TEX-MEX BREAKFAST BURRITOS
Eggs, potatoes and beef make for a delicious Tex-Mex breakfast burrito!
Provided by Liz Berg
Categories Breakfast
Time 30m
Number Of Ingredients 15
Steps:
- Place the ground beef and minced onion in a saute pan (I use a non-stick pan) and add seasonings. Cook and break apart until the meat is thoroughly cooked. Remove to a bowl.
- Wipe out the saute pan and add a tablespoon of oil. Add the potatoes and seasoning salt (plain salt and pepper is fine, too) and saute until browned. Remove to another bowl.
- Whisk the eggs with the water and salt. Add to saute pan and cook, stirring occasionally, until the eggs are soft and set. Remove to a 3rd bowl. Wipe out the pan again.
- Set out the cheddar cheese, pico de gallo, and diced avocado. Warm the tortillas in the saute pan if desired.
- Lay a tortilla out on a flat surface. Place 1/4 of the beef along the center of the tortilla, then 1/4 of the eggs, potatoes, cheese, pico, and avocados. Fold up the sides over the short side of the filling, then rotate the burrito and tuck and roll the tortilla around the filling into a burrito shape.
- Cut in half to serve. If you need to rewarm your burrito, zap in the microwave for a minute or so or place in the saute pan and gently heat.
Nutrition Facts : Calories 1107 calories, Carbohydrate 86 grams carbohydrates, Cholesterol 498 milligrams cholesterol, Fat 58 grams fat, Fiber 13 grams fiber, Protein 61 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1 burrito, Sodium 2597 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
FREEZE-AND-REHEAT BREAKFAST BURRITOS
This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 54m
Yield 10
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
- Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
- Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
- Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
- Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
- Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 g
FROZEN TEX MEX BREAKFAST BURRITOS
These Tex Mex Breakfast Burritos are the perfect make-ahead breakfast. Loaded with eggs, ground beef, bell peppers, and cheese, you can assemble the burritos and pop them in the freezer for a quick and hearty breakfast any time!
Provided by NeighborFood
Categories Sandwiches and Burgers
Time 40m
Number Of Ingredients 10
Steps:
- Place the ground beef in a large, deep skillet and use a spatula to break it up. Cook over medium heat until starting to brown. Add onions and pepper and continue to cook until vegetables are soft and no pink remains in the beef. Drain any excess grease then set aside.
- Whisk together the eggs and milk in a large bowl. Heat the olive oil in a large non stick skillet over medium heat. Add the eggs and cook until they're are softly scrambled, stirring often. Be careful not to overcook so you don't end up with rubbery eggs! Remove from heat and season to taste with salt and pepper.
- Line a large baking sheet with parchment paper. To assemble the burritos, gather the beef, eggs, cheese, and tortillas on a clean surface. Place a spoonful of cheese slightly to one side of the tortilla then top it with a scoop of eggs and a scoop of beef. Fold in the bottom and top of the tortilla then roll tightly from left to right. Place the burrito on the baking sheet and repeat with remaining tortillas. Freeze until solid, then remove from the tray and place in a freezer safe ziplock bag for storage.
- To reheat, thaw overnight then microwave for 30-45 seconds or until heated through. Serve with sour cream and salsa.
Nutrition Facts : Calories 763 calories, Carbohydrate 104 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 400 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PHIL'S TEX-MEX BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
- In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
- Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
- Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.
FROZEN BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: bacon, sausage, baby red potato, red bell pepper, yellow onion, salt, pepper, eggs, shredded cheese, green onion, flour tortilla, parchment paper
Provided by Tasty
Categories Breakfast
Yield 6 burritos
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
- In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
- In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
- Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
- While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
- To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
- To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
- NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
- Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
- To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
- Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
TEX-MEX BURRITOS
Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults.
Provided by ratherbeswimmin
Categories Beans
Time 52m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
- Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
- Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
- Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
- Spoon 1/2 cup mixture onto the center of each tortilla.
- Sprinkle with 2 generous tablespoons of cheese.
- Roll up burrito-style, enclosing filling and folding ends under.
- Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
- Bake at 350° for 10-12 minutes or until thoroughly heated.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 409.9, Fat 16.4, SaturatedFat 8.1, Cholesterol 79.1, Sodium 502.7, Carbohydrate 32.8, Fiber 5.8, Sugar 1.3, Protein 32.4
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