Type what you have

Ingredients

• ✓ flour tortilla
• potato
• pork sausage
• egg

Instructions

1. 1 Boil the potatoes in a large saucepan until they are soft, but not mushy. Drain and return to the pan.
2. 2 In a large skillet, brown the sausage until there is no pink left. Drain and set aside.
3. 3 Coat a small skillet with vegetable cooking spray. Over medium heat, scramble the eggs.
4. 4 Mix potatoes, sausage and scrambled eggs thoroughly and place into the flour tortillas.

By Kristy

Ingredients

• ✓ flour tortilla
• apple
• corn syrup
• honey
• maple syrup
• ground cinnamon
• brown sugar

Instructions

1. 1 Heat a large skillet over medium-low heat. Add apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar; cook, stirring occasionally, until apple is slightly softened and caramelized, 8 to 10 minutes. Transfer mixture to a bowl.
2. 2 Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on tortilla. Top with remaining tortilla. Cook until bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip quesadilla; cook until bottom tortilla is golden brown, 1 to 3 minutes more.

By Vera

Ingredients

• ✓ flour tortilla
• pork sausage
• asadero cheese
• salsa
• egg
• avocado
• cilantro
• crema con sal
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble sausage into a large skillet and cook until browned over medium-high heat, about 5 minutes. Drain grease and remove browned pork to a plate. Clean out skillet.
3. 3 Place flour tortilla into the skillet. Sprinkle 1/2 of the asadero cheese onto the tortilla and spread salsa over the cheese. Top with sausage crumbles and remaining cheese.
4. 4 Crack open the egg and carefully add to the middle of the pizza; cook for 12 minutes.
5. 5 Top pizza with avocado slices, chopped cilantro, crema con sal, and black pepper.

By thedailygourmet

Ingredients

• ✓ flour tortilla
• pork breakfast sausage
• cooking spray
• egg
• milk
• cheddar cheese
• butter

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Let sausage cool.
2. 2 Spray a large skillet with cooking spray; warm over medium-high heat. Beat eggs with milk in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside to cool.
3. 3 Spread butter over 1 side of each tortilla. Heat a skillet over medium heat. Place a tortilla, buttered-side down, in the skillet. Top with a layer each of the sausage, eggs, then cheese. Top with another tortilla, buttered-side up. Cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining tortillas and filling.
4. 4 Slice quesadillas into quarters. Serve.

By 1ProudMomof3

Ingredients

• ✓ flour tortilla
• cooking spray
• spicy pork breakfast sausage
• egg
• milk
• green onion
• salt
• black pepper
• nacho cheese sauce

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle.
2. 2 Beat eggs in a small bowl with milk.
3. 3 Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel.
4. 4 Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.

By Maryann D

Ingredients

• ✓ flour tortilla
• egg
• milk
• ham
• green onion
• salt
• pepper
• cheddar cheese
• salsa

Instructions

1. 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. 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.

By Jennifer

Ingredients

• ✓ flour tortilla
• hash brown
• water
• vegetable oil
• cooking spray
• egg
• green chile
• green onion
• goat cheese
• green salsa

Instructions

1. 1 Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.
2. 2 Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.
3. 3 While the hash browns are cooking, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes, stirring in chiles during the last minute. Remove from the heat.
4. 4 Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.
5. 5 Serve with salsa verde on the side.

By Idahoan

Ingredients

• ✓ flour tortilla
• chorizo sausage
• cooking spray
• onion
• bell pepper
• jalapeno pepper
• egg
• milk
• salt
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
3. 3 Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
4. 4 Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

By erica

Ingredients

• ✓ flour tortilla
• vegetable oil
• zucchini
• scallion
• black pepper
• oregano
• red pepper flakes
• egg
• water
• cheddar cheese
• salt

Instructions

1. 1 Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
2. 2 Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
3. 3 Spread ¼ egg mixture on half each tortilla; fold in half.
4. 4 Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

By KATHY

Ingredients

• ✓ flour tortilla
• egg
• sour cream
• cheddar cheese
• cooking spray
• onion
• pesto sauce
• grape tomato
• turkey bacon
• artichoke heart
• salt
• pepper

Instructions

1. 1 Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
2. 2 Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.
3. 3 Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
4. 4 Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.
5. 5 Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

By spinn710

Ingredients

• ✓ flour tortilla
• breakfast sausage
• onion
• bell pepper
• cooking spray
• shredded hash brown
• cheddar cheese
• egg
• milk
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
2. 2 Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
4. 4 Serve mixture inside warmed tortillas with desired toppings.

By NicoleMcmom

Ingredients

• ✓ flour tortilla
• pork sausage
• sage
• green chili
• monterey jack cheese
• egg
• milk
• salt
• garlic salt
• onion salt
• black pepper
• cumin
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
3. 3 Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
4. 4 Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
5. 5 Remove dish from refrigerator and let warm at room temperature for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

By Playtoday123

Ingredients

• ✓ flour tortilla
• sweet potato
• green onion
• olive oil
• garlic powder
• salt
• black pepper
• chorizo
• egg
• butter
• salsa
• queso fresco

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
3. 3 Roast in the preheated oven until soft, about 25 minutes.
4. 4 Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
5. 5 Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape scrambled eggs into a clean bowl and let cool.
6. 6 Line up tortillas in assembly-line fashion. Divide chorizo between 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over filling, then fold in both sides and roll up burritos.
7. 7 Flip burritos so they are seam-side down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

By France Cevallos

Ingredients

• ✓ flour tortilla
• sweet potato
• olive oil
• kosher salt
• black pepper
• egg
• milk
• pepper jack cheese
• black bean
• vegan chorizo
• salsa verde
• hot sauce
• salsa

Instructions

1. 1 Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
3. 3 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
4. 4 Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
5. 5 Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.
6. 6 Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
7. 7 To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

By Maren Ellingboe King

Ingredients

• ✓ flour tortilla
• silicone
• cooking spray
• bacon
• cheddar cheese
• green bell pepper
• green onion
• egg
• half and half
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
2. 2 Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
3. 3 Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
6. 6 Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

By Soup Loving Nicole

Ingredients

• ✓ flour tortilla
• corned beef hash
• black bean
• garlic powder
• chili powder
• salt
• black pepper
• vegetable oil
• egg
• pico de gallo salsa
• mexican cheese blend
• sour cream
• cilantro
• lime

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ flour tortilla
• potato
• onion
• garlic
• green chile pepper
• chicken broth
• bacon
• vegetable oil
• onion powder
• salt
• pepper
• butter flavored cooking spray
• egg
• cheddar cheese

Instructions

1. 1 Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
2. 2 Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
3. 3 Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
4. 4 Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
5. 5 Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
6. 6 Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
7. 7 Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

By The Jazz Chef

Ingredients

• ✓ flour tortilla
• bacon
• russet potato
• salt
• black pepper
• cayenne pepper
• onion
• bell pepper
• cheddar cheese
• egg
• hot sauce
• avocado
• sour cream
• cilantro

Instructions

1. 1 Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
2. 2 Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
3. 3 To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
4. 4 Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
5. 5 Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

By John Mitzewich

Ingredients

• ✓ flour tortilla
• bacon
• egg
• milk
• salt
• vegetable oil
• hash brown potato
• pepper
• onion
• garlic salt
• black pepper
• aluminum foil
• cheddar cheese
• salsa

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.
2. 2 Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.
3. 3 Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
4. 4 Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
5. 5 Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
6. 6 Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

By fabeveryday

Ingredients

• ✓ flour tortilla
• olive oil
• onion
• red bell pepper
• green bell pepper
• jalapeno pepper
• garlic
• black bean
• cilantro
• egg
• milk
• mexican cheese blend
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Heat 2 large frying pans with 1 tablespoon olive oil in each.
2. 2 Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
3. 3 Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
4. 4 Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
5. 5 Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

By Natalia Derevianko

Ingredients

• ✓ flour tortilla
• beef skirt steak
• carne asada seasoning
• garlic powder
• vegetable oil
• sweet onion
• red bell pepper
• jalapeno pepper
• tomato
• potato
• salt
• pepper
• butter
• egg
• mexican cheese blend

Instructions

1. 1 Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
3. 3 Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
4. 4 Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.

By Allrecipes Member

Ingredients

• ✓ flour tortilla
• avocado
• tomato
• seitan
• water
• black salt
• black pepper
• garlic powder
• coconut aminos
• nutritional yeast
• firm tofu
• black pepper
• garlic powder
• coconut aminos
• lime
• green bell pepper
• onion
• sweet potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess

Ingredients

• ✓ flour tortilla
• peanut butter
• banana
• cooking spray

Instructions

1. 1 Spread 2 tablespoons peanut butter onto each tortilla. Top one tortilla with banana slices, then cover with remaining tortilla, peanut butter-side down.
2. 2 Spray cooking spray into a skillet and heat over medium heat. Place quesadilla into the hot skillet and cook until lightly browned, about 3 minutes per side. Cut in half to serve.

By lbouza

Ingredients

• ✓ flour tortilla
• cottage cheese
• pineapple
• granola cereal
• brown sugar
• banana

Instructions

1. 1 Place the tortillas into a microwave oven, and heat on high until warmed and pliable, 10 to 15 seconds.
2. 2 Spread each tortilla with cottage cheese and pineapple, sprinkle with granola cereal and brown sugar, and top with a sliced banana.
3. 3 Fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder. Slice each wrap in half across the middle to serve.

By Katie Neschke

Ingredients

• ✓ flour tortilla
• spam
• bacon
• egg
• water
• salsa
• colby-jack cheese

Instructions

1. 1 Heat a skillet over high heat; add SPAM with Bacon, reduce heat to medium and cook and stir until SPAM with Bacon starts to brown, 2 to 5 minutes.
2. 2 While SPAM with Bacon is browning, crack eggs into a bowl, add water and whisk thoroughly with a fork.
3. 3 Reduce heat to low; pour eggs into skillet. Cook and stir lightly until eggs are set.
4. 4 Remove SPAM with Bacon mixture from skillet.
5. 5 Turn heat up to medium and place first tortilla into skillet. Top with SPAM with Bacon mixture, salsa, and Colby-Jack cheese.
6. 6 Top with remaining tortilla. Cook until bottom tortilla starts to brown; flip carefully. Continue cooking on the other side until the cheese melts and tortilla starts to brown, about 5 minutes per side.

By Allrecipes Member

Ingredients

• ✓ flour tortilla
• bacon
• egg
• refried bean
• cheddar cheese

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Wrap tortillas in foil and warm them in the oven.
2. 2 Fry eggs in a greased skillet until firm. In a small saucepan, heat refried beans.
3. 3 Top each tortilla with refried beans, 2 strips of bacon, 1 egg, and a little cheese. Roll tortillas into burritos and serve.

By JANINARAI

Ingredients

• ✓ flour tortilla
• egg
• bacon
• butter
• american cheese
• salt
• black pepper
• salsa

Instructions

1. 1 Whisk eggs together in a bowl; stir in bacon.
2. 2 Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
3. 3 Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
4. 4 Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.

By lilkobes08

Ingredients

• ✓ flour tortilla
• vegetable oil
• hash brown
• onion
• bacon
• cheddar cheese
• green chile pepper
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
2. 2 Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
3. 3 Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
4. 4 Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
5. 5 Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

By boogiemom

Ingredients

• ✓ flour tortilla
• egg
• bacon
• butter
• cooking spray
• colby-jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
3. 3 Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
4. 4 Lightly butter one side of each tortilla. Warm a separate, dry skillet over medium-low heat.
5. 5 Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla.
6. 6 Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

By donnie2

Ingredients

• ✓ flour tortilla
• mild sausage
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
2. 2 Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
3. 3 Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
4. 4 Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.
5. 5 When ready to cook, preheat the air fryer to 400 degrees F (200 degrees C).
6. 6 Place burrito, seam-side down, in the preheated air fryer, and cook for 5 minutes.

By Soup Loving Nicole