Recipe: Yummy Breakfast Burritos

American Food With New Recipes, fresh from mommy.

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! My husband and I try to eat healthy, but finding new meals for breakfast is a challenge.

Breakfast Burritos By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. You can have Breakfast Burritos using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Breakfast Burritos

  1. It's 4 of potatoes.
  2. You need 5 strips of bacon.
  3. You need 4 of eggs.
  4. You need of Flour tortillas (small or large).
  5. Prepare of Salsa.
  6. You need 1/4 cup of chopped onion (optional).
  7. Prepare to taste of Salt.
  8. It's to taste of Pepper.
  9. It's to taste of Onion powder.
  10. Prepare Splash of milk.
  11. You need 1 of pat of butter.
  12. It's of Shredded cheese (optional).

Turkey Bacon Breakfast Burrito Start off your day with a hearty burrito packed with chili beans, eggs scrambled with crumbled bacon, shredded cheese, and more! 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. Drain on a paper towel-lined plate and pour off half the fat. These are breakfast burritos without a lot of adornment.

Breakfast Burritos instructions

  1. Preheat oven or toaster oven to 400 degrees..
  2. Place bacon on a foil-lined sheet. Place in pre-heated oven/toaster oven. Cook until bacon is crispy. (I will add exact cooking time once I have mastered the time)..
  3. Preheat a medium sized skillet with oil..
  4. Dice potatoes into small wedges or cubes..
  5. Add to pre-heated skillet..
  6. Season with salt, pepper, and onion powder. Stir potatoes well..
  7. Cook potatoes until they are soft inside and crunchy outside, continually stirring until done so they don't stick to pan & burn..
  8. Once potatoes are done, scoop onto papers towels to soak up the excess oil. Set aside..
  9. Preheat a clean skillet to medium. Add butter to skillet..
  10. Whisk together the eggs, splash of milk, and salt & pepper to taste. (Optional: Add chopped onions)..
  11. Add to skillet. Stir occasionally until eggs are scrambled and cooked thoroughly. Set aside..
  12. Once the bacon is cooked & crispy, remove from oven and soak up excess grease with paper towels..
  13. Dice bacon into bits..
  14. Warm up tortillas on skillet or in microwave..
  15. Fill tortillas with eggs, bacon, potatoes and salsa (and cheese, if desired)..
  16. Enjoy now OR wrap them up individually with seran wrap and refrigerate. When ready to eat, warm up in microwave..

But the great thing about this recipe is, it's basic. And you can use the basic method to create whatever degree of amped-up breakfast burrito you're in the mood for. The inspiration for these breakfast burritos comes from Lake Anne Market, a hidden-gem bodega in my hometown of Reston, VA. From the outside, this place looks like a run-of-the-mill convenience store but in the back, there's an open kitchen with two lovely ladies churning out authentic Latin American and Tex-Mex specialties. Even better, this recipe yields eight burritos, so you can feed the whole family, or if you're a small household, store enough for a week's worth of.