Breakfast Burritos
I skip breakfast quite often. Actually I don’t have the most important meal of the day almost all the time although I am trying hard to break this bad habit. Nowadays, I force myself to have some fruit 🍌, a smoothie or granola a few times a week, that way I might eventually develop better, healthier eating habits.
I make breakfast for my fiancé, family and friends regularly. It’s not like I don’t have any amazing breakfast recipes around. During the summer months and holidays 🎄, I do take more time to enjoy my first meal of the day – am not pm – and when I do, I like to make my favorites such as this featured recipe… my Breakfast Burritos!
I’m sure you’ve come across this famous Mexican breakfast before. From one to the other, they’re all prepared differently which makes them even more interesting to have. The way I like to make my Breakfast Burritos 🌯 is with a nice salsa with avocado, tomato and other delicious ingredients.
Another great ingredient that has to be in this wrap is chorizo. It gives just the right flavor to the dish. Several months ago, I shared my Homemade Chorizo sausage recipe with you. A few of you have tried it and were quite impressed with the results 🤩. It’s very easy to make and the flavors are incredible…
These flavorful Breakfast Burritos are a great meal to enjoy! The beauty is you can also make them ahead of time and freeze them. Make sure to tightly wrap them individually in plastic wrap and place them in a re-sealable freezer bag after they’re assembled (do not cook them before). When you want one, thaw them out, bring to room temperature and then place the burritos in a panini press or in the oven… Voilà, breakfast is served!
Bon Appétit! 🍽
P.S. If there are any leftover after they are cooked in the panini press, wrap them tightly in foil. They will keep for 2 days in the refrigerator. When ready, bring them back to room temperature and warm them in the oven at 350ºF for about 15 minutes.
Check out these other delicious breakfast recipes… 😀
– Ooey•Gooey Cinnamon Buns
– Breakfast Quinoa Cereal with Mixed Berries
– Coconut Waffles
– Quiche Lorraine
– Soft Boiled Eggs
– Fluffy Blueberry Pancakes
– Pancetta Vegetable Frittata
– Denver Omelet
and for even more great breakfast and brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Breakfast Burritos
Hover to scale
Ingredients
SALSA
- 1 cup avocado, diced tips & tricks
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1/3 cup Roma tomato, seeded and diced
- 1/4 cup red onions, chopped
- 1/4 cup fresh cilantro, chopped tips & tricks
- 1/4 tsp. ground cumin
- 1/8 tsp. ground Himalayan pink salt
BURRITOS
- 1 lb. chorizo sausage, casings removed see Recipe
- 2 tbsp. butter tips & tricks
- 3/4 cup poblano peppers, diced
- 3/4 cup red peppers, diced
- 6 large free-run eggs, beaten
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- Few dashes hot sauce of your choice
- 1 1/2 cups Monterey Jack Jalapeño cheese, shredded
- 6 large flour tortillas
- 1 tbsp. clarified butter
Directions
SALSA
- Combine all the ingredients in a small bowl and gently stir; set aside.
BURRITOS
- In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes.
- Remove the meat with a slotted spoon and transfer to a plate lined with paper towels; set aside.
- In another skillet over medium heat, add butter and when it’s melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook only 1 minute before adding cheese; stir until melted and eggs are cooked, about 2 minutes.
- Spoon the egg mixture into the middle of each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping it tight.
- Using a panini press over medium heat, brush the bottom with clarified butter. When hot, add the burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes.
- Flip them over, place the lid back on top and cook for another 2 minutes or until golden brown. Serve immediately.
Don't forget to rate and comment on this recipe!
