Best Grilled Breakfast Burrito 1 Pan Recipes

ONE SKILLET BREAKFAST BURRITOS

One Skillet Breakfast Burritos image

My husband and I enjoy surf fishing and will often take along our one burner cooktop to prepare breakfast on the beach while we enjoy the sunrise. To cut down, I do prep at home and place everything in either containers or zippy bags. It can be made in one skillet. I take three plates, 2 for service, 1 for ingredient holding. I shell the eggs, drop them in a ziplock bag and scramble by mashing the bag. I slice mushrooms and tomatoes and wrap in plastic wrap. I put the mayo on thickly on one side of a burrito and place the other burrito on top. Roll them loosely up and wrap in a paper towel. All gets transported to the beach. (add cheese if desired)

Provided by Sherri at the Beach

Categories Breakfast

Time 25m

Yield 2 burritos, 2 serving(s)

Number Of Ingredients 6

Ingredients

2 whole wheat tortillas
3 eggs (shelled and scrambled)
4 mushrooms, sliced
4 slices bacon
2 tablespoons mayonnaise
4 slices tomatoes

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

CRISPY ROLLED BREAKFAST BURRITO

Crispy Rolled Breakfast Burrito image

I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.

Provided by Chef John

Time 50m

Yield 2

Number Of Ingredients 13

Ingredients

4 slices bacon
1 large russet potato, peeled and cubed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup sliced onion
¼ cup sliced bell pepper
1 cup grated Cheddar cheese
4 large eggs, beaten
2 (10 inch) flour tortillas
1 teaspoon hot sauce, or to taste
1 medium avocado, cubed
2 tablespoons sour cream
1 tablespoon fresh cilantro leaves, or to taste

Steps:

Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g

GRILLED BREAKFAST BURRITO

Grilled Breakfast Burrito image

A soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses.

Provided by Chef Gary

Categories Breakfast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

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.

GRILLED BREAKFAST BURRITO - 1 PAN

Grilled Breakfast Burrito - 1 pan image

My favorite part of this recipe is you use one large frying pan and that's it.

Provided by LAURA BROWN

Categories Tacos & Burritos

Time 20m

Number Of Ingredients 11

Ingredients

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.