Mini Egg And Cheese Breakfast Burritos Recipes

BACON EGG AND CHEESE BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, milk, salt, and black pepper. Melt the butter in a large skillet and scrambled the eggs until just cooked. See how to make scrambled eggs for detailed instructions.
• Place 1/2 cup of scrambled eggs on a warm flour tortilla. Top with 1/4 cup shredded cheddar cheese and 2 tablespoons bacon crumbles.
• Fold over the top and the bottom of the tortilla. Then, roll it up into a burrito.
• Wrap the breakfast burritos in foil. Bake in the oven or warm in a slow cooker. Or store in the refrigerator or freezer.
• Oven: Preheat oven to 350˚F. Bake foil-wrapped breakfast burritos for 15-20 minutes until heated through. Serve immediately.
• Slow Cooker: Bake the breakfast burritos in the oven as directed above and then place foil-wrapped burritos in a slow cooker on the warm (or lowest setting) to keep them warm. Or warm the burritos in a crockpot after refrigeration on low for 3-4 hours, move them around halfway through, or until the center reaches 165˚F.
• Refrigerator: Store foil-wrapped burritos in the refrigerator for up to three days. Remove the foil wrapper and warm in the microwave at 50% power for 2-3 minutes, until heated through. Or bake in the oven at 350˚F for 20-25 minutes, or until heated through.
• Freezer: Place foil-wrapped breakfast burritos in a large, labeled plastic bag. Freeze for up to three months. To microwave frozen burritos, remove the foil and cook at 50% power for 3-4 minutes, flipping after each minute, until heated through. It is helpful to cut the burrito in half before the final minute to get the center hot. To bake frozen burritos in the oven, preheat the oven to 350˚F. Remove the foil wrapping and place the breakfast burritos on a baking sheet. Bake for 40-45 minutes, flipping them halfway through, or until center reaches 165˚F.

MINI BREAKFAST BURRITOS

Steps:

• Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium.
• In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions.
• Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg). Remove from heat.
• Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used.
• Serve immediately or freeze. Can be frozen up to 1 month.

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.