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Smothered Green Chile Breakfast Burritos

Smothered Green Chile Breakfast Burritos

These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar cheese, are a satisfying way to start your day.

Servings

6 servings

Prep Time

1 hour

Total Time

1 hour

Ingredients

Green Chile Sauce

  • 2teaspoons canola oil
  • 3/4cup minced onion
  • 2cloves garlic, minced
  • 1tablespoon all-purpose flour
  • 2cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
  • 2cups reduced-sodium chicken broth

Burritos

  • 3slices bacon
  • 1/2cup chopped onion
  • 1clove garlic, minced
  • 4cups precooked shredded potatoes or frozen hash browns
  • 2large eggs, lightly beaten
  • 68-inch whole-wheat tortillas, warmed if desired
  • 3/4cup finely shredded sharp Cheddar cheese (4 ounces)

Instructions

  1. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
  2. To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
  3. Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
  4. Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
  5. Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.

Tips

To make your own precooked shredded potatoes, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.

To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

Cover and refrigerate the sauce (Step 1) for up to 3 days.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 375kcal
Carbohydrate Total 45g
Total Sugars 7g
Added Sugars 0g
Fiber 5g
Total Fat 15g
Saturated Fat 6g
Mono Saturated Fat 5g
Cholesterol 93mg
Sodium 753mg
Protein 14g
Potassium 354mg
Calcium 231mg
Folate 35mcg
Omega-6 1g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 2mg