Best 4 Americas Test Kitchen Breakfast Burritos Recipes

AWESOME BREAKFAST BURRITOS

Steps:

• In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
• Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
• To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

BREAKFAST BURRITO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
• Warm the tortillas one at a time in the skillet.
• Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

ULTIMATE BREAKFAST BURRITOS

Steps:

• In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm. , Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

AMERICA'S TEST KITCHEN BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, half and half, salt, and pepper.
• Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• Transfer the chorizo mixture to a medium bowl and cover to keep warm.
• Wipe the skillet clean and return to the heat.
• Melt the butter in the skillet, swirling to coat the pan.
• Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• Fold in the chorizo mixture.
• Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• Distribute the eggs evenly among the tortillas and roll into burritos.
• Slice the burritos in half and serve, passing the sour cream and salsa separately.