Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / America's Test Kitchen Breakfast Burritos Recipe
    Lost? Site Map

    America's Test Kitchen Breakfast Burritos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    AmyZoe's Note:

    This recipe is a keeper--one I will make again. It was so good I wanted to eat long after I was full. Definitely the best breakfast burrito I've ever had. Recipe courtesy of The America's Test Kitchen Family Cookbook. Feel free to substitute andouille, kielbasa, or hot Italian sausage for the chorizo sausage.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together the eggs, half and half, salt, and pepper.
    2. 2
      Heat the oil in a 12 inch skillet over medium-high heat until shimmering.
    3. 3
      Add the chorizo and cook until lightly browned, about 1 1/2 minutes.
    4. 4
      Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
    5. 5
      Transfer the chorizo mixture to a medium bowl and cover to keep warm.
    6. 6
      Wipe the skillet clean and return to the heat.
    7. 7
      Melt the butter in the skillet, swirling to coat the pan.
    8. 8
      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).
    9. 9
      Quickly fold in the cheddar and scallions, then remove the mixture from the pan.
    10. 10
      Fold in the chorizo mixture.
    11. 11
      Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
    12. 12
      Distribute the eggs evenly among the tortillas and roll into burritos.
    13. 13
      Slice the burritos in half and serve, passing the sour cream and salsa separately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for America's Test Kitchen Breakfast Burritos

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 504.2
     
    Calories from Fat 303
    60%
    Total Fat 33.7 g
    51%
    Saturated Fat 14.8 g
    74%
    Cholesterol 311.6 mg
    103%
    Sodium 1272.5 mg
    53%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.1 g
    16%
    Protein 26.3 g
    52%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites