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.
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 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Breakfast Burritos
- You need 6 of medium flour tortillas.
- It's 1 cup of multicoloured bell peppers cut into thin slice.
- Prepare 1 of medium onion cut into thin slice.
- It's 2 of green chillies chopped.
- You need 2 tbsp of fresh coriander.
- Prepare 1 Tbsp of unsalted butter.
- You need 6 of large eggs.
- You need 1/2 cup of sour cream divided (2 Tbsp for eggs & 1 Tbsp per tortilla).
- It's 1/4 tsp of salt or to taste.
- Prepare 1/8 tsp of black pepper or to taste.
- It's 1 cup of mozzarella cheese shredded.
- It's 1 of tomato diced - optional.
- You need 3 Tbsp of olive oil to sauté (add more as needed).
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
- 🌻Filling:.
- In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Whisk well and set aside..
- Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced onion and saute until nice soft then add bell peppers stirring occasionally add green chilli and coriander stir well.Season lightly with salt and pepper then remove from stove set a side..
- In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are just cooked through (3 min) don't overcook. Remove from pan and set aside.
- 🌻Assembling:.
- 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 onion & bell peppers. Add 1-2 Tbsp diced tomatoes if using*. Don't over-stuff or they will be tough to roll. 2. Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat with remaining burritos..
- 🌻Heat:.
- 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..
- ✅Notes: *You can freeze this burritos in sandwich bag without frying. Any time when you need take it out from the freezer take the pan add butter / oil and cook well until brown both sides. *Skip the tomatoes if planning to freeze breakfast burritos..
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.