Green Chile Breakfast Burritos

Wichita Falls, Texas, isn’t on a lot of people’s radars.

It’s never in any Buzzfeed list. You have to preface it with, “just a couple hours north of Dallas” when people ask you where you’re from. Even the biggest names to ever come out of Wichita Falls (see: band Bowling for Soup) refuse to admit they’re from the town.

If there was one thing Wichita Falls should be known for, it’s breakfast burritos.

When I moved to OKC, I was both shocked and appalled at the lack of burrito shops. It’s not until visiting other cities and towns that I realized that breakfast burritos are a WF specialty. I can name more than a handful of different restaurants that supply the bigger-than-a-newborn burritos in Wichita Falls, but I can barely remember one to exist in the much bigger city of Oklahoma City.

The burritos are this: at least a 12″ in diameter warm, fluffy, homemade tortilla. My favorite fillings were always brisket (it is Texas, y’all), eggs, beans, and cheese. Sometimes I liked a few roasted potatoes tossed in mine. Then, the sauce. Red or green, either is good. Two little cups were never enough; I always drenched every bite in the salsa.

Playing on my breakfast burrito nostalgia, I thought I would whip some up for the week ahead. Breakfast burritos score and A+ on my meal prepping scorecards. They are easy to just wrap up in foil, throw in the fridge, and then grab-and-go in the mornings. It’s hard to eat just one, though.

I wanted a spicy, put-hair-on-your-chest burrito for my mornings this week. We’re entering a strange week in weather where it feels more like the first week of June than it does May. Low 90’s are in our forecast, and all this sunshine will make us beg for rain before too long. It’s odd, really. We should be scrambling for cover because of storm season, but this year could be a one-and-done type scenario.

With all the sweet, sweet heat of the sun, I wanted to dive right into summer cooking. Be on the lookout for some cool meals (both figuratively and literally) and lots of grilling.

Anyway, burritos. These babies hit the spot—and everything was made in one pan! I went for green chiles, because they’re my favey, and a diced jalapeno for flavor. Dip in some salsa verde for a delicious kickstart to your mornings.

Green Chile Breakfast Burritos

• Servings: Makes about 10 burritos
• Time: 15 minutes
• Difficulty: Easy
• Print

Spicy green chile and jalapeno breakfast burritos with sausage, cheese and eggs.

Ingredients

• 7 large eggs
• salt & pepper
• 1 lb. ground breakfast sausage
• 1 jalapeno, diced
• 1 (8 oz.) can green chiles, undrained
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup salsa verde, plus more for serving
• 10-12 tortillas

Directions

1. Heat a large skillet over medium high heat. Add sausage and cook, breaking up with a wooden spoon, about 4-5 minutes until no longer pink. Drain meat and return to skillet. Add jalapeno and continue cooking for about 2-3 minutes.
2. Meanwhile, in a large bowl, whisk eggs with salt and pepper. Add green chiles and eggs to skillet and cook for about 3-4 minutes, stirring, until eggs are scrambled and done. Add cheese and salsa verde and remove from heat. Stir until cheese is melted.
3. Scoop a few tablespoons of filling into the middle of a tortilla. Roll up and serve with more salsa verde.

Step-By-Step Instructions

Heat a large skillet over medium high heat. Add sausage and cook, breaking up with a wooden spoon, about 4-5 minutes until no longer pink. Drain meat and return to skillet.

Add jalapeno and continue cooking for about 2-3 minutes.

Meanwhile, in a large bowl, whisk eggs with salt and pepper.

Add green chiles and eggs to skillet and cook for about 3-4 minutes, stirring, until eggs are scrambled and done.

Add cheese and salsa verde and remove from heat. Stir until cheese is melted.

Scoop a few tablespoons of filling into the middle of a tortilla. Roll up and serve with more salsa verde.