WEBCook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm. Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking.
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WEBSauté the pepper and onion over medium-high heat until softening. Lower the temperature to medium and add the eggs into the peppers and onions. Cook to scramble until the eggs are done. Lay out the 6 tortillas and scoop a heaping 1/3 C. of the egg mixture out into the center of each. Top each with 1 slice of bacon and about 2 Tbsp. of the cheese.
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WEBUnwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. To reheat direct from freezer to oven: (Best results if you forget to thaw the burritos, but takes longer) Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes.
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WEBSome breakfast burritos are really healthy (like the recipe included here) and some pack in well over 600 calories and 30 grams of fat. When making or buying a breakfast burrito, look for one that uses healthy ingredients like eggs or egg whites, veggies, and lean proteins like turkey bacon, turkey sausage, or lean ham.
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WEBCook eggs, stirring often, until thickened and no liquid egg remains. Allow eggs to cool to room temperature. Lay out 5 burrito wraps. When all ingredients have cooled, start with the egg and spoon the eggs, evenly, in the middle of each wrap then top with sausage and spinach. If using cheese, top with cheese.
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WEBAdd into a bowl and mix together 1 large whole leg, 3 large egg whites, and 1 ounce of a milk or milk substitute. Take out a large stovetop pan that has a cover, turn your burn on medium heat, and add in 1/2 tablespoon of butter or coconut oil. Pour your eggs in after your butter or coconut oil melts, add on some black pepper, and cover.
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WEB1 tsp butter, 1 oz cheddar cheese. Meanwhile, toast tortilla wrap directly over a medium low flame until warmed, puffy and lightly brown in some places, 5-10 seconds per side. If you only have an electric or induction stove, toast tortilla wrap in a dry skillet over medium-high heat (about 1 minute per side).
WEBCook bacon in a medium nonstick skillet over medium heat, turning once or twice, until crisp, 4 to 6 minutes. Remove to a paper towel-lined plate. Add broccoli to the pan and cook, stirring, until soft, about 3 minutes. Stir in tomato and transfer to a small bowl. Meanwhile, whisk egg, milk, scallion, salt and pepper in another bowl.
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WEBStep 1: In a medium mixing bowl, whisk together 6 large eggs and milk. Season to taste with pepper. Step 2: Heat a pan over medium heat and add the butter. Once melted, pour in the egg mixture. Continue to cook, stirring occasionally, until the eggs are scrambled.
WEBHeat some of the olive oil in pan over medium heat, then add diced peppers and cook until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and cook about 2 minutes more. While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined.
WEBKeto Egg Burritos Recipe Instructions. Melt butter in small saucepan over medium heat. Whisk together eggs and parmesan cheese. Pour in a pan of melted butter. Cook on low for 1 minute. Top with ham, green onion, and shredded cheese (or use other topping options). Place cover on sauce pan and cook for 2 minutes.
WEBSpread half of each laughing cow cheese wedge in the middle of the tortillas in a 2-inch line (or add the shredded cheese) leaving 1-inch on each end. Scoop the scrambled egg mixture on top (about 118g each) and then fold up like a burrito. Wrap the burrito up tightly in foil and place in a large ziplock bag.
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WEBPour eggs into pan, gently stirring until eggs are set. Lay out the tortillas on the counter, to make an assembly line. Equally divide, in this order, the cheese, eggs, salsa and sausage between the 12 tortillas. Roll up each tortilla. Wrap each burrito in parchment paper or foil. Place the burritos in a single layer on cookie sheets and freeze.
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WEBInstructions. 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.
WEBWhisk the 4 eggs in a medium bowl, spray the pan with olive oil, and add the eggs to the pan. Scramble the eggs until just set, then remove from the heat. To each tortilla add eggs, 1/8 cup of cheese, veggies (and optional meat) …
WEBPut the peas in a bowl and cover with hot water. Leave to stand for a few minutes and drain. 1 handful peas. Chop the mint leaves. 5 leaves mint, fresh. Now, add the avocado flesh in with the peas, mint, salt, black pepper and mash it all together. 1 large avocado, Salt and pepper to taste.
WEB3. Egg and Beans Breakfast Burrito. This egg burrito boasts a good amount of protein thanks to black beans, eggs and cheddar cheese. If you're looking for a breakfast burrito recipe with beans for more plant protein, this simple recipe has everything you need.