Tuesday, September 23, 2014

Breakfast Burritos

One of my favorite things about living in New Mexico is the green chile! Many of you might have only tried chilies in their canned variety but that's hardly living! ;) Here you can get them canned, frozen or fresh!  In the fall you can buy a giant 20 lb. box and have it roasted outside...which I think smells amazing!

The breakfast burrito is one of the most common recipes made here featuring green chile.  You can make these with canned but seriously double check your store for frozen chilies! They are much better. If you can't find them, come visit me and I'll make you one.  If you love food...put fresh green chilies on you bucket list of things to try! The recipe below calls for 1 cup green chilies for 8 burritos but honestly Alex and I probably eat about that much green chili just between the two of us. You can't have too much ;)

Breakfast burritos are seriously one of my family's favorite breakfasts. Fast, handheld,  great for a large crowd, kids like them.  Their list of attributes goes on and on.  We make these at girls camp every year, we make them when company comes to town, we buy them if we go out for breakfast. They have all your favorites wrapped up in one yummy recipe.  Hashbrowns, eggs, cheese, bacon, and of course green chili.  Some people also add onion or salsa. Although bacon is most common you can add any meat you want.  Some favorites are ham, sausage, and chorizo. Try your own combos and see what your favorite is!

Breakfast Burritos (serves 8)
1 bag of shredded hashbrowns
2 T. butter
10 large eggs, scrambled
16 pieces of cooked bacon
2 cups cheddar cheese
1 cup green chile
salt and pepper to taste
8 large flour tortillas

In a large frying pan melt half the butter.  Place hashbrowns in pan and top with the rest of the butter.  Cover and cook until browned.  Meanwhile cook bacon and eggs.  Heat green chile.  Fill each tortilla with hashbrowns, eggs, bacon, cheese and chile. Add salt and pepper if desired. Enjoy!

1 comment:

  1. Yum! So smart to use frozen hashbrowns. Why have I been peeling and shredding potatoes all this time?