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Breakfast Burritos with Bacon & Green Chilies

Contributed By: Laurie, CO | See all of Laurie's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  10 burritos
These are great camping! I keep them frozen in the cooler, then heat them on a griddle on our camp stove on its lowest setting (to allow the middle to heat through without burning the outside) with a bit of cooking pray to brown them like a chimichanga.
1 dzn large or extra large eggs
4 cans Hatch green chilies
2 cups diced new potatoes
1 large onion, diced
1 cup crumbled bacon
1 cup shredded "Mexican blend" cheese
1 tsp season salt
2 tbsp canola oil
10 10" flour tortillas
In a large, covered skillet on medium-high heat, sweat the diced onions and chilies in the canola oil. You want to keep the pan covered to keep in the juices.

While the onions and chilies are sweating, steam the diced potatoes (I use a steamer bag and the microwave) until tender.

When potatoes are done, remove the pan with the onions and chilies from the heat and add the potatoes and blend the ingredients together. Let this sit for five minutes to that the potatoes absorb the liquid from the onions and chilies; this will give your otherwise bland potatoes huge flavor.

While that mix is setting up, whisk together your eggs with a little water (makes them fluffy).

Return the onion/chilies/potato mixture to medium heat and fold in the eggs and then the crumbled bacon. Once this is done, turn the heat to low and cover the pan again. Allowing the eggs to set up until firm, but still moist.

Once the eggs have set up, remove the pan from the heat and gently fold in the cheese. Cover the pan again and set aside for 2-3 minutes to allow the cheese to melt.

While the cheese is melting, microwave one tortilla for about 20-30 seconds, or until warm and pliable (you will have to adjust your time based on the wattage of your microwave).

Remove the tortilla and place a serving spoon size (about a half-cup) of the egg mixture on the bottom "half" of the circle, then fold the bottom toward the center once.

Fold both sides of the tortilla over the center and continue rolling up until you have the classic burrito shape.

Repeat, placing each finished burrito seam-side down.

If not serving immediately, these may be placed on a lined (foil, parchment or waxed paper is fine) cookie sheet and frozen for an hour, then transferred to a zip bag and stored in your freezer until needed. They reheat in the microwave very well.

Serve with your favorite salsa.

Date Added: 02/28/2011
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Elisabeth Reviewed: 01/22/2012
These are absolutely delicious! You can feed a crowd or just take one out of the freezer and heat up for yourself.
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