Best Top Ramen Breakfast Burritos Recipes

TOP RAMEN BREAKFAST BURRITOS

Top Ramen Breakfast Burritos image

I've recently become re-addicted to Top Ramen, so of course I had to find a way to eat it for breakfast! This recipe will make 1-3 burritos, depending on tortilla size.

Provided by MistyPS

Categories Breakfast

Time 8m

Yield 1-3 burritos, 1-3 serving(s)

Number Of Ingredients 6

Ingredients

2 cups water
1 (3 ounce) package ramen noodles, your favorite flavor (I prefer chicken)
1 egg
1/4 cup shredded cheese
hot sauce
flour tortilla

Steps:

Boil 2 cups of water. Meanwhile, in a separate bowl, beat egg.
Add ramen noodles to boiling water. Slowly pour in beaten egg. Stir and cook for 3 minutes.
Drain all but about 1 tablespoon water, Stir in seasoning packet, cheese, and desired amount of hot sauce.
Wrap ramen mixture in a warm flour tortilla and enjoy!

BREAKFAST BURRITO

Breakfast Burrito image

A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese

Steps:

For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
Warm the tortillas one at a time in the skillet.
Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

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