New Mexico Style Breakfast Burrito Recipe
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1/2 pound Premio hot (or mild according to taste) sausage (remove from casing and crumbled)
2 cups 1/4 inch cubed potatoes
1/4 cup red bell pepper diced
1/4 cup onion diced
1/4 cup minced fresh cilantro
4 1/2 ounces green chilies (fresh chilies can be used according to taste and temperature of the chilies)
4 flour tortillas can use up to 8 depending on the size of the tortilla
1 cup grated cheddar cheese
1 cup salsa or sour cream
salt and pepper to taste
Pre-heat oven to 350 degrees F.
In an oven proof skillet or pan, begin browning the sausage in the skillet on the stove.
Add peppers, onions, and potatoes.
Cook over medium heat until the potatoes are tender.
Remove from heat. Add cilantro, green chilies and salt and pepper to taste.
Scramble the eggs until frothy.
Add eggs to the skillet and fold in the eggs, making sure the eggs are evenly distributed.
Place in oven and bake until the eggs are set. 6 to 10 minutes.
Warm a tortilla in a heavy skillet (I prefer a skillet but you can use a microwave).
Once warmed, spoon burrito filling into the middle of the tortilla, add some cheese and fold.
Once folded, wrap in aluminum foil to keep warm, until all the burritos are completed. The wrapping in the aluminum foil helps to meld all the flavors.
Serve with sour cream or salsa.
Slow Cooker Breakfast Bake
24 oz. bag of shredded hash browns
chopped fresh parsley
Slow Cooker Overnight Oatmeal
finely chopped apples
Breakfast Pigs in a Blanket
maple syrup for dipping
powdered sugar for garnish
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