS
Steps:
- In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. , In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat. , Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 317 calories, Fat 13g fat (5g saturated fat), Cholesterol 297mg cholesterol, Sodium 905mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
POTATO AND CHEESE BREAKFAST BURRITOS
Cook chipotle-spiced eggs with hash browns and roll into a burrito with avocado, Monterey Jack and Cheddar.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.
- Meanwhile, beat the eggs in a medium bowl with the chipotle powder, a sprinkle of salt and a few grinds of pepper until well blended. Pour the eggs over the cooked potatoes and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Warm a tortilla in a large nonstick skillet over medium heat it is until pliable. Top with one-quarter of the avocado slices, one-quarter of the egg mixture and 2 tablespoons each of the Monterey jack and Cheddar. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito filling. Serve with salsa on the side.
BACON, EGG AND POTATO BREAKFAST BURRITOS
These are so good that I usually make them in huge batches. We have some for breakfast and then have plenty left over to freeze so anyone can grab one, microwave it for a couple of minutes and have a hearty breakfast anytime! The kids all think these are awesome too!
Provided by C W
Categories Meat Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- 1. Cook bacon in oven or in frying pan and save drippings.
- 2. Use 2 T of bacon grease to cook frozen potatoes. Heat oil, add potatoes and cook for 15-20 minutes until soft.
- 3. Use 1T of bacon grease to cook scrambled eggs. Crack all eggs into a bowl and beat with a whisk or fork until blended. Heat oil, add eggs and scramble until cooked through.
- 4. Chop bacon. Add cooked eggs to cooked potatoes. Add bacon, then cheese. Stir until all combined.
- 5. Using a 4T large ice cream scoop, scoop 2 scoopfuls of mixture onto tortilla. Fold into a burrito.
- 6. To store, roll into a paper towel, then roll in foil. Remove foil and microwave for 90 seconds to reheat.
EASY POTATO, EGG, & CHEESE BREAKFAST BURRITO
I had a ton of cooked leftover steak fries (the frozen kind) and came up with this yummy and easy breakfast using them. It's so easy, and oh so good!
Provided by megs_
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix eggs with sour cream well. Pour into a hot pan sprayed with cooking spray and scramble until firm.
- Add cooked fries, and continue scrambling eggs. If you like, add spices. (I add salt, pepper, paprika, and tabasco sauce.).
- Add shredded cheese and mix until melted.
- Heat tortillas 20 seconds in the microwave. Put half of egg mixture on each one, roll up, top with ketchup if desired, and enjoy!
Nutrition Facts : Calories 496.1, Fat 16.9, SaturatedFat 5.6, Cholesterol 220.9, Sodium 1002.1, Carbohydrate 60.1, Fiber 3.5, Sugar 2.8, Protein 24
MINI EGG AND CHEESE BREAKFAST BURRITOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings (8 mini burritos)
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
- To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.
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- Heat a medium-sized skillet on medium heat. Drizzle the tbsp of olive oil and when hot, add in the cubed potatoes. Season all over with the paprika, garlic powder, sea salt, pepper, and parsley and toss to combine.
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