Homemade Grilled Breakfast Burrito

Homemade Grilled Breakfast Burrito

Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more.  With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds!  So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs.  This is a good thing!  It’s practice for school day breakfasts, something that seems to be in our distant past.  Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list.  That’s why these Grilled Breakfast Burritos have become a big hit at our house!

These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes.  I make mine meatless, but you can easily add sausage or bacon if you like.  The best thing about these burritos are that they can be made ahead of time and frozen.  Just heat them  up when you need them.  They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!

Of course if you want to be fancy you can plate them and top them with your favorite condiments.  I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco.  I also use low carb tortillas but you can use whatever flour tortilla you prefer.

Here’s my recipe for Homemade Grilled Breakfast Burritos!  Mix up a big batch today!

This article contains affiliate links.
Grilled Breakfast Burrito

Ingredients:

6 Medium Yukon Gold Potatoes (you can use any type of potato).  Scrubbed and cubed, leave skin on.

1 Small Onion, chopped

3 Cloves Garlic, minced

1 Green Pepper, diced

2 Tbs. Olive Oil

1 Tbs. Chili Powder

1 Tsp. Ground Cumin

6 Eggs, Beaten

1 Tbs. Butter

1 Cup Shredded Cheddar Cheese

12 Flour Tortillas

Optional toppings:

Sour Cream

Salsa

Creamy Cilantro Lime Sauce

Hot sauce

Directions:

Heat Olive Oil in skillet.

Sauté Onions until they turn translucent.

Add Garlic and cook about a minute.

Add potatoes and cook until tender.  Be sure to keep stirring so they don’t burn.

When potatoes are almost done add peppers.

Sprinkle in spices and cook until everything is done.  Set Aside.

Melt Butter in a skillet and scramble the eggs.  Set Aside.

Assemble:

Place one tortilla on a flat surface.

Spoon some potato mixture across the center.

Add scrambled eggs over the potatoes.

Sprinkle cheese over all.

Roll burrito.  Repeat until you’ve used all the fillings.

Spray a pan or griddle with cooking spray and heat up.

Place burritos in the pan and cook until the cheese melts.

Serve with with your favorite toppings.

To Freeze:

Place burritos in a large freezer bag.

Date and seal bag.

It will be fine in the freezer for about a month.

When ready to use you can thaw it out and grill on the stove or if you’re in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it’s heated.

 


Grilled Breakfast Burrito
Print Recipe
Grilled Breakfast Burrito
Print Recipe
Instructions
  1. Heat Olive Oil in skillet.
  2. Sauté Onions until they turn translucent.
  3. Add Garlic and cook about a minute.
  4. Add potatoes and cook until tender.  Be sure to keep stirring so they don't burn.
  5. When potatoes are almost done add peppers.
  6. Sprinkle in spices and cook until everything is done.  Set Aside.
  7. Melt Butter in a skillet and scramble the eggs.  Set Aside.
  8. Assemble:
  9. Place one tortilla on a flat surface.  
  10. Spoon some potato mixture across the center. 
  11. Add scrambled eggs over the potatoes.
  12. Sprinkle cheese over all.
  13. Roll burrito.  Repeat until you've used all the fillings.
  14. Spray a pan or griddle with cooking spray and heat up.
  15. Place burritos in the pan and cook until the cheese melts. 
  16. Serve with with your favorite toppings.
Recipe Notes

To Freeze: Place burritos in a large freezer bag.   Date and seal bag.  It will be fine in the freezer for about a month.  When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.

Share this Recipe
Powered byWP Ultimate Recipe
Baking Sheet Quesadilla

Baking Sheet Quesadilla

In our family we all love quesadillas.  My grandkids would eat it everyday!  I mean what’s not to love?  It’s crunchy on the outside and gooey cheese on the inside.  Not to mention you can garnish it with guacamole, pico de gallo, salsa, cheese, sour cream, or whatever your heart desires.

But have you ever tried making quesadillas for the entire family?  I know it’s pretty easy, just like making a grilled cheese sandwich.  But even grilled cheese sandwiches take time to make and someone, usually me, always ends  up eating last.  So if you’re aiming for a family meal together grilled cheese sandwiches and individual quesadillas are probably not the way to go.

That’s why I love Baking Sheet Quesadillas.  It’s easy, delicious, can be put together in advance, and best of all the whole family can share the meal together!

Really you can stuff this quesadilla with just about anything you want then pop it in the oven for 20 to 25 minutes and you’re done.  But one of my favorite stuffing is taco meat and cheese, you can’t go wrong with that combination!

I usually make my taco filling without packaged taco seasoning, but you can definitely use a packet when making yours.  I use ground beef, but it can be made with ground turkey or chicken or ground impossible meat for a plant based option.

Here’s my recipe, feel free to adapt it to your tastes!  By the way you will need 2 baking sheets each about 1″ deep with sides to make this recipe. I use 11×9 baking sheets because I bake it in my Breville Smart Oven Air Fryer, but you can use a larger sheet and bake it in your regular oven.

This post contains affiliate links.

Baking Sheet Quesadilla

Ingredients:

1 Tbs. Olive Oil

1 lb. ground beef (or the meat of your choice)

1 Tbs. Onion Powder

1 1/2 Tbs. Garlic Powder

1/2 Tbs. Ground Cumin

2 Tbs. Chili Powder

1 Bunch Fresh Cilantro chopped

1 Package Flour Tortillas

1 Cup Shredded Cheddar and Jack Cheese Mix

1/2 cup Salsa

Cooking Spray (I use avocado oil)

Toppings: Cilantro, Sour Cream, Guacamole, Salsa, Shredded Cheese, etc. (all optional)

Directions:

Heat Olive Oil in a skillet.

Add Ground meat and cook until it starts to brown.

Add powdered spices and mix well.

Cook until meat is crumbly.

Stir in 1/2 of the chopped cilantro.

Set aside.

Spray 1 baking sheet with cooking spray

Arrange 1 layer of tortillas on the sheet – they must over lap and half of each tortilla must hang over the sides of the sheet.  Place tortillas in the middle so that the bottom of the sheet is completely covered.

Evenly spread taco meat over the tortilla layer.

Sprinkle shredded cheese over meat.

Spread salsa over all.

Fold the hanging portions of tortillas over the filling using more tortillas to cover the middle.  Make sure there are no gaps or holes on the top.

Place second baking sheet over the tortillas with the bottom of the pan directly on top of the folded tortillas.

Bake in a pre-heated 425° oven for 20-30 minutes or until the tortillas are brown and crispy.  Do not burn.

Remove from oven and cut into squares.

Serve hot with toppings so everyone can top it with their favorites.

 


Baking Sheet Quesadilla
Print Recipe
Baking Sheet Quesadilla
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat Olive Oil in a skillet.
  2. Add Ground meat and cook until it starts to brown.
  3. Add powdered spices and mix well.
  4. Cook until meat is crumbly.
  5. Stir in 1/2 of the chopped cilantro.
  6. Set aside.
  7. Spray 1 baking sheet with cooking spray
  8. Arrange 1 layer of tortillas on the sheet - they must over lap and half of each tortilla must hang over the sides of the sheet.  Place tortillas in the middle so that the bottom of the sheet is completely covered.
  9. Evenly spread taco meat over the tortilla layer.
  10. Sprinkle shredded cheese over meat. 
  11. Spread salsa over all. 
  12. Fold the hanging portions of tortillas over the filling using more tortillas to cover the middle.  Make sure there are no gaps or holes on the top.  
  13. Place second baking sheet over the tortillas with the bottom of the pan directly on top of the folded tortillas.  
  14. Bake in a pre-heated 425° oven for 20-30 minutes or until the tortillas are brown and crispy.  Do not burn.
  15. Remove from oven and cut into squares. 
  16. Serve hot with toppings so everyone can top it with their favorites. 
Share this Recipe
Powered byWP Ultimate Recipe