Best Grilled Breakfast Burrito 1 Pan Recipes

Grilled Breakfast Burrito image

Provided by Chef Gary

Categories Breakfast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

1/4 cup vegetable oil
2 large potatoes, diced
1 onion, diced
1/2 bell pepper, diced
1/4 cup butter or 1/4 cup margarine
8 eggs, beaten
1 lb breakfast sausage or 1 lb chorizo sausage, cooked and drained
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
10 large flour tortillas
nonstick cooking spray

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.

One Skillet Breakfast Burritos image

Provided by Sherri at the Beach

Categories Breakfast

Time 25m

Yield 2 burritos, 2 serving(s)

Number Of Ingredients 6

Steps:

Place mayonaise on one side of burrito, place second burrito on top, roll up and set aside.
Cook bacon in skillet to desired doneness, we like it crunchy. Remove from pan and drain on paper plate.
In same skillet, add mushrooms and cook 3 minutes over medium high heat.
Mix up the eggs and pour into mushrooms. As eggs cook, lift up the edges with a spatula and let the uncooked roll underneath.
Unroll tortillas and divide to 2 plates.
Place 2 tomato slices on each and 2 bacon slices on each.
Divide eggs in half and place on plate.
Roll each up burrito style and enjoy!

Nutrition Facts : Calories 399.4, Fat 22.5, SaturatedFat 5.8, Cholesterol 293.7, Sodium 806.1, Carbohydrate 32.2, Fiber 0.8, Sugar 3, Protein 17.3

Grilled Breakfast Burrito - 1 pan image

Provided by LAURA BROWN

Time 20m

Number Of Ingredients 11

2 c tater tots
1/2 small onion
1 lb bulk sausage
1 can(s) chopped chilis
8 eggs
4 large flour tortillas, room temperature
2 Tbsp real butter
1 c shredded cheddar cheese (i use sharp)
salt and pepper to taste
1 tsp ground cumin seed (if you want)
4 sprig(s) cilantro, fresh

Steps:

1. Heat large non-stick frying pan to med-high, melting the butter
2. Add the tater tots and fry until you can start breaking them up (I use a lid to speed things up). Add the sausage, breaking it up into the pan. Reduce heat to medium.
3. Add the finely chopped onion and the chilis. Stir frequently for about 4-5 minutes.
4. Stir until tots are broken up and browning and the sausage is JUST getting done. Add all the eggs into the mix and stir until they are all done. (You can stir the eggs all up in a bowl if you want to but I just break them all into the mix and keep stirring.)Season to taste. Do NOT turn stove off - just turn it down a little more.
5. Place tortillas on dinner plates. Sprinkle about 1/4 cup of cheese into middle of each one. Divide the fried mixture into 4 portions into middle of tortilla. Fold the tortilla sides in (like building an envelope) then fold the bottom up, rolling the burrito.
6. With the pan still on a low medium to medium setting, place each burrito back into pan, rolled edge down, and let them grill about 2-3 minutes on each side (keep an eye on them). If you have a weight to put on top of them that is great. I serve with pico de gallo or salsa and a fork. You won't be able to just pick these up! Garnish with some torn spring of cilantro.