Breakfast Burritos with Green Salsa Recipe -
Breakfast Burritos with Green Salsa Recipe
  • READY IN 45 mins

Breakfast Burritos with Green Salsa

Recipe by  

"These burritos are great for a weekend brunch before heading to the farmer's market."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
  3. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
  4. Wrap the tortillas with aluminum foil and place in the warm oven.
  5. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
  6. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2010

Wow - were these ever good! I LOVE chorizo sausage plus given these weren't your typical run of the mill breakfast burritos I had to give these a try. I was definitely not disappointed. I added a little bit of smoked paprika along with the chili powder and used light cream cheese. You could definitely add some Mexican blend cheese or Cheddar if you like - when it comes to cheese and eggs wrapped in a tortilla the more the better! You just can't go wrong here. Thanks for a great recipe Seattle Dad!

Most Helpful Critical Review
Feb 20, 2012

do not used sour cream

Sep 16, 2010

These are delicious! My mother started making these when we lived in New Mexico and we still make them here in Maryland! Instead of using sausage my mom uses bacon, and i use scrapple. Either way it just depends on what kind of meat you like. Also we make tons of these at a time and wrap them in tin foil and freeze them. Its great for kids to just pop in the microwave. Also you may have a problem finding green chili, i know we do in Maryland, but it is a must, DO NOT substitute, we order ours online.

Jun 28, 2007

Loved these! I used 4 blend Mexican cheese instead of cream cheese and thought it was wonderful!

Feb 18, 2008

This was delicious! I made several changes. I used only 5-6 potatoes and increased the eggs to 8. I also used red salsa instead of green. The recipe made about 7 burritos. We'll definitely do these for brunch again!

Sep 20, 2010

This was great, Seattle Dad! I used 4 good sized organic red potatoes, ground california chili pepper (you get the full flavor of the chili powder without a ton of heat), 3 full eggs and 4 egg whites and light cream cheese. My kids were on the fence about it but both my husband and I thought this was GREAT! I think next time instead of cream cheese, I'll use mexican cheese or shredded monterey jack but that's not a reflection of the recipe. Just a personal choice.

Jan 15, 2012

These burritos are delicious! For those of you complaining about the calorie content, just simply don't make them I don't know why you have to make such a big deal over a recipe! Thanks Seattle Dad for a terrific recipe. It's nice to splurge once in awhile!!!

Jan 27, 2010

I skipped the potatoes to reduce the carbs. Great remedy for a late night out. For more heat pass the hot sauce. I substituted flour tortillas and covered in a cheesy sauce.


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  • Calories
  • 1021 kcal
  • 51%
  • Carbohydrates
  • 96.4 g
  • 31%
  • Cholesterol
  • 262 mg
  • 87%
  • Fat
  • 55.2 g
  • 85%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 1446 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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