Green Chili Breakfast Burritos

Green Chili Breakfast Burritos have long been a staple in our house, so much so that I often multiply the recipe out, wrap them and store them in the freezer. These are a go to recipe whenever I make a big pot of my Denver Green Chili. There’s just something magical about Green Chili and melted cheese that does it for me! A double dose of Green Chile, from my Denver Green Chili plus fire roasted Poblano, gorgeous eggs, chorizo or breakfast sausage, hash browns and cheese all melded together inside a warm, soft, yielding tortilla! YUM!

Green Chili Breakfast Burritos
Green Chili Breakfast Burritos

While I always make these with my Denver Green Chili, a Stokes or more gourmet canned version will work, here, as well as other *gasp* Green Chili recipes. (Am I saying this out loud! Heresy! Seriously, make my Denver Green Chili – and plan for it because it takes awhile.) Another option: If you have a favorite restaurant that serves a Green Chili you love, consider asking (if it’s not on the menu) if they’ll package up a pint or so to go. Most will with no problem.)

I like to take a few minutes to roast a Poblano, but a small can (4 oz) of green chili is fine, too. These are meant to be made with eggs, but to tell you the truth? Every time I make these, I always set aside enough for a burrito for me, sans egg.

While the recipe makes a dozen, which is perfect for a crowd, the Green Chili mixture keeps fine for a few days in the fridge so a burrito can be quickly made on demand. This is a great recipe to have on hand when you have a household of people (like overnight guests) or a busy family going every which way in the morning at multiple times. I’ve even made up a dozen (or more) for camping, wrapped them in foil and reheated, gently, over a fire.

Denver Green Chili
Denver Green Chili

These burritos freeze and reheat beautifully and I’ve been known not just to freeze a few when I have too many, but to really make fantastic use of my time and money by making four dozen at a time. Yeah, they’re that good! Having these on hand in my freezer has been a life saver over the years! They’ve served as breakfast, lunch, dinner and afternoon snacks. I’ve even had to send some home with company after they’ve spied my “stash” in the freezer. Directions for a big batch are at the bottom of the post.

So whether you’re interested in making a dozen or more, here’s my “house specialty” Green Chili Burritos! 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!

Sweet Pineapple Mango Habanero Sauce with my Green Chili Breakfast Burritos
Sweet Pineapple Mango Habanero Sauce with my Green Chili Breakfast Burritos

Denver Green Chili Breakfast Burritos

  • Servings: 1-2 dozen depending on size
  • Difficulty: easy
  • Print

  • 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)
  • 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 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 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. As it cooks, mash it with your potato masher to break it up into small chunks, stirring as you do so. 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. 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. Wipe skillet clean.

Whisk eggs together and scramble as you wish, in the same skillet. Just a note, because people are particular about their eggs, but light, fluffy eggs work best in these burritos, and it’s best not to get them too hard in the initial scramble as they’ll cook a bit more when the burrito is heated.

Add the Green Chili to the bowl and mix together. Gently fold in the eggs and cheese. 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.

Add desired amount of Green Chili mixture to a tortilla and roll. If serving immediately, or if the tortillas aren’t soft, warm the tortillas first. This is very easily done by wrapping a dozen in a clean kitchen towel and microwaving for a moment or two. Turn over and heat for another minute until the stack is warm throughout. Keep covered as you wrap the burritos.

from the kitchen of

Sweet Pineapple Mango Habanero Sauce
Sweet Pineapple Mango Habanero Sauce

Large Batch Green Chili Breakfast Burritos for the Freezer

  • Servings: varies
  • Difficulty: medium
  • Print

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! Since so many ingredients go into the burritos, it’s a huge time saver to make a bunch and freeze them, though. They’ll need to be wrapped, too. Here’s how I manage it!

Update: First a note (brought up by Liz in the comments, below.) While it’s perfectly fine to freeze eggs, there is a bit of a difference in the texture when reheated. Millions of people eat frozen eggs at chains, others can’t stand them. With all the cheese and sauce, it’s not too much of an issue, but there are there are ways around this if you find the idea of frozen eggs offensive. Leave them out (makes fewer) or leave them out and unwrap and add in fresh ones when reheated. Or just use fewer eggs in smaller pieces,

  • Eggs: 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 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 as above, but turn each over about a quarter turn as each side 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!

When I make Green Chili Breakfast Burritos ahead for the freezer, I really watch the sales in the preceding weeks before I plan to cook 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 foil, too.

Then I just mix up a huge batch, fill and roll the burritos and wrap in foil to freeze. Reheat by placing on a plate, cover loosely and microwave for three to four minutes. Do turn them over as soon as they’re out of the microwave so the bottoms aren’t soggy.

from the kitchen of


Denver Green Chili:

If you do make my Denver Green Chili, it makes a big batch and there’s so much to do with it! I usually cook up the larger amount of shoulder so I have lovely, shredded meat to use in a number of different items, and then make a few dishes just from the Green Chili.

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29 thoughts on “Green Chili Breakfast Burritos”

  1. I love breakfast burritos but since I rarely have breakfast, making and enjoying them doesn’t happen too often. I haven’t had a lot of luck finding fresh poblano peppers, especially for chile rellenos but I’ll keep an eye out and see if I can make a pot of green chili one day.

    1. I use the canned poblanos all the time! They’re really pretty good, I just drain them first, like I do for tuna fish. Open the can and press the lid down while draining to squeeze out the brine.

      1. I never thought of using canned poblanos for chile rellenos. Thank you for the suggestion. One of these days I must try to make them again as the first attempt resulted in an oil heavy dish and I ended up pitching them.

          1. Thanks for the link. The recipe/technique is similar to what I did. I just found the result disappointing and without much incentive to make another attempt. I may end up having to keep ordering them when I go out instead. 🙂

  2. Woah. This is everything I love to eat in one tortilla. I was planning on making your Green chili, but when I went to Trader Joe’s the last time, they were out of canned Hatch green chilies for the season. Is this still good with the standard canned green chilies?

    1. Heather, use the Ortega ones if you can’t find the Hatch, then if you can’t find the Ortega, look for one of the Mexican brands. For most items, I’d go the other way around and choose the Mexican product first, but I think the Ortega tastes better! And they’re so good, I know you’ll love them!

      1. I was heating up one of these for lunch today and realized that I forgot to say thank you! These are scrumptious. I used the hotel egg method to make the scrabbled eggs and it was super easy.

        1. Wonderful, Heather! You made them? I wish I had one now! I also wish I would have known about that Hotel method long ago! Like when my siblings and I used to gather at our parents with all our kids in tow! 🙂 Have a great day!

    1. I’m glad you mentioned that and I SHOULD have. All those companies like McDonalds, etc. freeze eggs (which is why things like McMuffins are so horrible) and the National Egg board says it’s fine. Most everyone I serve these to think they are just fine, but there is a difference in the texture of the egg. I think with the green chili and cheese it’s barely noticeable.

      I’m a “born again” egg eater – morning sickness in the 80’s turned me off eggs, and i’m still struggling to eat them! I often set aside a few without eggs for me (although they are the healthiest part of the recipe!)

    1. See, once you get the “bug” there’s no stopping! While these are good with almost any green chili, if you don’t mind the amount of time of simmering together mine, they are sublime!

    1. My son says I should sell them! Just pack a hundred or so in a cooler and go stand on a corner downtown in the a.m.! I laughed at the idea, but when I lived in Denver there would be whole families that would break up and cover several office buildings and do the same thing.

Comments and discussion always welcome - tell me what you think.

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