New Mexico Style Breakfast Burrito Recipe

Update Servings
  • 1/2 pound Premio hot (or mild according to taste) sausage (remove from casing and crumbled)
  • 2 cups 1/4 inch cubed potatoes
  • 1/4 cup red bell pepper diced
  • 1/4 cup onion diced
  • 1/4 cup minced fresh cilantro
  • 4 1/2 ounces green chilies (fresh chilies can be used according to taste and temperature of the chilies)
  • 5 eggs
  • 4 flour tortillas can use up to 8 depending on the size of the tortilla
  • 1 cup grated cheddar cheese
  • 1 cup salsa or sour cream
  • salt and pepper to taste
  • Pre-heat oven to 350 degrees F.
  • In an oven proof skillet or pan, begin browning the sausage in the skillet on the stove.
  • Add peppers, onions, and potatoes.
  • Cook over medium heat until the potatoes are tender.
  • Remove from heat. Add cilantro, green chilies and salt and pepper to taste.
  • Scramble the eggs until frothy.
  • Add eggs to the skillet and fold in the eggs, making sure the eggs are evenly distributed.
  • Place in oven and bake until the eggs are set. 6 to 10 minutes.
  • Warm a tortilla in a heavy skillet (I prefer a skillet but you can use a microwave).
  • Once warmed, spoon burrito filling into the middle of the tortilla, add some cheese and fold.
  • Once folded, wrap in aluminum foil to keep warm, until all the burritos are completed. The wrapping in the aluminum foil helps to meld all the flavors.
  • Serve with sour cream or salsa.
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