Grilled Breakfast Burrito Recipes

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:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown, 17 to 19 minutes.
• Meanwhile, combine green onions and butter in a cold saucepan.
• Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.
• Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.
• Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

Steps:

• Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
• Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
• Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
• Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

Steps:

• Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
• In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
• Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
• Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.