Here in Denver, folks are very passionate about our breakfast burritos. Just imagine, a burrito stuffed with eggs, bacon and cheese and smothered in a slow cooked green chile. You can find them at small restaurants, on street corners, and on food trucks all across town, but the best breakfast burrito you have is from your own kitchen!
Let’s face it, going out to eat is expensive, especially if you have a large family. After a recent trip to a local restaurant for breakfast, and devouring a huge breakfast burrito in about 2 seconds, I got inspired to make them at home since I enjoyed my breakfast so much. You can pretty much get green chile or green chilis on everything in Denver, and this was the case with the breakfast burrito that I was inspired by.
From the minute I moved to Denver, I fell in love with green chili and have put it on almost everything that I get when we go out. As is the case with these Smothered Breakfast Burritos. It all starts by making my Colorado Style Green Chile. I started cooking our green chili before I went to went to bed, so that it slow cooked over night and was ready for breakfast time.
D.J. is the Breakfast King in our house! He makes the lightest and fluffiest eggs I have ever had and makes one hell of an omelette, so naturally I had to take advantage of those breakfast makin’ skills and we cooked together to make these. There are so many ways that you can fill a breakfast burrito; with potatoes, bacon, ham, chorizo, vegetables… the list is endless. These breakfast burritos have just eggs, bacon and cheese, well because, that’s what I had in the fridge.
The burrito size flour tortillas work best for breakfast burritos, but if you are making these for your kids, I’d go with the soft-taco size flour tortillas. That is what I did in this version below.
If you want, you can make these Breakfast Burritos ahead of time and freeze them for easy mornings! Prepare breakfast burritos according to directions below. DO NOT smother burritos with the green chili if you are freezing them. Instead, freeze green chili separately in a snack-size ziplock bag for easy reheating. Make sure to let the breakfast burritos completely cool to room temperature and wrap burritos in plastic wrap and then in a ziplock bag before freezing to prevent freezer burn.
For 4 Breakfast Burritos
1/2, 12oz pkg bacon, diced
1 1/2 cups shredded Mexican cheese blend
1/8 cup cream or milk
2 tsp salt
1 tsp black pepper
2 tbsp diced green chilis, optional
3 cups Colorado Style Green Chile
4 flour tortillas
Combine eggs, cream, salt and pepper in a large bowl and whisk until fluffy – at least 2 minutes.
In a large skillet over medium-high heat, cook bacon until crispy – about 8-10 minutes. Remove bacon from skillet with a slotted spoon and let drain on paper towels.
Drain all but 2 tbsp bacon fat from pan, and cook eggs. The secret to light and fluffy scrambled eggs is patience. It’s really the hardest thing you’ll ever have to do when cooking, is nothing, but it is the trick to perfect eggs. Leaving the pan over medium heat, let the eggs gently cook. When you start to see bubbles, and the eggs starting so get firm around the sides of your pan, use a silicone spatula, and gently stir the eggs from the outside in. Leave the eggs alone, until the start to get firm again, and stir again with the silicone spatula from the outside in, gently folding the eggs over themselves. Once the eggs start to get cooked, gently fold them over themselves. Your eggs will be cooked with the look glossy, and light yellow.
Heat flour tortillas in the microwave for 5 seconds, or if you have a flat-top stove, carefully heat the tortilla by placing it on the stove top for 2-3 seconds and flipping with tongs and warming for another 3 seconds.
Gently stir cooked eggs with cheese, bacon and green chiles (if using). Spoon egg mixture into the tortilla shell and roll into a burrito.
Pour desired amount of green chile over the burrito and enjoy! This isn’t a pick up kind of burrito, you need to sit down and enjoy it with a fork and knife!
Unless you’re like me and prefer to just spoon on the green chile as you eat your burrito – I think you get more that way ;). Maybe?
For the FREE printable version of this recipe, click the link below for a PDF version to add to your collection.