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Breakfast Burritos ~ With the Car in the Driveway, Not the Drive Thru!
Quick, healthy breakfasts are a must around my house, but keeping it fresh and new can sometimes be a challenge. So sometimes I find things that seem like an odd combo, but they taste absolutely fantastic together. My family loves to go through the drive thru and get Breakfast Burritos. I thought there has to be a fun way to make those that’s easy for everyone to whip up for breakfast at home. And then it hit me. Open faced, on a crispy tortilla shell. Oh yeah!
Fast and Delicious – Breakfast Burritos from Fresh Ingredients
One of the things I strive for in many of my recipes is whole, fresh ingredients that are as natural as possible. It was so easy to do that with Breakfast Burritos! Whole eggs, cheese, red pepper, and mushrooms top a crispy tortilla shell, making an amazing breakfast that puts smiles on faces, and fills bellies. It gives you everything you need to get your morning started right and keep going until lunchtime.
Ingredients
- 2 corn tortillas
- 4 large baby bella mushrooms, cleaned and sliced
- 1/2 red bell pepper, diced
- 4 eggs
- 3 T milk or half n half
- 1/2 C Mexican cheese, shredded
- 1 T chives
- 3 T butter
Instructions
- Heat a saute pan over medium heat. Add 1 T butter and toast the tortillas until brown on each side and crispy. Remove to plates.
- Add another tablespoon of butter to the pan. Saute the mushrooms and 2/3 of the red pepper until tender-crisp.
- Whisk the eggs and half n half in a bowl.
- Add the last of the butter to the pan; add the eggs and stir, cookie them until they are no longer wet and shiny.
- Sprinkle half the cheese and stir.
- Place on top of the crisp tortillas. Sprinkle with the remaining cheese, red pepper, and chives.
- Serve hot.
Breakfast Burritos for a Crowd
If you have a crowd to feed, and not much time to do it in, make them smarter, not harder! Melt butter, brush the tortillas on both sides, and bake in the oven at 425 degrees until crispy, about four to five minutes. You’ll be able to have a platter of Breakfast Burritos on your table in 15 minutes flat. Who doesn’t like that?
2 corn tortillas
4 large baby bella mushrooms, cleaned and sliced
1/2 red bell pepper, diced
4 eggs
3 T milk or half n half
1/2 C Mexican cheese, shredded
1 T chives
3 T butter
Heat a saute pan over medium heat. Add 1 T butter and toast the tortillas until brown on each side and crispy. Remove to plates.
Add another tablespoon of butter to the pan. Saute the mushrooms and 2/3 of the red pepper until tender-crisp.
Whisk the eggs and half n half in a bowl.
Add the last of the butter to the pan; add the eggs and stir, cookie them until they are no longer wet and shiny.
Sprinkle half the cheese and stir.
Place on top of the crisp tortillas. Sprinkle with the remaining cheese, red pepper, and chives.
Serve hot.
Skip the drive thru and make Breakfast Burritos at home for less!
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