Best Americas Test Kitchen Breakfast Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ULTIMATE BREAKFAST BURRITOS



Ultimate Breakfast Burritos image

I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.-Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon olive oil
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup egg substitute
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), warmed
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream

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.

Nutrition Facts : Calories 294 calories, Fat 8g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 585mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

AMERICA'S TEST KITCHEN BREAKFAST BURRITOS



America's Test Kitchen Breakfast Burritos image

This recipe is a keeper--one I will make again. It was so good I wanted to eat long after I was full. Definitely the best breakfast burrito I've ever had. Recipe courtesy of The America's Test Kitchen Family Cookbook. Feel free to substitute andouille, kielbasa, or hot Italian sausage for the chorizo sausage.

Provided by AmyZoe

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

8 large eggs
1/4 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
6 ounces chorizo sausage, chopped medium
1 red onion, chopped fine
1 red bell pepper (stemmed, seeded, and chopped medium)
1 jalapeno chile (stemmed, seeded, and minced)
1 tablespoon unsalted butter
6 ounces cheddar cheese (shredded)
3 scallions, sliced thin
6 flour tortillas (8 to 9 inch)
1 cup sour cream (optional)
1 cup salsa (jarred or fresh)

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.

Nutrition Facts : Calories 504.3, Fat 33.7, SaturatedFat 14.9, Cholesterol 311.6, Sodium 1272.6, Carbohydrate 23.6, Fiber 2.6, Sugar 4.2, Protein 26.3

MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 burritos.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional: Picante sauce and sour cream

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.

Related Topics