Green Chile Breakfast Burritos
Spicy green Chile breakfast burritos are the perfect make ahead heat and eat breakfast.
Servings 8 servings
Calories
Ingredients
- 8 large eggs
- 20 oz shredded hash brown potatoes
- 1 tbsp olive oil
- 6 oz shredded cheese
- 9 oz diced green chiles
- 3/4 cup sour cream full fat is best
- salt and pepper to taste
- 8 6 inch flour tortillas
Instructions
- Prepare the shredded hash browns in oil per package directions
- Combine diced green chiles with eggs and sour cream and whisk vigorously to combine. Add salt and pepper to taste. Then add to heated skillet and cook until eggs are scrambled, stirring frequently.
- When the eggs and hash browns are ready, heat flour tortillas for 30 seconds in the microwave.
- For equally distributed eggs and potatoes, mix the potatoes in with the eggs and top with the shredded cheese so that it melts and binds everything together.
- Begin assembling breakfast burritos by layering hash browns, the scrambled green chile eggs and top with shredded cheese. Place the mixtures in the center of the tortilla, then fold the sides in first, then with your thumb, roll up from the bottom, while keeping the filling in the center. Fold-down the top of the tortilla to complete the burrito.
- Seal the burrito seam by heating the burritos for 5-6 minutes on a griddle until the seam is golden brown and sealed.
- Eat immediately, or wrap cooled burritos in plastic wrap and place in the refrigerator for up to 4 days. Reheat in the microwave for 1.5 minutes. If freezing for later use, then also wrap in foil and you'll cook for 2 minutes from frozen. I like to wrap the burritos in a paper towel while microwaving, which captures excess moisture released and also keeps the tortilla moist.