Recipe: Appetizing New Mexican Breakfast Burritos

New Mexican Breakfast Burritos. Simple Mexican breakfast burritos with chorizo, zesty tomatoes, black beans and eggs are great for freezing and reheating to take on the go. A true breakfast staple in New Mexico! This is not your typical breakfast burrito; the green chile sauce takes it to a whole new level.

Loaded with the bold flavor of McCormick® Taco Seasoning Mix, hash browns, fluffy eggs and cheese, this meal is your make-ahead solution for busy mornings. Don't fret if you don't have access to authentic chorizo. As mentioned, it's the sauce that makes these burritos a repeat. You can have New Mexican Breakfast Burritos using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of New Mexican Breakfast Burritos

1. You need 7 each of Eggs, Beaten.
2. You need 1 lb of ground Sausage.
3. You need 1 lb of Shredded Potatoes.
4. It's 1/2 cup of Shredded Sharp Jack Cheddar Cheese.
5. You need 1 cup of Roasted Green Chili, chopped.
6. You need 6 each of Burrito Size Flour Tortillas.
7. Prepare 2 tbsp of Vegetable oil.
8. You need of Salt, pepper, onion powder.
9. You need 1 tsp of Cayenne Powder.
10. You need 1 1/2 tbsp of Butter.

You can use traditional sausage and get an equally good result, as long as you are drenching your burrito in some of this… If you love big breakfasts, this one is an all-time favorite. The fiber in the beans will keep everyone full, and the combination is out of this world. Garnish with lime wedges, if desired. These Mexican Breakfast Burritos are crisp on the outside and creamy and delicious on the inside.

New Mexican Breakfast Burritos step by step

1. Melt a 1/2 tbsp of butter in a large fry pan. Add the sausage and break it up frying until cooked, season with cayenne powder; save some of the grease in the pan. Set aside..
2. Melt 1 tbsp of butter in the same pan with some of the grease and add the eggs, scrambling. Set aside..
3. Clean the fry pan with a paper towel and add 2 tbsp of vegetable oil until hot. Add a layer of shredded potatoes and cook for five minutes then flip for another five minutes. Season with salt, pepper, and onion powder and set aside..
4. Aluminium foil helps with keeping the form and can hold the burritos in the freezer. Place about 1/4 cup each of potatoes, sausage, green chili, egg, and a some cheese on a tortilla. Fold the sides in and "roll" the burrito. Taper the ends and wrap with the foil..
5. These burritos can stay delicious for a couple of months in the freezer or kept in a fridge for up to a week. To heat remove from the foil and wrap in a paper towel and heat in the microwave, 3-4 minutes if frozen, 2-3 minutes if refrigerated. If you have left over food you can combine this in a bowl for a delicious Breakfast Burrito Bowl. Of course you opt for Red Chili or Bacon..

They are very freezer friendly and were a I know, I've been holding out on you, but alas you don't have to wait anymore! Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they're warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. Traditional Mexican breakfasts have inspired everything from the mainstream breakfast burrito to too many variations of huevos rancheros to even count.