Green Chili Breakfast Burritos. I’m wild crazy about them and so pretty much anybody I’ve made them for, including the whole family – so much so that when someone comes for a visit I stock up the freezer and usually end up sending some home with my guests. I love sharing with them, so now I’ll share them with you!
These are a go-to recipe when I make a pot of my Denver Green Chili. There’s just something magical about Green Chili and melted cheese that does it for me! And when it’s all tucked in a burrito with eggs, chorizo or breakfast sausage along with hash brown potatoes…all cheesy & melded together inside a warm, soft, yielding tortilla! YUM!
About Green Chili Breakfast Burritos:
Now the beauty about this recipe (besides the absolute deliciousness of it) is that you can easily whip out a dozen for your family for breakfast and maybe have a few leftovers. If your family is like mine, crazy about them, that might not be enough. You can double or more the recipe and keep the filling in the fridge for a few days (I usually add the eggs later as I make them) and whip them out “on demand.” It’s nice to have a quick easy option for freshly made breakfast burritos like that.
These burritos freeze and reheat beautifully, so if you make them and have a few extras, freeze them for or another quick option for breakfast. I’ve been known not just to freeze a few when I have too many, though, but to really make fantastic use of my time and money by making four dozen at a time. Yeah, they’re that good!
So whether you’re interested in making a dozen or want to go way out, here’s my “house specialty” Green Chili Burritos! Make them for breakfast, stock your freezer if you want to, and use them for a snack or quick on the go meals. They’re great if you camp; reheat over the fire, gently. I know you’ll love them, and whatever you do, don’t tell my little sister I have a stash in my freezer. She’ll be up in a heartbeat to clean me out!
Making Green Chili Breakfast Burritos:
So obvs, the first thing you’re going to need to make the burritos is the green chili. If you don’t want to make Green Chili, a can of Stokes or any other green chili can sub in, and I guess another *gasp* Green Chili recipe could do. (Am I saying this out loud! Heresy!) Seriously, make my Denver Green Chili and you won’t be sorry; it makes a big pot and you can use it all kinds of different ways and it freezes well, too. Do plan ahead for it if you go that route because it’s pretty easy, but it’s a low & slow recipe that takes a while.
Another great option to get a really good Green Chili is to ask at our fave Mexican restaurant. Some may have green chili by the pint, quart or gallon on their menu, but even if they don’t, they may just package some up for you with no problem. Check with the manager, not the wait staff if it’s not on the menu and is a special request. Maybe you’ll be doing them a favor by giving them an idea for an additional revenue stream.
The recipe below has options to multiply out; do watch the math as some items may not multiply correctly. I’ve also given you some helpful hints on making a large batch.
Large Batch of Burritos:
It’s a simple matter to multiply the above ingredients by two, three or four, but not such a simple matter to cook huge amounts of them! Although it’s a project, it’s a huge time saver to make in larger amounts, wrap and freeze. Here’s how I manage it.
While it’s perfectly fine to freeze eggs, there is a bit of a difference in the texture when reheated. While millions of people eat frozen eggs at chains every day, to others they can be offensive. I personally don’t find the frozen eggs an issue. You may wish to use fewer and in smaller pieces when you freeze, omit the eggs or just add in eggs after reheating.
- Eggs: When making a big batch, I make my Oven Baked “Hotel” Eggs. I usually don’t add as much milk and they cook a little faster. Make 12 to 24 in a batch, and you can easily get two batches going at a time.
- Sausage and Onions: These I don’t cook in a skillet, but instead use a Dutch oven. When I first start it out, I flatten and chop up a bit, add a small amount of water and add the lid. Then I remove the lid when they’ve gotten a bit solid, and mash-up with a potato masher and let the sausage brown.
- Hashbrowns: I lay the hashbrowns out on rimmed cookie sheets (about a pound per sheet) and bake them in a 400-degree F. oven for about 30 minutes total. Watch them and stir now and then – there is a big difference in how quickly they cook in different ovens with different cookie sheets, and of course, all brands vary a bit in size.
- Poblanos: When I roast several Poblanos, it’s easier than one. I line them up, touching and holding each other up on a foil-lined sheet, all in a row. Broil, turning each over about a quarter turn as each is done.
- Cheese: I usually buy chunk cheese and run it all through the large grate hole of the food processor, but pregrated is a great time saver if the price is right.
- Tortillas: I still only work with a dozen at a time so they are nice and warm when I roll them!
I find a double wrap works great for freezing. One layer of a microwaveable material, wax, parchment or plastic wrap and a second layer, foil works so well, to hold it in place and add protection. When ready to reheat, remove the foil, loosen the wrapping to vent and heat for a minute, turn and heat an additional minute. Timing will vary depending on the size of the burritos and the strength of the microwave.
Saving Money on Green Chili Breakfast Burritos:
When I make Green Chili Breakfast Burritos ahead for the freezer, I really watch the sales in the preceding weeks before I plan to make them up and pick up ingredients at their rock bottom pricing. Items that are perishable like Tortillas, Cheese, Hashbrowns or the Pork Roast to make the Green Chili get chucked in the freezer until all the ingredients are bought. Don’t forget to watch for great prices on whatever you use to wrap with, too.
Note: the orange substance on the spoon in the photo below is my Sweet Pineapple Mango Habanero Salsa. It’s insanely good with these burritos although it’s hot hot hot! These burritos, along with my Freezer Friendly Burritos, are featured on my page 50 Easy Prep Ahead After School Snacks.
Green Chili Breakfast Burritos
- Total Time: 45 minutes
- Yield: 1 to 2 dozen depending on size 1x
- Category: Breakfast or Brunch
- Cuisine: Mexican or Southwestern
- 1 pound sausage, your choice breakfast or chorizo
- 1 large onion, chopped
- 1 large poblano chile or a 4 ounce can, drained
- 1 pound of hashbrowns (use frozen for convenience)
- additional oil as needed
- salt & pepper, as desired
- 8 to 16 ounces of grated cheese: cheddar, Colby, jack, Leghorn or a mix, best if this is a coarse rather than fine grate
- 12 eggs, scrambled
- 1 1/2 cups or a 12 ounce can of Green Chili
- 12 to 24 tortillas, depending on how large you wish to make these
If using a fresh poblano, place on a foil-lined tray and put under the broiler for several minutes until the skin is bubbled and charred. Turn and roast the other side. Place in a small bowl, cover with a plate and leave until cool enough to handle. Remove skin and stem from peppers, open and remove seed. Slice into strips then slice across them into a small dice. Add to a large bowl.
If you’re not roasting a fresh poblano, open the can of diced Green Chili, drain by pressing down on the lid to remove excess liquid and add to a large bowl.
Add sausage to a large skillet with about 2 tablespoons water. Press it down to flatten it out as much as possible. Turn heat to medium-high, and as it cooks, mash it with your potato masher to break it up into small chunks, stirring as you do so. Once the sausage is broken down and starting to brown, add the diced onion and let it cook along with the sausage. When sausage is done, remove from pan and add to the bowl with the canned green chili or roasted poblano. Do not drain skillet.
Check the amount of drippings in the skillet; you’ll need about three tablespoons to fry the potatoes. Drain the oil in the pan if excessive and add oil if there’s not enough.
Add hashbrowns and cook until they’re done, stirring often. Looks aren’t really important here but it’s nice to get a bit of browning on them. Add salt and pepper as desired. When done, add to the bowl with the sausage/green chile mixture. Add the Green Chili to the bowl and mix together.
Wipe skillet clean and add a little additional oil; turn down the heat to medium. Whisk eggs together and scramble in the same skillet. Light, fluffy eggs work best in these burritos, and it’s best not cook to too hard in the initial scramble as they’ll cook a bit more when the burrito is heated.
Add the eggs and cheese to the bowl and gently fold in. Taste and adjust seasoning to your liking. Feel free to doctor these in any way that you please (although they’re perfect as is, and I’m just saying!) with Sriracha, hot sauce, etc., to your taste.
Warm tortillas by wrapping in a clean towel and microwaving for one minute. Turn over and microwave for another 30 seconds or until the stack is heated through. Keep the stack covered as you wrap the burritos. Add desired amount of Green Chili mixture to a tortilla and roll.
Keywords: Bargain Meal of the Week, Breakfast or Brunch Dish, Cheese, Chili, Denver Green Chili, Eggs, Family Recipe, Freezes Well, Hash Browns, Hot Peppers, Mexican or Southwestern, Poblano Peppers, Potatoes, tortillas