New Mexican Breakfast Burritos. Don't fret if you don't have access to authentic chorizo. As mentioned, it's the sauce that makes these burritos a repeat. You can use traditional sausage and get an equally good result, as long as you are drenching your burrito in some of this… Simple Mexican breakfast burritos with chorizo, zesty tomatoes, black beans and eggs are great for freezing and reheating to take on the go.
Spoon one-fourth of the chile sauce over the burrito and sprinkle it generously with cheese. If you love big breakfasts, this one is an all-time favorite. The fiber in the beans will keep everyone full, and the combination is out of this world. You can cook New Mexican Breakfast Burritos using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of New Mexican Breakfast Burritos
- Prepare 7 each of Eggs, Beaten.
- Prepare 1 lb of ground Sausage.
- It’s 1 lb of Shredded Potatoes.
- You need 1/2 cup of Shredded Sharp Jack Cheddar Cheese.
- It’s 1 cup of Roasted Green Chili, chopped.
- Prepare 6 each of Burrito Size Flour Tortillas.
- It’s 2 tbsp of Vegetable oil.
- Prepare of Salt, pepper, onion powder.
- You need 1 tsp of Cayenne Powder.
- Prepare 1 1/2 tbsp of Butter.
These are some good breakfast burritos. I like how you brown the finished product in the pan. Gives the tortilla a richer taste and creates a seal in the part. Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package.
New Mexican Breakfast Burritos step by step
- Melt a 1/2 tbsp of butter in a large fry pan. Add the sausage and break it up frying until cooked, season with cayenne powder; save some of the grease in the pan. Set aside..
- Melt 1 tbsp of butter in the same pan with some of the grease and add the eggs, scrambling. Set aside..
- Clean the fry pan with a paper towel and add 2 tbsp of vegetable oil until hot. Add a layer of shredded potatoes and cook for five minutes then flip for another five minutes. Season with salt, pepper, and onion powder and set aside..
- Aluminium foil helps with keeping the form and can hold the burritos in the freezer. Place about 1/4 cup each of potatoes, sausage, green chili, egg, and a some cheese on a tortilla. Fold the sides in and "roll" the burrito. Taper the ends and wrap with the foil..
- These burritos can stay delicious for a couple of months in the freezer or kept in a fridge for up to a week. To heat remove from the foil and wrap in a paper towel and heat in the microwave, 3-4 minutes if frozen, 2-3 minutes if refrigerated. If you have left over food you can combine this in a bowl for a delicious Breakfast Burrito Bowl. Of course you opt for Red Chili or Bacon..
These are wrapped individually in foil so they're warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. Try this easy Mexican breakfast burrito recipe loaded with fluffy eggs, cheese, hash browns and more. Loaded with the bold flavor of McCormick® Taco Seasoning Mix, hash browns, fluffy eggs and cheese, this meal is your make-ahead solution for busy mornings. These freeze well so make a bunch for later.
