Best 6 Bacon Breakfast Burrito Bites 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.

BEST BACON BREAKFAST BURRITOS

Steps:

• If making pico or salsa do that first.
• In a medium fry pan cook bacon* until done to your desired crispiness. When cool enough cut into small pieces. Set aside.
• Whisk together eggs, salt, pepper and garlic powder. In a cold nonstick pan add the butter and the whisked eggs. Turn heat to medium and whisk continuously until eggs are cooked. *

BACON-WEAVE BREAKFAST BURRITO

Steps:

• Heat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Lay out 6 horizontal strips of bacon on the prepared baking sheet. To make a lattice, fold every other strip of bacon in half onto itself and lay one strip of bacon in the middle, vertical to the folded strips. Unfold the strips back over the vertical strip of bacon. Repeat this process using alternating vertical strips to weave into a lattice. (The bacon lattice should have an equal number of horizontal and vertical strips.) Bake until nearly cooked but still very pliable, about 15 minutes. Slide the bacon lattice onto a paper towel-lined plate and allow it to cool, 10 minutes.
• Raise the oven temperature to 450 degrees F.
• Crack the eggs into a bowl and beat them with a fork. Heat the butter in a small saute pan over medium heat. Add the eggs and scramble until cooked to desired doneness.
• Spoon the eggs into the middle of the bacon weave and top with the Cheddar and salsa. Roll the bacon into a burrito, using a toothpick if needed to hold the burrito together.
• Put the burrito on the baking sheet and return it to the oven to melt the cheese and fully crisp the bacon, about 10 minutes.
• Serve with guacamole and sour cream on the side.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

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.

CAMPING BREAKFAST BURRITOS

Steps:

• In 12-inch skillet, cook sausage, stirring frequently, until no longer pink.
• Meanwhile, in large bowl, beat eggs with whisk until well blended.
• When sausage is thoroughly cooked, pour eggs into skillet. Cook, stirring frequently, as eggs set up. When eggs have started to set up but are still runny, add green chiles. Continue to cook until eggs are set. Add cheese; stir to distribute evenly. Remove from heat.
• Wrap tortillas in clean kitchen towel. Microwave on High 30 to 45 seconds to soften. Place 1 tortilla on top of large sheet of foil. Spoon one-eighth of egg mixture onto center of tortilla. Fold in ends; roll into burrito shape. Wrap burrito tightly in foil. Repeat with remaining tortillas and egg mixture.
• Place foil-wrapped burritos in large resealable food-storage plastic bag. Store in refrigerator or insulated cooler with ice until ready to cook.
• When ready to cook, place wrapped burritos in hot coals next to fire. Cook until burritos are thoroughly heated, 10 to 15 minutes depending on how hot the fire is.

BACON & SAUSAGE EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY

Steps:

• In a medium size bowl, whisk together the eggs, salt, and Parmesan until well combined.
• In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, potatoes, sausage, and bacon to the center of the egg wrap.
• Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
• Remove from the pan and fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
• Enjoy!