Breakfast Burrito Recipes Homemade

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!

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A breakfast burrito is traditionally filled with ingredients typical of an American breakfast like eggs, hash browns and sausage or bacon to start, and it all gets wrapped in a flour tortilla. Thanks to this easy recipe, you can make a batch of breakfast burritos on Sunday and stash them in your freezer for a quick grab-and-go breakfast all

Rating: 4.5/5(16)
Total Time: 35 mins
Category: Breakfast
Calories: 450 per serving

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Breakfast Burrito With Green Beans. "Made just half of the recipe for the two of us, using some leftover steamed green beans and baked potato! Added nicely to our breakfast, though another time I might use just one whole egg and two or …

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Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and …

Rating: 5/5(7)
Author: Food Network Kitchen
Cuisine: Mexican
Category: Main-Dish
1. For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
2. For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
3. Warm the tortillas one at a time in the skillet.
4. Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

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Bean & Bacon Griddle Burritos. These griddle burritos with bacon and veggies make an awesome hand-held meal. I use fresh pico de gallo when I can, but a jar of salsa works if that’s what you’ve got. —Stacy Mullens, Gresham, Oregon. Go to Recipe. Originally Published: December 05, 2018.

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In a large skillet over medium heat, cook bacon, working in batches if necessary, until crispy, about 8 minutes per batch. Drain on a paper towel-lined plate and pour off half the fat.

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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. Step 3. 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.

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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.

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Directions. First have on hand one completed recipe of "Basic Breakfast Potatoes" (also available here at Tasty Kitchen). Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat. In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of

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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.

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Drain, and set aside. Wrap the tortillas in foil and warm in the oven. Advertisement. Step 2. Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans. Step 3. Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

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Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month. To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.

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Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Serve with salsa if desired.

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Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside. Advertisement. Step 2. Heat a large skillet over medium heat and stir …

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Freeze in a single layer until solid, about 2 hours. Place frozen burritos inside a plastic freezer bag, seal, and keep up to 3 weeks. To reheat a freezer breakfast burrito, remove foil from a thawed burrito, place it on a paper towel-lined plate and microwave on HIGH until heated through, about 2 minutes.

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2) I see you have a homemade tater tot recipe on here…would love to try and use in your breakfast burrito recipe. Since the recipe says frozen tater tots (but also states make sure all ingredients are room temp- can I make your tater tot recipe at the same time as other ingredients and assemble when they are all at room temp?

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Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce …

Author: Ellie Krieger
Steps: 2
Difficulty: Easy

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How to make the best breakfast burritos?

Steps

  1. In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. ...
  2. In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. ...
  3. Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. ...
  4. Night before use, place burritos in refrigerator to thaw. ...

What is the best breakfast burrito?

Here are some of the other places you can check out:

  • Arizona Cafe
  • Black Bear Diner
  • Broken Yolk
  • Country Kitchen
  • Donna Kaye's Cafe
  • Happy Jacks Pie & Burgers
  • Hodel's Country Dining
  • Huckleberry's Breakfast & Lunch
  • J&M's Cafe
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What are the ingredients in a breakfast burrito?

Breakfast Burrito Ingredients 2 slices of bacon 1 tortilla 1 tomato 4 small mushrooms spinach cheese 2 eggs . Steps. 1. Wash tomato and mushrooms. Cut tomato and mushrooms. Crack 2 eggs into a bowl. Stir eggs. Mix in tomato and mushrooms. 2. Turn stove to medium. Place pan on stove with bacon.

What is a good breakfast burrito recipe?

Instructions

  • Warm flour tortillas in oven or microwave. ...
  • Whisk eggs and milk together in a bowl. ...
  • In a large skillet, cook preferred breakfast meat. ...
  • Add egg mixture and stir until eggs are scrambled and cooked through.
  • Prepare your burritos by adding eggs, cheese, meat, and any other ingredients onto each tortilla.

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