Breakfast Burritos With Green Salsa Recipes

Steps:

• Cook sausage links according to package directions. Meanwhile, in a large bowl, whisk the egg substitute, salsa and pepper. Pour into a large nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Chop the sausage links. Add to egg mixture; cook and stir until completely set., Spoon 1/3 cup egg mixture off center on each tortilla and sprinkle with 4 teaspoons cheese. Fold sides and ends over filling and roll up.

Steps:

• In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
• Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
• To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

Steps:

• 1. Spread a large piece of foil on a work surface. Heat a large skillet over high heat until very hot. Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side. Transfer to foil and repeat with remaining tortillas. Wrap tortillas in foil and keep warm.
• 2. Whisk eggs and salt together in a large bowl. Heat oil in skillet over medium high heat until it just begins to smoke. Add eggs and stir until large, firm curds form, about 2 minutes. Remove from heat and stir in cheese.
• 3. Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa. Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages. Serve with additional salsa.
• 1. Position rack in upper shelf of oven and preheat broiler. Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer. Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes. Remove from broiler and let cool.
• 2. Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth. Add tomatillos, and their juices, and pulse to a chunky consistency. Add cilantro, salt, and sugar and pulse to combine.
• 3. Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes. Serve immediately or refrigerate, covered, for up to 3 days.

Steps:

• Set oven to 350 degrees.
• In a large skillet, fry hash browns according to package directions; remove and set aside.
• In a large bowl beat eggs with milk; add chopped onion and green pepper, then season with salt and pepper.
• Pour the mixture into the same skillet; cook over medium heat, stirring occasionally, until eggs are set; remove from heat.
• Add the cooked hash browns and sausage; mix gently.
• Place about 3/4 cup filling on each tortilla; top with 1/4 cup cheese.
• Roll up, and place on a greased baking sheet.
• Bake, uncovered for 15-20 minutes, or until heated through.
• Serve with salsa if desired.