American
Green Chile Breakfast Burritos
Griddled breakfast burritos packed with crisp potatoes, browned sausage, softly set eggs, roasted green chile, and melting Monterey Jack in a balanced, freezer-friendly roll.
6 servings · 25 minutes prep · 48 minutes cook
Ingredients
Potato and Sausage Filling
- 1 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch dice
- 2 tablespoons olive oil
- 1/2 medium yellow onion, diced
- 3/4 pound breakfast sausage
- 1/2 teaspoon ground cumin
- 3/4 teaspoon Diamond Crystal kosher salt, divided into three 1/4-teaspoon portions
- 1/2 teaspoon black pepper, divided
Eggs and Assembly
- 8 large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 1 cup roasted chopped green chiles, well drained, peeled, seeded, and well drained
- 1 1/2 cups shredded Monterey Jack cheese
- 6 burrito-size flour tortillas, 12 inches each
Directions
Cook the Potatoes and Sausage
- Cover the potatoes with cold water, add 1/4 teaspoon salt, bring to a simmer, and cook until barely tender at the edges, 5 to 6 minutes. Drain very well and let steam dry for 5 minutes.
- Heat half the oil in a large skillet over medium-high. Brown the potatoes in a single layer, turning only after crusts form, 8 to 10 minutes. Season with another 1/4 teaspoon salt, half the black pepper, and the cumin; transfer to a tray.
- In the same pan cook the sausage and onion, breaking the meat into small pieces, until browned and at least 160°F / 71°C, 7 to 9 minutes. Drain excess fat and add to the potatoes.
Scramble the Eggs
- Whisk the eggs with the milk, the remaining 1/4 teaspoon salt, and the remaining black pepper. Reduce the skillet to medium-low and melt the butter.
- Add the eggs and fold slowly with a spatula until soft curds form, no liquid egg remains, and the center reaches 160°F / 71°C, 3 to 5 minutes. Remove from the heat immediately.
Fill, Roll, and Toast
- Warm the tortillas until flexible. Across the lower third of each, layer 1/4 cup shredded Monterey Jack, one-sixth each of the eggs, potatoes, sausage, and drained green chiles, leaving a 2-inch border.
- Fold the sides inward, roll tightly away from you, and set seam-side down. Brush the skillet with the remaining oil and toast the burritos seam-side down first, then on the second side, 1 to 2 minutes per side. Serve hot or, for freezing, cool on a rack only until no longer steaming and refrigerate promptly.
- For make-ahead storage, refrigerate the chilled burritos for 3 to 4 days, or wrap and freeze for up to 1 month. To reheat one burrito in a microwave, remove all foil, wrap it in a damp paper towel, and heat at 50% power in 2-minute increments, turning after each interval; then use full power in 1-minute increments until several spots near the center reach 165°F / 74°C. Rest 1 minute before serving. If thawed overnight in the refrigerator, begin with shorter intervals. Crisp in a dry skillet after heating if desired; do not rely on exterior browning to judge the center.
