The Best Breakfast Burritos Oamc Option Recipes

Steps:

• In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
• Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
• Add the drained black beans and pico de gallo to the pot. Stir to combine well.
• Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
• Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
• When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.

Steps:

• Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
• Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
• Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
• Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• To reheat - microwave 2 minutes at 50% power.

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

Steps:

• In a large skillet, crumble and cook sausage.
• Drain sausage and set aside.
• Whisk together eggs and water.
• Pour mixture into the same skillet and scramble until eggs are cooked.
• Add cooked sausage and salsa and stir to combine.
• Assemble by placing ~1/4c of mixture onto tortilla.
• Top with ~1T cheese.
• Roll burrito style, tucking in the ends as best you can.
• Wrap burrito in a sheet of paper towel.
• Wrap again in aluminum foil.
• Freeze.
• To reheat, remove foil wrapper and discard. Microwave burrito for 1min.
• Now breakfast is hot, packaged, and ready to go!

Steps:

• In a medium skillet over medium heat brown sausage, remove and set aside.
• Wipe out skillet and add margarine and let melt.
• Pour in eggs, and let cook until almost set about 5 minutes.
• While eggs are cooking, cut sausage into small bite-size pieces.
• While tilting pan slightly, place the edge of a spatula under the eggs on the opposite side of pan.
• Let the uncooked eggs run to the bottom of the pan.
• Cook until eggs are completely set.
• Place cheese evenly down the center of eggs.
• Pour 1 Tablespoon of salsa evenly over cheese.
• Then add sausage over the salsa, making sure sausage covers the salsa.
• While still in the pan, fold the eggs over as you would fold a burrito.
• Then slide onto plate, and top with remaining salsa.
• Enjoy :).

Steps:

• Scramble eggs. Cook bacon, sausage, hash browns.
• Layer cooked ingredients inside the tortillas. Top with red pepper flakes.
• Flash freeze for 30 minutes. Store in ziploc bag.
• Microwave wrapped in paper towel for 1-2 minutes.
• Serve with salsa.