Americas Test Kitchen Breakfast Burritos Recipes

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.

Steps:

• In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm. , Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Steps:

• Whisk together the eggs, half and half, salt, and pepper.
• Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• Transfer the chorizo mixture to a medium bowl and cover to keep warm.
• Wipe the skillet clean and return to the heat.
• Melt the butter in the skillet, swirling to coat the pan.
• Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• Fold in the chorizo mixture.
• Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• Distribute the eggs evenly among the tortillas and roll into burritos.
• Slice the burritos in half and serve, passing the sour cream and salsa separately.

Steps:

• 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.
• 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.
• Warm the tortillas one at a time in the skillet.
• 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.

Steps:

• Heat broiler to high and line two sheet pans with foil.
• Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
• In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
• Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
• Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.