Breakfast burritos are all the best parts of breakfast (plus a few other meals!) rolled up into one soft and warm tortilla. The ingredients take a little time to gather together, so we usually save this one for weekend brunches. It's especially great for a crowd because each person can assemble their own burrito to taste! Here's how we make our breakfast burritos. How do you like yours?
What You Need
Ingredients
1 cup rice - brown or white
1 red pepper
1 green pepper
1 onion
1 15-oz can black beans - or your favorite bean!
1 1/2 cups shredded monterey jack cheese, about 4 ounces - or your favorite cheese!
6 eggs, whisked
Large flour tortillas
Salsa
Optional Extras: Roasted potatoes, roasted sweet potatoes, roasted poblano peppers, crispy bacon, cooked sausage
Equipment [OR] Tools
Griddle or skillet
Lots of prep bowls for holding ingredients
Instructions
1. Cook your rice - We like cooking rice in a large amount of boiling water (like pasta) and then draining it at the end. Rice can be prepared the day ahead.
2. Roast your vegetables - Cut the peppers and the onions into large chunks and spread them onto a baking sheet. Drizzle them with olive oil and sprinkle with salt. Roast them under the broiler for 15-20 minutes, until the peppers are soft and all the vegetables show roasted surfaces. Check the veggies every few minutes and remove any that look done before the others. Slice all the vegetables into long strips.
3. Cook your eggs - We like our eggs soft and creamy, so we cook them slowly over low heat. You can also fry or poach eggs for breakfast burritos. The yolk splits as you roll the burrito up, covering everything with warm, runny yumminess.
While roasting the vegetables and cooking the eggs, rinse the beans and warm them in the microwave. If the rice was prepared ahead of time, also warm the rice. Set up a space on the counter where the burritos can be assembled.
4. Melt the cheese on the tortilla - Melted cheese is the key to an excellent breakfast burrito! Wipe the pan clean that was used for eggs and set it back over low heat. One at a time, warm the tortilla shells with a sprinkling of the shredded cheese. Place a large lid over the tortilla to help the cheese melt and keep the tortilla from getting too dried out.
5. Assemble the burrito - Spread a little of each filling down the center of the tortilla.
6. Fold the burrito - Fold the top and bottom of the burrito over the inside (or leave the top open, as we did), and then fold in the sides to make a neat package. Eat immediately while the cheese is still gooey!
Additional Notes:
• These instructions make enough to make 5-6 burritos, depending on how much you stuff them.
• If you have leftover tortillas, here are a few ideas for using them up: What to do with Leftover Tortillas.
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(Images: Emma Christensen)
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Rice in a breakfast burrito? I've never seen such a beast. I guess that's a regional thing wherever you're based?
I'm fond of sausage & potato breakfast tacos and egg, cheese, & machacado tacos.
Rice in a breakfast burrito!? That looks more like a regular burrito with egg instead of meat....
My fiance makes breakfast burritos every weekend for us, it's pretty much the only reason I get up early :) They have: hashbrowns, scrambled egg with spicy hot sauce mixed in, cheese, salsa and bacon in a big tortilla. YUMMY!
Call me biased, but I think everyone should come to Texas for the sole purpose of having a breakfast taco (no, we don't call 'em burritos here). A pretty good standard? Flour tortilla, scrambled eggs, bacon, potatoes, and lots of salsa. Migas are even better. Try it sometime (homemade tortillas make them even more delicious!).
I'll have to pass on the rice in a breakfast burrito, but we make them often with sausage, potatoes, eggs cheese and Cholula.
I have also never had rice in a breakfast burrito. I like to make mine with scrambled eggs, cheese, and chorizo.
i've been on a breakfast burrito kick for a couple weeks. mine are made with whatever's on hand, but always have a couple ingredients: flour tortilla, salsa or taco sauce, and sour cream. with that can go eggs, meat, sauteed mushrooms and/or onions, cilantro, avocado, let your imagination go wild!!!!
I use two saute pans, a small one for eggs, and a big one for tortillas.
Heat some olive oil in the small pan to a relatively low temp. Wisk 2 eggs with some ground cumin and salt, pour into the pan and cook slowly like an omelet, occasionally lifting an edge and tipping uncooked egg underneath.
...while that's cooking, warm a tortilla in the other pan at medium-high heat. Just drop it flat in the pan slide it around a couple seconds, flip it, then pull it out; you're just warming it enough to make it pliable for rolling later.
Spread some refried beans on half the tortilla.
By now, your eggs are about done. Fold in half, slide onto the beans in the tortilla. Add cheese, tomatoes, whatever else on, fold and roll. Put a little grated cheese on the flap at the end. Return the thing to the big pan with the flap down, and toast until the bottom turns light brown. (After a couple seconds, the cheese on the flap will cool and weld the thing shut). Rotate 1/3, toast, rotate, toast and serve.
I think this last toasting step makes a huge difference in both the looks and taste. Try it!
Refried beans, scrambled eggs cooked with diced tomatoes and peppers, gouda, salsa and avocado. Yum.
One of the foods I miss most from living in New Mexico are the breakfast burritos. Eggs, cheese, bacon or sausage and most important - roasted green chiles wrapped in a warm flour tortilla. Yum.
Hmm, I skip the rice when I make any kind of burritos at any time of day.
That recipe's a helluva lot of work for breakfast.
Soft scrambled eggs, potatoes (usually make burritos when there are left over potatoes from the night before), black beans, avocado, cheese and sausage or bacon. so good!
As a fellow Texan I'm with Amber - they are tacos and small so you can eat two or three. Give me one potato, egg and cheese and one sausage, egg and cheese. Now I'm hungry.
I like to put some mint chutney in my breakfast burrito:)
My secret breakfast burrito recipe...
flour tortilla, scrambled eggs, cheddar, hash browns, and white gravy
I love it for breakfast, a midnight snack, or as an effective hangover remedy.
I make breakfast tacos all the time! Delicious.
http://whitneyinchicago.wordpress.com/2010/04/28/breakfast-tacos/
I've never understood the appeal of a breakfast burrito. While I have no doubts about how great it will taste, I just think that something like this would just put me down for the rest of the morning. So many of my co-workers eat this on a regular basis that I can't imagine eating anythign that heavy and sitting down for the next 4 hours. UGH.
Rosebud, that's why breakfast tacos work better than burritos. Breakfast tacos are made out of small tortillas and you can finish one off in three bites. But if you have a hearty appetite, you can order more than one!
Rosebud, that's why breakfast tacos work better than burritos. Breakfast tacos are made out of small tortillas and you can finish one off in three bites. But if you have a hearty appetite, you can order more than one!
Rosebud, that's why breakfast tacos work better than burritos. Breakfast tacos are made out of small tortillas and you can finish one off in three bites. But if you have a hearty appetite, you can order more than one! For variety, you can put in different fillings and you would never get bored. So one can eat breakfast tacos every day.
Rosebud, that's why breakfast tacos work better than burritos. Breakfast tacos are made out of small tortillas and you can finish one off in three bites. But if you have a hearty appetite, you can order more than one! For variety, you can put in different fillings and you would never get bored. So one can eat breakfast tacos every day.
I'm usually in a hurry in the mornings, so what I like to do on Sundays is make a huge frittata with all my veggies, meat bits, and cheese. That way, when I'm running out the door in the morning, all I have to do is slice off a bit of the frittata, roll up a tortilla, and microwave it at work (or even eat it room temperature).
I can respect that the inclusion of rice is a surprise for many people. But me, I love it. I cook up a quick Mexican rice with cumin, chilli, paprika and chopped chillies. I got a metabolic syndrome thing going on so I really benefit from the fiber in the brown basmati rice I use.
We use leftover french fries or baked potato, refried beans or canned black beans, scrambled egg, a strip of bacon, jack cheese and red taco sauce inside a flour tortilla. YUM!