Breakfast Burritos

Breakfast Burritos is a breakfast that serves 8. For $1.06 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 318 calories, 17g of protein, and 13g of fat. 68 people found this recipe to be flavorful and satisfying. This recipe is typical of Mexican cuisine. A mixture of salsa, eggs, shredded cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Who Needs a Cape. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 59%, this dish is solid. Users who liked this recipe also liked Breakfast Burritos for Two, Breakfast Burritos, and Breakfast Burritos.

Servings: 8

 

Ingredients:

cooked bacon chopped into small pieces

8 eggs+ 4 tbsp. half n' half

Package of ©Mission super soft medium flour tortillas

Green chile

3 medium potatoes peeled and cubed into small pieces

Salsa

Salt and pepper

shredded cheese

Equipment:

oven

frying pan

paper towels

plastic wrap

microwave

Cooking instruction summary:

Cook the bacon. I used the oven method.While the bacon is cooking peel and chop potatoes. Pour oil into frying pan making sure the bottom is completely covered. Cook potatoes over medium high heat, stirring ever so often. Cook until they are a bit crispy and golden brown. Transfer to a plate covered with paper towels and let the oil drain, season with salt.Once the bacon is done and has cooled a little chop it up into small pieces.Combine the eggs and half n' half. Spray a frying pan with cooking spray and cook eggs over medium-high heat.Take one tortilla and layer eggs, potatoes, bacon and cheese. You can also top with salsa or green chile.Tuck in both ends and roll the burrito closed. Wrap in plastic wrap if you are saving them for later. Take out and place on plate, cook in microwave for 30-45 seconds.

 

Step by step:


1. Cook the bacon. I used the oven method.While the bacon is cooking peel and chop potatoes.

2. Pour oil into frying pan making sure the bottom is completely covered. Cook potatoes over medium high heat, stirring ever so often. Cook until they are a bit crispy and golden brown.

3. Transfer to a plate covered with paper towels and let the oil drain, season with salt.Once the bacon is done and has cooled a little chop it up into small pieces.

4. Combine the eggs and half n' half. Spray a frying pan with cooking spray and cook eggs over medium-high heat.Take one tortilla and layer eggs, potatoes, bacon and cheese. You can also top with salsa or green chile.Tuck in both ends and roll the burrito closed. Wrap in plastic wrap if you are saving them for later. Take out and place on plate, cook in microwave for 30-45 seconds.


Nutrition Information:

Quickview
271k Calories
15g Protein
12g Total Fat
23g Carbs
9% Health Score
Limit These
Calories
271k
14%

Fat
12g
20%

  Saturated Fat
5g
35%

Carbohydrates
23g
8%

  Sugar
4g
5%

Cholesterol
185mg
62%

Sodium
1003mg
44%

Get Enough Of These
Protein
15g
30%

Selenium
27µg
39%

Phosphorus
264mg
26%

Calcium
213mg
21%

Vitamin B2
0.34mg
20%

Vitamin B12
1µg
17%

Folate
67µg
17%

Vitamin B1
0.21mg
14%

Iron
2mg
12%

Vitamin A
580IU
12%

Manganese
0.23mg
12%

Zinc
1mg
11%

Fiber
2g
10%

Vitamin B3
1mg
9%

Vitamin B5
0.84mg
8%

Vitamin B6
0.16mg
8%

Vitamin D
0.99µg
7%

Potassium
227mg
7%

Vitamin E
0.97mg
6%

Magnesium
22mg
6%

Vitamin C
4mg
5%

Copper
0.1mg
5%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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