Best 10 Breakfast Burritos Once A Month Cooking Recipes

BREAKFAST BURRITOS (ONCE A MONTH COOKING)

Steps:

• Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
• Warm tortillas in microwave 20-30 seconds or until warm and flexible.
• Place 1/2 cup egg mixture into tortilla; roll burrito-style.
• Freeze burritos in single layer on lightly greased cookie sheet.
• When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
• TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
• Wrap in a paper towel.
• Cook in microwave until heated through (about 2 minutes).
• Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

BREAKFAST BURRITOS

Steps:

• 1. Spread a large piece of foil on a work surface. Heat a large skillet over high heat until very hot. Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side. Transfer to foil and repeat with remaining tortillas. Wrap tortillas in foil and keep warm.
• 2. Whisk eggs and salt together in a large bowl. Heat oil in skillet over medium high heat until it just begins to smoke. Add eggs and stir until large, firm curds form, about 2 minutes. Remove from heat and stir in cheese.
• 3. Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa. Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages. Serve with additional salsa.
• 1. Position rack in upper shelf of oven and preheat broiler. Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer. Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes. Remove from broiler and let cool.
• 2. Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth. Add tomatillos, and their juices, and pulse to a chunky consistency. Add cilantro, salt, and sugar and pulse to combine.
• 3. Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes. Serve immediately or refrigerate, covered, for up to 3 days.

BREAKFAST BURRITOS (ONCE A MONTH COOKING)

Steps:

• Cut up the meat and vegetables and split it into four separate equal batches.
• Crack all sixteen eggs, blend them so the yolk is even, then separate this into four equal batches.(If you have a huge skillet, you can do this in two batches instead.).
• Saute a batch of meat and veggies for about ten minutes, then add a batch of the eggs and stir regularly until the eggs are cooked.
• Each small batch here makes eight burritos. Spoon some of the egg/veggie/meat mix onto a tortilla shell, put some cheese and a bit of picante sauce on top, then fold it up and wrap it in Saran wrap.
• Toss the finished burritos in the freezer.
• Defrost in microwave 3-5 minutes, depending on your microwave.

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS

Steps:

• Heat 2 large frying pans with 1 tablespoon olive oil in each.
• Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
• Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
• Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
• Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

BREAKFAST BURRITOS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
• Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
• Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

BREAKFAST BURRITOS

Steps:

• In a skillet, over med-low heat, add sausage, onion, green pepper, potatoes and cover stirring occasionally.
• do not let sausage cook crisp!
• when potatoes are cooked soft, push to side of skillet and add eggs.
• when eggs start to 'set', scramble mixture together.
• cooking about 4 minutes.
• put mixture in a bowl.
• in a clean skillet, med-low heat, add 1 large flour tortilla.
• Heat each side about 1 minute, DO NOT burn!
• remove to a plate, add large spoonful egg mixture to center of tortilla, sprinkle with cheese.
• Fold tortilla over mixture (folding directions are on tortilla wrapper).
• Repeat.
• Makes 4-5 burritos.
• Enjoy.
• Try w/ a little homemade salsa.
• Also great to make ahead, wrap in aluminum foil & refrigerate.
• Next morning place wrapped burritos in a pan & heat in oven a few minutes til warm.
• Be creative when making these!

BREAKFAST BURRITOS

Steps:

• Brown sausage with onion and peppers
• Add eggs, salsa, and cheese - mixing after each.
• Dish into heated tortilla.

EASY MONEY BREAKFAST BURRITOS

Steps:

• Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
• In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
• Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

SLOW-COOKER BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.