Time 10m Yield 1 serving(s) Number Of Ingredients 5 Steps:
Whisk the eggs together with a little salt and pepper and a tiny splash of water. Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan. Add the eggs to pan and gently scramble until light and fluffy. Heat tortilla over open flame of burner and few seconds per side until heated. Spoon eggs down center of tortilla and top with cheese and a little taco sauce. Roll up burrito style!
Time 25m Yield 10 burritos. Number Of Ingredients 7 Steps:
In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large nonstick skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-6 minutes. Remove from pan., In a small bowl, whisk eggs and egg whites until blended. In same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary. , In skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir until spinach is wilted, 2-3 minutes. Stir in sausage and eggs; heat through. Sprinkle with pepper., To serve, spoon 2/3 cup filling across center each tortilla. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with salsa.
Time 20m Yield 2 Number Of Ingredients 9 Steps:
Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds. Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.
Time 20m Yield 6 servings Number Of Ingredients 8 Steps:
Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well. Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chicken and garlic; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally. Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.
Number Of Ingredients 15 Steps:
For the Simple Salsa; mix tomatoes, onions, garlic, salt and pepper. Set aside For the sweet mayo Sauce; mix mayonnaise, milk and white sugar. Set aside. For the scrambled eggs; mix together eggs, salt and milk. Set aside. In a pan at medium heat, cook ham or bacon till it changes in color, take these out. Using the remaining oil, cook the scrambled eggs mixture. Continuously mixing till it cooks but still looks a bit wet. Set aside. In a new pan, heat a tortilla for 30 seconds on each side. Take this out of the pan and add in Siracha, salsa, bacon or ham, scrambled eggs, sweet mayo sauce, and cheese. Roll from one end till the middle, fold in the sides, and roll till the end. Place this back in the pan end side down to brown, once the bottom browns, flip this to brown the top. Once both sides are done take this out of the pan. Cut into half before serving.
Number Of Ingredients 8 Steps:
In a nonstick skillet over medium heat, add olive oil. When hot, add diced onion and pepper. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent - about 3 to 4 minutes. In a bowl, whisk eggs together until combined. Pour eggs into skillet with veggies. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and season to taste with salt and pepper. Microwave your tortilla for about 10 seconds, or until warm. Top with shredded cheese, scrambled eggs, and salsa. Roll into a burrito and enjoy.
Time 12h20m Yield 8 servings Number Of Ingredients 6 Steps:
Place TATER TOTS in single layer on microwaveable plate. Microwave on HIGH 3 min. Set aside until ready to use. Whisk eggs and sour cream until blended. Cook peppers and onions in large nonstick skillet on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add egg mixture; mix well. Cook 4 min. or until egg mixture is set, stirring occasionally. Remove from heat. Stir in TATER TOTS. Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito style. Refrigerate overnight. Cook the burritos in nonstick skillet or grill pan on medium-high heat 2 to 3 min. on each side or until golden brown on both sides.
Time 45m Yield Makes 4 Number Of Ingredients 7 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.
Yield makes 2 servings Number Of Ingredients 8 Steps:
In a medium nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel-lined plate to drain. In a medium bowl, whisk together the eggs, salsa, 1/2 cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper. Return the nonstick skillet to moderate heat and warm the remaining 1/2 tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes. Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.
