Mini Breakfast Burritos

Who doesn’t love Breakfast Burritos?? They’re easy to make, portable, and they put a spin on the usual boring breakfast routine. We have a local restaurant chain called Anita’s that serves the best variations of breakfast burritos, and that’s where I got the inspiration for this yummy dish. Have fun with the recipe – if you can’t find chorizo or don’t eat meat, leave it out! If you prefer regular breakfast sausage or bacon, go for it!

As delicious as these are, my favorite thing about them is that they freeze beautifully for a super fast breakfast! Just wrap them individually in foil, then store in a gallon zip lock bag. When you’re ready, take one out of the freezer, unwrap from the foil, and microwave for 45-60 seconds and you have a delicious meal on the go! And with kids back in school this is a great option for a filling breakfast on the weekdays!

Ingredients

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How to make it

Heat 2 medium pans over medium high heat. Add olive oil cooking spray to both pans.

Cook the chorizo in one pan and the frozen potatoes in the other. Stir the potatoes and the chorizo occasionally, cooking both for 5-7 minutes (until the potatoes are a little crispy and the chorizo is cooked all the way through). Put the chorizo in a bowl and set aside. Put the potatoes in another bowl and set aside.

Wipe one of the pans with a paper towel, then add more cooking spray to it. Add the beaten eggs and cook until scrambled to your liking. Put eggs into a bowl and set aside.

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Put one of your burners on medium heat and warm each tortilla for 5-10 seconds on each side, directly on top of the fire. Use tongs to handle them. Move the tortillas around when on top of the fire so they don’t burn. If you have a gas burner, you can heat the tortillas in a pan over medium heat for 20-30 seconds on each side.

To assemble: Put a tortilla on a plate. Add 1-2 Tablespoons each of egg, potato, and chorizo down the middle, making sure to leave about a half an inch border of tortilla empty. Sprinkle 1-2 teaspoons of shredded cheese and then top with 1-2 Tablespoons of red enchilada sauce.

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Fold the sides in, then bring the bottom edge of the tortilla tightly over the filling. Continue rolling until the top of the tortilla is reached. Set aside with the seam side down. Repeat with remaining ingredients.

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Serve immediately. Freeze the rest by wrapping each burrito in foil, then store in a gallon zip lock back in the freezer.

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A delicious spin on the usual breakfast routine! They freeze beautifully for a quick breakfast when you're busy and on the go!
Mini Breakfast Burritos
Serves 4
A delicious spin on the usual breakfast routine; perfect for freezing and heating in the microwave when you're in a rush!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 8 flour tortillas (6-inch rounds)
  2. 4 eggs, lightly beaten
  3. 1 cup frozen cubed potatoes with peppers and onions
  4. 5-6 ounces chorizo
  5. 1/2 cup shredded cheese
  6. 1/2 cup red enchilada sauce (canned)
  7. Olive oil cooking spray
Instructions
  1. Heat 2 medium pans over medium high heat. Add olive oil cooking spray to both pans.
  2. Cook the chorizo in one pan and the frozen potatoes in the other. Stir the potatoes and the chorizo occasionally, cooking both for 5-7 minutes (until the potatoes are a little crispy and the chorizo is cooked all the way through).
  3. Put the chorizo in a bowl and set aside. Put the potatoes in another bowl and set aside.
  4. Wipe one of the pans with a paper towel, then add more cooking spray to it. Add the beaten eggs and cook until scrambled to your liking. Put eggs into a bowl and set aside.
  5. Put one of your burners on medium heat and warm each tortilla for 5-10 seconds on each side, directly on top of the fire. Use tongs to handle them. Move the tortillas around when on top of the fire so they don't burn. If you have a gas burner, you can heat the tortillas in a pan over medium heat for 20-30 seconds on each side.
  6. To assemble: Put a tortilla on a plate. Add 1-2 Tablespoons each of egg, potato, and chorizo down the middle, making sure to leave about a half an inch border of tortilla empty. Sprinkle 1-2 teaspoons of shredded cheese and then top with 1-2 Tablespoons of red enchilada sauce. Fold the sides in, then bring the bottom edge of the tortilla tightly over the filling. Continue rolling until the top of the tortilla is reached. Set aside with the seam side down. Repeat with remaining ingredients.
  7. Serve immediately. Freeze the rest by wrapping each burrito in foil, then store in a gallon zip lock back in the freezer.
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