hearty breakfast burritos

hearty breakfast burritos via she likes to eat

whenever i throw a birthday party, it seems like we always do a brunch.
maybe because i personally think it’s the best time to have a party when you’ll have kiddos running around. it’s after breakfast, before naptime, everyone is awake, snacktime is approaching.. it’s THE perfect time of day for a party.
or maybe it’s because breakfast foods are my absolute favorite. honestly, if i could have breakfast for every meal of the day, i would be a happy girl.
and then once noon hits, you can have cake! (but never before. i just can’t do it. although i have a close friend who might argue that.)

these breakfast burritos are nearly always on the menu for our brunch parties. they are hearty and the recipe feeds a lot of people. i have had this recipe for years and adapted it & changed it, making it differently almost every time. it is a great recipe that you can make your own, adding or omitting depending on your preferences. the original recipe calls for chorizo, which i love, but when i have guests who don’t love it, i like to sub turkey sausage. you can also turn up the heat with spicy sausage or leave the seeds in from the jalapeños if you want it spicy.

hearty breakfast burritos with chorizo and hashbrowns
adapted via taste of home

ingredients

1 pkg ore ida frozen crispy crown hashbrown potatoes*

15 eggs

1 tbsp chili powder

1 tsp garlic salt

1 tbsp cumin

10 oz. uncooked chorizo or sausage**

2-3 jalapenos (chopped; seeding optional)

1 green bell pepper, seeded & chopped

1 red bell pepper, seeded & chopped

1 small bunch green onions, chopped

1 jar salsa

1 pkg tortillas, warmed

8 oz shredded cheese (i like to use monterey jack)

directions

1. cook potatoes/hashbrowns according to package directions. once cooked, crumble & keep warm.

2. in a large bowl, whisk eggs, chili powder, garlic salt, and cumin. set aside.

3. in a large skillet over medium-high heat, cook chorizo or sausage, bell peppers, jalapeños, and green onions until meat is no longer pink** (drain if desired). add egg mixture. while stirring constantly, cook over medium-high heat until eggs are set. stir in salsa.

4. spoon about 1/3 cup hashbrowns and about 1/2 cup egg mixture into each tortilla, sprinkle with cheese (and more salsa if desired).

to freeze/save for later: wrap each prepared burrito in wax paper, then in foil. let cool to room temperature, then freeze for up to 1 month.
to reheat: remove foil & wax paper. place burritos about 2 inches apart on an ungreased baking sheet. bake, uncovered, at 350 for about 50 minutes.

*the original recipe calls for hashbrowns, but i find that these take too long to cook and they are always a little bit of drama for me. i prefer to use either tater tots or the “crispy crowns” – they are delicious and super easy to bake in the oven.

**you can use 10 oz of chorizo, turkey sausage, spicy pork sausage – whatever your preference. also, you can use cooked instead of uncooked. this cuts down on prep time a bit. just follow the same directions in order to warm up the meat and cook the peppers & onions.

enjoy!

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creamy baked chicken taquitos



for a long time, i was unable to find a really good taquito recipe that did not involve frying. they are always fried (traditionally) and i am just not the frying type.
no thank you.
so i came across this one and was excited to try it, although i was a little skeptical.
but it said “creamy” so i was in.
and i wasn’t disappointed. these are wonderful!
they disappeared pretty fast in my house.
there is an option to freeze extras at the bottom of the recipe. i froze about half of the taquitos and was thinking that they would be perfect for lunch for the next week.
they were gone within 24 hours.

creamy baked chicken taquitos

ingredients

3 oz. cream cheese, softened (reduced fat is fine) – see note at the bottom
1/3 cup salsa verde
juice of 1/2 a lime
1/2 tsp chile powder
1/2 tsp cumin
pinch of cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced (or 2 tsp jarred minced garlic)
1/4 cup chopped fresh cilantro
3 tbsp chopped green onions (i didn’t have these on hand, so i omitted)
2 cups cooked and shredded chicken (follow directions or use leftover chicken if you already have some)
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded pepperjack cheese
8-12 (6 inch) corn tortillas
salt & pepper
cooking spray

directions

to prepare the chicken:
preheat the oven to 375. spread a piece of foil across a baking sheet, and arrange 2 chicken breasts in a single layer in the center. sprinkle both sides with salt & pepper, and season as you wish. fold the foil over the chicken and enclose to form a packet. bake the chicken on the baking sheet 35-45 minutes, or until cooked through.

to make taquitos:
1. preheat the oven to 425 and spray a baking sheet with cooking spray.

2. in a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp salt. fold in the shredded chicken and cheeses. taste and season with additional salt & pepper if necessary.

3. working 3 tortillas at a time, stack them on a microwave plate or in between 2 paper towels and cook 30 seconds or until the tortillas are soft and pliable. spoon about 2 tbsp of chicken filling onto the lower third of each tortilla and roll tightly. place seam-side down on the prepared baking sheet. repeat with remaining filling & tortillas.

4. spray the taquitos lightly with cooking spray and sprinkle with a bit of salt. bake 10-15 minutes, or until the tortillas are crisp and golden-brown. serve with salsa, guacamole and/or sour cream (my personal favorite one to dip them in).

**to freeze:
prepare the taquitos, but before baking, place the baking sheet in the fridge until the taquitos are completely cold. wrap 1-4 taquitos in a piece of plastic wrap  and freeze. to bake, unwrap taquitos and cook in a 425-degree oven for about 15 minutes (no need to thaw first).

**another note: i’m pretty sure i wasn’t paying too much attention that night for some reason and i put the whole block of cream cheese in, instead of just the 3 ounces. needless to say, my taquitos ROCKED. so my oops could be your gain. you are welcome.

enjoy!

photo & recipe via