Best Oamc Chorizo Bacon Egg Breakfast Burrito Recipes

CHORIZO EGG BREAKFAST BURRITO RECIPE

Steps:

• Prep the Chorizo
• Cut the chorizo in half.
• Remove the casing with your fingers and discard.
• Break the chorizo into chunks and set aside.
• Cooking the Burrito Filling
• Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
• Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
• Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
• Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
• Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
• Rolling the Burrito
• Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
• Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
• On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
• Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
• Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
• Slice the burrito in half to serve.
• Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

BACON 'N' EGG BURRITOS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.

CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)

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.

CHORIZO AND EGG BREAKFAST BURRITOS - OAMC

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.

OAMC- CHORIZO, BACON, EGG BREAKFAST BURRITO

Steps:

• First peel and cube the potatoes and fry them in a pan with oil of your choice.
• While the potatoes are cooking fry the bacon and then the chorizo sausage.
• Crack a dozen eggs and mix them together. ( I season with pepper and add milk) opitional.
• Cook the scrambled eggs and when they are done add them and all the other cooked ingredients into a large bowl.
• Mix them thoroughly.
• Make the sauce by mixing the mayo, mustard, and dill together.
• Spoon about 2 tablespoons of mixture into center of the burrito, add a desired amount of the sauce, add some cheese and wrap tightly. (at this point I wrap them in wax paper or freezer paper and seal them with freezer tape.).
• After all have been wrapped set them on cookie sheets and flash freeze for an hour or two. Then place into Ziplock freezer bags and use as needed.

CHORIZO BREAKFAST BURRITOS

Steps:

• Cook peppers and chorizo over med. heat until peppers are to desired texture (al dente to soft works best to ensure meat is thoroughly cooked).
• Scrambled eggs and green onions together in a bowl (add milk if desired) until the yolks and whites are well blended.
• Pour over chorizo and peppers and stir until eggs are done all moisture has evaporated.
• Put egg mix into burrito tortillas. Serve warm and with a side of fruit salad.
• Note: Actual yield will vary depending on how full the burritos are filled.

THE BEST BREAKFAST BURRITOS (OAMC OPTION)

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!

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.

CHORIZO AND EGG BREAKFAST BURRITOS

Steps:

• In small pan boil potatoes until soft. Time depends on the size of the dice. Drain and set aside.
• Meanwhile, remove casings from chorizo. Cook over medium heat in a non stick skillet until browned. Drain. But do not wipe out skillet. You want a small amount of the fat to remain.
• Add cooked sausage back into pan. Stir in potatoes. Cook and stir for about one minute.
• Pour in beaten eggs. Stir. When eggs are almost done add cheese. Stir well. Cook until eggs are done and cheese is melted. Salt and pepper to taste.
• Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
• Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.