Green Chile and Sausage Breakfast Burritos
Back in high school, my mom would whip up the best breakfast burritos for me. Oh man, they were so good. She'd make a bunch on the weekend and then freeze 'em for a quick and tasty breakfast during the hectic school week. And let me tell you, my love for these burritos is still going strong. I've got a go-to recipe with fluffy eggs, green chiles, savory breakfast sausage, crispy hash browns, cheese, and some zesty salsa. Trust me, it hits the spot every time!
Green Chile and Sausage Breakfast Burritos
Ingredients
- 3 tablespoons olive oil, divided
- 2 cups frozen hash brown diced potatoes
- 12 oz uncooked breakfast sausage links
- 1/2 cup white onion, diced
- 1/2 cup bell pepper, diced (color of your choice)
- 8 large eggs
- 2 teaspoons salt, divided
- 2 teaspoon black pepper, divided
- 2 (4 oz) cans diced green chiles
- 1/8 cup fresh cilantro, chopped
- 1 ½ cups shredded cheese blend
- 1 cup Pico de Gallo
- 6 large flour tortillas
Instructions
Notes
- To substitute bacon for breakfast sausage, cook about 12 ounces of chopped bacon until crisp and drain excess grease before combining with other ingredients. This swap introduces a smoky flavor that pairs well with the green chiles, offering a delightful twist to the burritos.
- To reheat in the oven, bake burrito in the aluminum foil on a baking sheet for 8-10 minutes at 400 degrees.
Nutrition Facts
Calories
598.56Fat (grams)
37.64 gSat. Fat (grams)
12.76 gCarbs (grams)
37.78 gFiber (grams)
3.34 gNet carbs
34.45 gSugar (grams)
6.28 gProtein (grams)
27.69 gSodium (milligrams)
2058.96 mgCholesterol (grams)
310.94 mgDirections
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the frozen hash brown diced potatoes in a single layer.
2. Cook without stirring for a few minutes to allow the potatoes to brown on one side. Once browned, stir and continue cooking until they're uniformly golden brown and crispy on the edges, about 7-10 minutes.
3. Season with salt and pepper and transfer the cooked potatoes to a separate bowl and set aside.
4. In the same skillet, add ½ tablespoon of oil, breakfast sausage, diced onion, and bell pepper.
5. Sauté the veggies and break apart the sausage for 6-8 minutes. The veggies should be soft and slightly caramelized, and the sausage cooked and well browned. Transfer the mixture to a plate and set aside.
6. In a large bowl, whisk the eggs.
7. Stir in the salt, black pepper, and green chiles.
8. In the same skillet, add another ½ tablespoon of oil if needed and adjust heat to medium-low. Pour the egg mixture into the heated skillet and sprinkle in the chopped cilantro.
9. Cook stirring gently for 4-5 minutes, until the eggs are just set but still moist and fluffy. Remove from heat and set aside.
10. Assemble the burritos. Warm the tortillas on a medium skillet or in the microwave for about 10-15 seconds to make them more pliable.
11. Divide the potatoes, eggs, meat and veggie mixture, Pico de Gallo, and cheese evenly among the tortillas.
12. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up tightly.
13. If desired, crisp the assembled burritos in a skillet over medium heat on each side to lightly toast the tortillas and melt the cheese.
14. Serve immediately or wrap in aluminum foil and store in an airtight container or Ziploc until ready to enjoy. Reheat burritos in oven for best results.