SAUSAGE BREAKFAST BURRITOS
Steps:
- In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 429 calories, Fat 25g fat (9g saturated fat), Cholesterol 188mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
SAUSAGE BEAN BURRITOS
Like my mother and grandmother, I'm a frugal cook. I purchase meats in bulk, including sausage. This is one creative way I've found to use sausage in an evening entree. Our children often request these zippy burritos. -Eleanor Chlan, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 burritos.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in beans, rice and 1 cup salsa; mix well. , Spread about 1/2 cup sausage mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Top with remaining salsa. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
THE BEST BREAKFAST BURRITOS (OAMC OPTION)
I absolutely love the sausage breakfast burritos that McDonald's sells. This recipe is by no means a copycat, but it was definitely an inspiration for this recipe. I have tweaked it for over a year, and this is the final product. This is a terrific recipe if you're on the go, and it's really easy to throw together. I hope you enjoy it as much as my family does!
Provided by Zoesmama
Categories Breakfast
Time 1h
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
- 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
- 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
- 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
- 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
- 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
- 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
- 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
- 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
- 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
- 8. Allow burrito to cool for 2 minutes before handling and ENJOY!
SAUSAGE BREAKFAST BURRITOS (OAMC)
Make-ahead and freeze these burritos for a quick, hot breakfast on the go. I make these on the smaller size using 6" tortillas, but that is just right for a quick bite on the way to work in the morning for us. I get 25-30 burritos depending on how well I distribute. You can re-size or add in favorite ingredients easily.
Provided by MidsummerNightSprite
Categories Breakfast
Time 45m
Yield 30 burritos, 30 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, crumble and cook sausage.
- Drain sausage and set aside.
- Whisk together eggs and water.
- Pour mixture into the same skillet and scramble until eggs are cooked.
- Add cooked sausage and salsa and stir to combine.
- Assemble by placing ~1/4c of mixture onto tortilla.
- Top with ~1T cheese.
- Roll burrito style, tucking in the ends as best you can.
- Wrap burrito in a sheet of paper towel.
- Wrap again in aluminum foil.
- Freeze.
- To reheat, remove foil wrapper and discard. Microwave burrito for 1min.
- Now breakfast is hot, packaged, and ready to go!
SAUSAGE BEAN BURRITO OAMC
This is a recipe to freeze and heat in microwave for teens. This has cornmeal in the beans as well as spices and green chiles. When wrapping, you add either sour cream or cream cheese before the sausage bean mixture, then the shredded cheese and freeze. An option: add some scrambled eggs before the cheese if you want these for breakfast.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 50m
Yield 24 burritos, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Cook the sausage and break apart,when almost cooked add the onions and the water, turn the heat to low and simmer about 5 minutes until water is absorbed and onions tender and cooked. Set aside. Do not drain the grease.
- Mash beans in a 2 quart baking container with the juice.
- Add the sausage and onions and liquid from the pan.
- Add the chilies with juice and cornmeal.
- Add the spices and stir in until mixed well.
- Preheat oven 375*.
- Cover dish and bake 25 minutes.
- Uncover and take spatula and go around the sides of dish and mix in baked crust.
- that is on the sides. Cool. This will set up.
- Put a damp towel in the microwave and heat 4- 5 tortillas, corn or flour at a time.
- Assemble line the warm tortillas.
- Spread cream cheese or sour cream. down the center. yOU MAY SPREAD AROUND AND COVER THE WHOLE TORTILLA IF YOU WISH.
- Then the cooled spiced sausage bean mixture on lower 3rd. Do not overload.
- Then top with cheese.
- Tuck ends in and roll up. Seam side down.
- I place in a 9 X13 pan until I get all of the burritos completed. Sometime I put a large sheet of waxed paper on top of the row of burritos in the pan, layer the next row and freeze. Then I take out and repackage. Your method of choice.
- Double plastic bag each one or place waxed paper between each burrito and fill large freeze bags with burritos.
- To microwave take burrito out of freezer bag, set microwave on 2 minutes at 80% power for 1200 watt microwave. Try it on 1 minute incraments, all microwaves heat differently.
Nutrition Facts : Calories 273.5, Fat 13.7, SaturatedFat 4.5, Cholesterol 34.3, Sodium 445.2, Carbohydrate 25.3, Fiber 5.8, Sugar 1.2, Protein 12.8
STEAK AND EGG BURRITOS (OAMC)
This evolved from a camping recipe that my DH and I usually come up with on Sunday mornings before we break-down camp. I decided to make them easy to travel so that DH wasn't stopping at the local burrito shop and getting stuff that wasn't included in his diet. Time includes marinating time.
Provided by Bippie
Categories Breakfast
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
- Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
- Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
- In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
- In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
- Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
- Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
- I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.
CHEESY SAUSAGE BREAKFAST BURRITOS
"Soon after we moved to Arizona, I received this recipe," pens Anita Meador from her home in Mesa. "It's a big hit with everyone. For a fun variation, add part of a green pepper and some whole kernel corn," she recommends. "Or omit the potatoes and eggs and add your favorite canned beans and a little shredded cheddar cheese." -Anita Meador, Mesa, Arizona
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside. , In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set., Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up.
Nutrition Facts : Calories 390 calories, Fat 15g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 950mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)
Delicious to have on hand, this bean filling can be used for so much more than tacos or burritos: As a casserole filling, part of a mexican layer dip, lettuce wraps (add some shredded jicama!) etc. You could also modify the flavor profile by adding some fried plantains. If you like, you can wrap up the burritos ahead of time, flash freeze on non-stick trays, and store in freezer bags. I just prefer to thaw the filling and wrap as needed. Don't skip the cinnamon - it really makes the dish!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 1h
Yield 32 1/2 cup servings
Number Of Ingredients 25
Steps:
- Combine rice, water and seasonings in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
- Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
Nutrition Facts : Calories 164.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 6.8, Sodium 213.4, Carbohydrate 26.9, Fiber 7.1, Sugar 1.5, Protein 9
FROZEN BEEF AND BEAN BURRITOS (OAMC)
Great for making ahead and heating up in the microwave when you need one. You could also thaw them and heat, either through baking or frying (chimi).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 2h45m
Yield 15 burritos
Number Of Ingredients 12
Steps:
- Sort beans and place in a pot with 6 cups water.
- Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
- Drain and rinse beans, and cover with 6 cups water.
- Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
- Drain beans and retain cooking liquid.
- Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
- Cook until thoroughly done, breaking up any lumps as you cook.
- Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
- Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
- Season beans to taste with adobo seasoning or seasoned salt.
- Stir in cooked beef, tomato paste, and chopped green chilies.
- Warm tortillas briefly to soften them and make them easier to handle.
- Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
- Top with about 2 tbsp shredded cheddar.
- Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
- Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
- Place in plastic wrap, wrapping tightly to help keep its shape.
- Proceed the same way with remaining burritos.
- Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
- To use, remove wrapping from burrito and place on a microwave-safe plate.
- Microwave 2-3 minutes or until hot, turning halfway through cooking.
Nutrition Facts : Calories 492.5, Fat 18.8, SaturatedFat 7.7, Cholesterol 39.6, Sodium 572.4, Carbohydrate 57.9, Fiber 7.3, Sugar 3, Protein 22.2
CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)
Besides cereal, this is pretty much the only breakfast food I eat as I am not a morning person and these are quick to heat up every morning. Each burrito makes a tasty, balanced meal when eaten with a piece of fruit. My neighborhood Mexican grocery store sells the best freshly-made pico de gallo, so that is what I use. You can make your own, but don't use salsa as it will make the burrito filling too mushy. I also make my own chorizo for these (Miss Annie's Recipe #25846 ).
Provided by rpgaymer
Categories Breakfast
Time 1h
Yield 20 burritos, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
- Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
- Add the drained black beans and pico de gallo to the pot. Stir to combine well.
- Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
- Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
- When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.
Nutrition Facts : Calories 428.8, Fat 23.1, SaturatedFat 9.1, Cholesterol 204.3, Sodium 792.6, Carbohydrate 34, Fiber 3.1, Sugar 2.1, Protein 20
More about "sausage bean burrito oamc recipes"
EASY BEAN, SAUSAGE AND BEEF BURRITO RECIPE - TASTE AND TELL
From tasteandtellblog.com
4.5/5 (2)Total Time 35 minsCategory Main DishCalories 757 per serving
- In a large skillet over medium-high heat, cook the sausage, ground beef and onion until the meat is browned and cooked through and the onion is soft. Drain off fat, if needed.
- Add the beans, tomatoes, chili powder and salt and stir to combine. Bring to a boil, the reduce the heat and simmer until the mixture has thickened a bit, about 5 minutes.
- Place 1/4 of the cheese down the center of one tortilla. Top with 1/4 of the meat and bean mixture. Top with lettuce, tomatoes, avocado and sour cream. Fold the sides in, then wrap the burrito tightly.
SAUSAGE AND BEAN BURRITOS | JIMMY DEAN® BRAND
From jimmydean.com
SAUSAGE & EGG FREEZER BREAKFAST BURRITOS RECIPE
From simplyrecipes.com
SAUSAGE BREAKFAST BURRITO | JIMMY DEAN® BRAND
From jimmydean.com
SAUSAGE AND BLACK BEAN BURRITOS RECIPE - RECIPES.NET
From recipes.net
BREAKFAST BURRITO RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SAUSAGE AND BLACK-BEAN BURRITOS - MEXICAN RECIPES - DELISH
From delish.com
SAUSAGE AND BLACK-BEAN BURRITOS RECIPE - FOOD & WINE
From foodandwine.com
BEAN & SAUSAGE BURRITOS - MAMA'S YUMMY RECIPES
From mamasyummyrecipes.com
FROZEN BEEF AND BEAN BURRITOS (OAMC) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
12 BEST BREAKFAST BURRITO RECIPES [HEALTHY, VEGAN & MEAT WRAP …
From theeatdown.com
FAVORITE BEEF BURRITOS (GROUND BEEF) - SPEND WITH PENNIES
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love