BREAKFAST BURRITO
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. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
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.
BREAKFAST BURRITOS DE FRANK
An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
Provided by Allrecipes Member
Categories Scrambled Eggs
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
- While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
- Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 41.1 g, Cholesterol 208.2 mg, Fat 21.2 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 7.6 g, Sodium 995.5 mg, Sugar 3.6 g
BREAKFAST BURRITOS DE FRANK
An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
Provided by Allrecipes Member
Categories Scrambled Eggs
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
- While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
- Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 41.1 g, Cholesterol 208.2 mg, Fat 21.2 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 7.6 g, Sodium 995.5 mg, Sugar 3.6 g
BREAKFAST BURRITOS DE FRANK
An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
Provided by Allrecipes Member
Categories Scrambled Eggs
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
- While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
- Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 41.1 g, Cholesterol 208.2 mg, Fat 21.2 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 7.6 g, Sodium 995.5 mg, Sugar 3.6 g
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
More about "breakfast burritos de frank recipes"
BREAKFAST BURRITO RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (15)Total Time 45 minsCategory Breakfast
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.
- Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
- Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.
BREAKFAST BURRITOS - ONCE UPON A CHEF
From onceuponachef.com
BREAKFAST BURRITO RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY BREAKFAST BURRITOS (FREEZER FRIENDLY!) | MOM ON …
From momontimeout.com
OUR BEST BREAKFAST BURRITO RECIPES | TASTE OF HOME
From tasteofhome.com
Author Rachel Brougham
EASY BREAKFAST BURRITO – A COUPLE COOKS
From acouplecooks.com
BREAKFAST BURRITOS DE FRANK - REVIEW BY RSINAL87 - ALLRECIPES.COM
From allrecipes.com
BREAKFAST BURRITO RECIPE (FREEZER FRIENDLY) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
OUR BEST BURRITO RECIPES FOR BREAKFAST, LUNCH, AND DINNER
From bhg.com
BREAKFAST BURRITO RECIPES
From allrecipes.com
BREAKFAST BURRITOS DE FRANK - REVIEW BY CHESTER - ALLRECIPES.COM
From allrecipes.com
15+ HIGH-PROTEIN, DIABETES-FRIENDLY BREAKFAST RECIPES
From eatingwell.com
EASY FREEZER BREAKFAST BURRITOS RECIPE - EATING ON A DIME
From eatingonadime.com
BREAKFAST BURRITOS DE FRANK - REVIEW BY ALLRECIPES …
From allrecipes.com
BREAKFAST BURRITOS DE FRANK RECIPE
From recipeso.net
BREAKFAST BURRITOS DE FRANK RECIPES
From recipeso.net
NEW MEXICAN–STYLE BREAKFAST BURRITOS RECIPE | BON APPéTIT
From bonappetit.com
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
RECIPE FOR BREAKFAST BURRITOS DE FRANK - FAMILY BREAKFAST RECIPES
From familybreakfastrecipes.com
You'll also love