Breakfast Burritos
Ingredients
* 1 pound bacon
* 10 eggs
* 1 (16 ounce) can refried beans
* 8 ounces shredded Cheddar cheese
* 10 (10 inch) flour tortillas
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
2. Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
3. Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.
Chorizo Breakfast Burritos
Ingredients
* cooking spray
* 3/4 pound chorizo sausage, casings removed and crumbled
* 1/2 cup chopped red onion
* 1 green chile pepper, seeded and diced
* 4 eggs
* 4 flour tortillas
* 1 cup shredded Cheddar cheese
Directions
1. Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
2. Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
3. Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Steak Brunchallta
Ingredients
* 1/4 cup Worcestershire sauce
* 2 tablespoons olive oil
* 1 tablespoon lime juice
* 1/4 cup chopped fresh cilantro
* 3/4 cup chopped fresh tomatoes
* 1/2 cup chopped red onion
* 1 to taste salt and pepper to taste
*
* 24 ounces beef top sirloin steak
* 1 1/2 cups sliced green bell peppers
* 1 1/2 cups sliced fresh mushrooms
* 1 clove garlic, crushed
*
* 5 eggs, beaten
* 1 to taste salt and pepper to taste
* 1/4 teaspoon hot pepper sauce
* 4 (10 inch) flour tortillas
Directions
1. In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, red onion, salt and pepper. Place steak in a shallow non-metallic container and cover with marinate. Refrigerate for 1 hour.
2. Grill steak under a preheated broiler or on a grill for 4 minutes on one side and 1 minute on the other. Remove from heat, dice into small cubes and set aside.
3. In a lightly oiled skillet, cook and scramble eggs to desired firmness. Season with hot pepper sauce, salt and pepper.
4. Pour marinade into a medium sauce pan and bring to a simmer over medium heat. Add green peppers, mushrooms and garlic; simmer for 10 minutes.
5. Warm tortillas on a grill or in microwave. Line tortillas with meat and vegetables; place eggs on top. Wrap and serve.
Ham and Cheese Breakfast Tortillas
Ingredients
* 12 eggs
* 1/3 cup milk
* 3 slices cooked ham, diced
* 2 green onions, minced
* salt and pepper to taste
* 4 ounces Cheddar cheese, shredded
* 4 (10 inch) flour tortillas
* 1/2 cup salsa
Directions
1. Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
2. Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.
Crepes with Spinach, Bacon and Mushroom Filling
Ingredients
* 6 slices bacon
* 1 tablespoon unsalted butter
* 1/2 pound fresh mushrooms, sliced
*
* 3 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 1 cup milk
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 2 tablespoons grated Parmesan cheese
* salt and pepper to taste
*
* 2/3 cup chicken broth
* 2 eggs
* 1/2 cup lemon juice
* salt and pepper to taste
Directions
1. Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
5. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
source: http://allrecipes.com/HowTo/Sandwich-Wraps/Detail.aspx