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Green Chile Beef Breakfast Burritos (Freezer Friendly)


  • Author: Lindsay Cola (Tippens)
  • Yield: 15 1x
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Ingredients

Green Chile Beef Breakfast Burritos: 

  • 9 large burrito sized flour tortillas
  • 12 eggs, beaten
  • 1 lb grass fed ground beef
  • 24 oz cans diced green chiles
  • 3/4 c shredded cheddar cheese (or cheese of choice)
  • Olive oil
  • Salt and pepper
  • 912 x 12 pieces of foil or plastic wrap

Bacon, Egg, and Cheese Breakfast Burritos:

  • 6 large flour tortillas
  • 12 eggs, beaten 
  • 6 slices of bacon, cooked until crispy 
  • 3/4 c shredded cheddar
  • Salt and pepper
  • Olive oil 
  • 612 x 12 foil squares 

Instructions

For the Green Chile Beef Burritos: 

  1. Add a few T olive oil to a medium sized non-stick skillet over medium high heat.  Add ground beef and cook, breaking up with the back of your spoon until fully cooked and crumbly.  Drain any excess grease, season with salt and pepper, and add green chiles; set aside.
  2. Whisk eggs in a large mixing bowl with salt and pepper.
  3. Heat up another few T oil in a large non-stick skillet over medium heat.  Add eggs, and cook, stirring continuously until scrambled to your liking.  Remove from heat; set aside.
  4. Set up assembly line before you begin: tortillas, eggs, beef, cheese, foil squares.  Add 1/3 c of egg mixture to the center of each tortilla followed by 1/3 c beef mixture and a few T cheese.
  5. Fold the bottom of the tortilla completely over the filling, followed by the two opposite sides of the tortilla then roll tightly so that the entire burrito is sealed.
  6. Wrap it tightly in foil/plastic wrap and using a sharpie write the type of burrito on the outside.  Store in the fridge for up to 5 days or in the freezer for up to 2 months. *See notes for re-heating information.

For Bacon, Egg, and Cheese Burritos:

  1. Preheat oven to 400 degrees and line baking sheet with foil.  Add bacon to Sheetpan and cook for 16-20 minutes, until cooked and crispy.  Transfer to a paper towel lined plate to let cool. Once cool, roughly chop into bite-sized pieces. 
  2. In a large mixing bowl, add eggs, salt and pepper and whisk well.  
  3. Heat a few T olive oil in a large non-stick skillet over medium heat.  Add eggs and cook, stirring continuously, until scramble to your liking.  Transfer to a bowl and set aside. 
  4. Set up assembly line: Tortillas, eggs, bacon, cheese, foil.  
  5. Add about 1/2 c of scrambled eggs to the center of each tortilla, followed by bacon and a few T cheese. 
  6. Fold the bottom of the tortilla completely over the filling, followed by the two opposite sides of the tortilla then roll tightly so that the entire burrito is sealed.
  7. Wrap it tightly in foil/plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 2 months. *See notes for re-heating information.

Notes

*Re-heating frozen burritos: remove the foil and place the burrito on a microwave­-safe plate topped with a damp paper towel. Microwave for 90-120 seconds, or until completely warmed through. Serve as is or with salsa.

*Re-heating from the fridge:  remove the foil and place the burrito on a microwave-safe plate. Microwave for 45-60 seconds, or until completely warmed through.

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