breakfast burritos on paper plates

Green Chile Breakfast Burritos

Whip up a batch of these savory Southwestern burritos for brunch or store in the freezer for an easy grab-and-go breakfast. Recipe yields 12 burritos.


1 lb. breakfast sausage
1 large onion, chopped
4 oz. can diced poblano green chiles
1 lb. frozen hashbrowns
8 oz. cheddar cheese, grated (or more, if desired)
12 eggs, scrambled
12 tortillas
  1. Open and drain the can of poblano chiles and add to a large bowl. Set aside.

  2. Cook breakfast sausage on skillet, breaking into chunks. 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. Drain any excess oil from the pan.

  3. Add hashbrowns to the pan and cook, stirring often. If necessary, add oil. Salt and pepper as desired. When done, add to the bowl with the sausage/green chile mixture. Wipe skillet clean.

  4. Whisk eggs together and scramble in the skillet. Just before the eggs are finished, top with shredded cheese. When the cheese begins to melt and the eggs are cooked, remove from pan and transfer to a separate bowl.

  5. Warm tortillas by wrapping in a clean, damp kitchen towel and microwaving for 30 seconds or until warm throughout. Add desired amount of eggs and green chile mix to each tortilla and roll into a burrito. Serve immediately or wrap in foil and freeze for later.

How to Serve it Up

Dinner Plate