New Mexican Breakfast Burritos. Simple Mexican breakfast burritos with chorizo, zesty tomatoes, black beans and eggs are great for freezing and reheating to take on the go. A true breakfast staple in New Mexico! This is not your typical breakfast burrito; the green chile sauce takes it to a whole new level.
As mentioned, it's the sauce that makes these burritos a repeat.
You can use traditional sausage and get an equally good result, as long as you are drenching your burrito in some of this… Try this easy Mexican breakfast burrito recipe loaded with fluffy eggs, cheese, hash browns and more.
Loaded with the bold flavor of McCormick® Taco Seasoning Mix, hash browns, fluffy eggs and cheese, this meal is your make-ahead solution for busy mornings.
You can cook New Mexican Breakfast Burritos using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of New Mexican Breakfast Burritos
- It's 7 each of Eggs, Beaten.
- Prepare 1 lb of ground Sausage.
- You need 1 lb of Shredded Potatoes.
- Prepare 1/2 cup of Shredded Sharp Jack Cheddar Cheese.
- Prepare 1 cup of Roasted Green Chili, chopped.
- You need 6 each of Burrito Size Flour Tortillas.
- Prepare 2 tbsp of Vegetable oil.
- Prepare of Salt, pepper, onion powder.
- Prepare 1 tsp of Cayenne Powder.
- You need 1 1/2 tbsp of Butter.
These Mexican Breakfast Burritos are crisp on the outside and creamy and delicious on the inside. They are very freezer friendly and were a I know, I've been holding out on you, but alas you don't have to wait anymore! Try these recipes for traditional and contemporary New Mexican breakfasts like burritos for a taste of Authentic Albuquerque. Fold tortilla ends in first before rolling.
New Mexican Breakfast Burritos instructions
- Melt a 1/2 tbsp of butter in a large fry pan. Add the sausage and break it up frying until cooked, season with cayenne powder; save some of the grease in the pan. Set aside..
- Melt 1 tbsp of butter in the same pan with some of the grease and add the eggs, scrambling. Set aside..
- Clean the fry pan with a paper towel and add 2 tbsp of vegetable oil until hot. Add a layer of shredded potatoes and cook for five minutes then flip for another five minutes. Season with salt, pepper, and onion powder and set aside..
- Aluminium foil helps with keeping the form and can hold the burritos in the freezer. Place about 1/4 cup each of potatoes, sausage, green chili, egg, and a some cheese on a tortilla. Fold the sides in and "roll" the burrito. Taper the ends and wrap with the foil..
- These burritos can stay delicious for a couple of months in the freezer or kept in a fridge for up to a week. To heat remove from the foil and wrap in a paper towel and heat in the microwave, 3-4 minutes if frozen, 2-3 minutes if refrigerated. If you have left over food you can combine this in a bowl for a delicious Breakfast Burrito Bowl. Of course you opt for Red Chili or Bacon..
Serve with side of green chile sauce. Recipe courtesy of El Pinto Restaurant & Cantina, www.elpinto.com/recipes. Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they're warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne.