HOUSEMADE CHORIZO BREAKFAST BURRITOS
Provided by Eric Greenspan
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
- Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
- Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
- For the tomatillo sauce: Preheat the oven to 450 degrees F.
- Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
- For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
- Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
- Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
- For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
- Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.
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
STOVE TOP CHARRED BREAKFAST BURRITOS
These are super delicious, very filling burritos. Great for breakfast, or more often in my household, dinner! In my opinion, charring the tortilla over the burner makes the recipe, it adds a smoky depth that really brings out the flavor of the tortilla.
Provided by Heirloom
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan heat the beans over medium heat.
- Meanwhile, in a large skillet, brown the sausage and onion.
- When sausage is browned pour in the eggs and scramble, season with salt and pepper to taste.
- Remove pan from heat but leave burner on (if electric stove, if you do not use an electric stove I'd recommend just warming in the microwave) using your fingers or tongs lay the majority of the tortilla directly on the burner for 1 second. Lift off and repeat on other side, rotating and switching sides until the tortilla is warm and slightly charred.
- On warmed tortilla place half egg mixture, a scoop of beans, two slices of provolone and salsa to taste.
- Roll up in the style of a burrito.
Nutrition Facts : Calories 777.9, Fat 52.4, SaturatedFat 23.7, Cholesterol 740.3, Sodium 1548.6, Carbohydrate 20.4, Fiber 1.2, Sugar 2.3, Protein 53.2
STOVE TOP EASY BRUNCH CASSEROLE
Give 'em all things good with this easy brunch casserole. STOVE TOP Easy Brunch Casserole is a yummy combo of bacon, eggs, cheese and savory stuffing mix.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 45 to 50 min. or until center is set.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 560 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 5 g, Protein 15 g
BREAKFAST BURRITOS
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Categories Egg Potato Breakfast Brunch Quick & Easy Sausage Avocado Tortillas Monterey Jack Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
- Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
- Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
- Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
- Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
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BREAKFAST BURRITOS - CRAVING HOME COOKED
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4.4/5 (17)Total Time 1 hrCategory BreakfastCalories 349 per serving
- Cook Hash Browns: Cook the hash brown potatoes according to package instructions. I cooked mine on the stove top in a skillet with a bit of oil until golden brown.
- Whisk Eggs: In a medium bowl whisk the eggs with the heavy cream, dill, parsley, salt and pepper.
- Cook: In a large skillet heat the olive oil over medium heat. Add the chopped pepper and saute until soft, about 3 minutes. Add the eggs to the skillet and cook, whisking until they begin to set. Remove from heat.
- Assemble: Assemble burritos by starting to spoon some hash browns down centres of tortillas, followed for scrambled eggs, cheese and salsa. Fold burrito style. Pull the bottom half of the burrito over to meet the top half, then pull the tortilla back a bit to form the filling in a roll. Fold the left and right sides in, then tightly roll your tortilla until you have a perfect burrito.
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- In a small sauce pot, cover the potatoes with water, parboil the cubed potatoes over medium-high heat until fork tender; about 5 to 10 minutes.
- Char the poblano chili pepper, then place inside a bowl covered in plastic wrap to sweat, so the charred skin is easier to remove. (see notes)
- When the potatoes are tender, drain them well. Then put them in a sauté pan with equal parts melted butter and olive oil over medium-high heat. Cook them tossing occasionally until they are nice and golden brown. Turn off the heat and set the pan of potatoes aside.
- Meanwhile, remove the casing from the chorizo sausage links (if needed). Then break up the sausage into small pieces in a separate pan. Cook the chorizo over medium-high heat until it crumbles and turns dark brown and slightly charred. Pour the sausage out onto a plate lined with paper towels to drain.
BREAKFAST BURRITOS RECIPE (VIDEO) - NATASHA'S KITCHEN
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- In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.
- Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/6 of the cooked eggs, shredded mozzarella cheese, and sauteed mushrooms. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll.
- Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.
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