EGG BURRITOS
Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family's favorite combo, but I sometimes use breakfast sausage instead of bacon. -Audra Niederman, Aberdeen, South Dakota
Provided by Taste of Home
Time 25m
Yield 10 burritos.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 251mg cholesterol, Sodium 726mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.
EASY EGG BREAKFAST BURRITO
A hot and quick breakfast is easier than you think! Make an egg breakfast burrito in less than ten minutes. Eggs are scrambled with sautéed onions and peppers, then topped with melty cheese and salsa on a warm tortilla.
Provided by Heather
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a nonstick skillet over medium heat, add olive oil. When hot, add diced onion and pepper. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent - about 3 to 4 minutes.
- In a bowl, whisk eggs together until combined. Pour eggs into skillet with veggies. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and season to taste with salt and pepper.
- Microwave your tortilla for about 10 seconds, or until warm. Top with shredded cheese, scrambled eggs, and salsa. Roll into a burrito and enjoy.
Nutrition Facts : Calories 408 kcal, Carbohydrate 20 g, Protein 21 g, Fat 27 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 357 mg, Sodium 733 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving
SUPPERTIME EGG BURRITOS
Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right 'zip'. --Scott Jones of Tulsa, Oklahoma
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
- Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.8 g, Cholesterol 101 mg, Fat 11.8 g, Fiber 2.7 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 684.3 mg, Sugar 2.6 g
EGG BURRITOS
Steps:
- In a medium nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel-lined plate to drain.
- In a medium bowl, whisk together the eggs, salsa, 1/2 cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
- Return the nonstick skillet to moderate heat and warm the remaining 1/2 tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
- Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.
EGG BURRITOS
One of my kids' favorite breakfasts, and so quick and easy too! I always have these ingredients on hand. They can even make these themselves! The ingredients are for one burrito, by you just multiply by how many servings you're making.
Provided by Charmie777
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the eggs together with a little salt and pepper and a tiny splash of water.
- Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan.
- Add the eggs to pan and gently scramble until light and fluffy.
- Heat tortilla over open flame of burner and few seconds per side until heated.
- Spoon eggs down center of tortilla and top with cheese and a little taco sauce.
- Roll up burrito style!
Nutrition Facts : Calories 358.4, Fat 21.2, SaturatedFat 9.7, Cholesterol 401.7, Sodium 638.3, Carbohydrate 18.5, Fiber 0.9, Sugar 2.1, Protein 22.1
SUPPERTIME EGG BURRITOS
Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right 'zip'. --Scott Jones of Tulsa, Oklahoma
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
- Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.8 g, Cholesterol 101 mg, Fat 11.8 g, Fiber 2.7 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 684.3 mg, Sugar 2.6 g
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