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Breakfast Burritos

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Introduction

Welcome to a delightful culinary journey with our “Breakfast Burritos” recipe, promising a wholesome start to your day filled with flavors and comfort. This classic American breakfast staple is an easy-to-prepare dish that blends the heartiness of eggs, bacon, cheese, and vegetables, all wrapped in warm tortillas.

Tips for this recipe

  • Use room temperature ingredients to ensure even cooking.
  • Keep your workspace organized to maintain efficiency throughout the preparation process.

Why you will love this recipe

Our “Breakfast Burritos” are not just a meal; they’re a celebration of morning flavors and textures. They offer an unbeatable combination of savory and slightly sweet, with each bite delivering satisfaction that lasts well beyond breakfast time.

Ingredients

  • 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
  • 4 (9-to 11-inch) flour tortillas

Advised equipment

  • Nonstick Skillet/Fry Pan
  • Rubber Spatula
  • Large Mixing Bowl
  • Silicone Spatula
  • Wire Whisk
  • Heavy-Duty Parchment Paper
  • Measuring Cups Set
  • Cutting Board
  • Large Rolling Pin (optional)
  • Tortilla Press (optional)

History of the recipe

The origins of breakfast burritos trace back to Mexican cuisine, evolving over time to become a beloved American classic. Initially served as street food in Texas and California during the mid-20th century, this dish has since transcended borders, resonating with diverse palates across North America.

Fun facts about this recipe

Did you know that breakfast burritos are incredibly versatile? While the traditional version includes eggs, bacon, and cheese wrapped in tortillas, countless variations exist. From vegetarian options to innovative additions like avocado or mushrooms, each rendition offers a new twist on this enduring favorite.

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Breakfast Burritos

Breakfast Burritos

amanda

Equipment

  • - Nonstick Skillet/Fry Pan: Ideal for cooking eggs, bacon, and sautéing vegetables; perfect for making scrambled eggs or frying up breakfast ingredients.

  • - Rubber Spatula: Essential for mixing, folding, and flipping delicate egg mixtures without breaking them.

  • - Large Mixing Bowl: Useful for whisking eggs, combining burrito fillings, or preparing batter for any dish.

  • - Silicone Spatula: Flexible and non-stick; ideal for scraping bowls clean and folding delicate egg mixtures without damaging surfaces.

  • - Wire Whisk: Perfect for beating eggs, whipping cream or creating a smooth texture in sauces.

  • - Heavy-Duty Parchment Paper: Non-stick surface for cooking bacon and vegetables without added fat; useful for clean and easy food preparation.

  • - Measuring Cups Set: Essential kitchen utensils for accurately measuring ingredients, ensuring the right proportions in your recipes.

  • - Cutting Board: A durable surface for cutting vegetables; essential for maintaining hygiene and preventing cross-contamination.

  • - Large Rolling Pin (optional): For those who prefer to make their tortillas from scratch, a rolling pin can help flatten dough evenly.

  • - Tortilla Press (optional): A specialized kitchen gadget for pressing out homemade tortillas; available on Amazon if desired by the user.

Ingredients

  • 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice

  • 4 (9-to 11-inch) flour tortillas

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
2

Instruction 2

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
3

Instruction 3

Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
4

Instruction 4

Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
5

Instruction 5

Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
6

Instruction 6

Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
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