Hearty Breakfast Burritos with Green Chiles
Hearty Breakfast Burritos with Green Chiles
Ingredients
For the Filling
- 8 slices bacon, chopped
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1/2 bell pepper, any color, diced
- 2 cloves garlic, minced
- 1 can diced green chiles, 4 ounce, drained
- 8 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
For Assembly and Serving
- 8 large flour tortillas, 10-inch
- salsa, as needed, for serving
- sour cream, as needed, for serving
- 1 avocado, sliced or mashed, for serving
Instructions
- 1
Cook the chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, or add olive oil if needed.
⏱️ 8 min
- 2
Add the diced yellow onion and bell pepper to the skillet. Sauté over medium heat for 5-7 minutes, or until softened. Add the minced garlic and drained green chiles, and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
While vegetables cook, whisk the large eggs with milk, salt, and black pepper in a medium bowl until well combined.
⏱️ 2 min
- 4
Pour the egg mixture into the skillet with the sautéed vegetables. Scramble the eggs, stirring occasionally, until cooked through but still moist. This should take about 3-5 minutes.
⏱️ 5 min
- 5
Remove the skillet from heat. Stir in the cooked bacon and 1 cup of the shredded Monterey Jack cheese until the cheese is melted and combined.
⏱️ 2 min
- 6
Warm the large flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them individually in a dry skillet over medium heat for 15-20 seconds per side until pliable.
⏱️ 3 min
- 7
To assemble each burrito, place about 1/2 cup of the egg and bacon mixture in the center of a warm tortilla. Sprinkle with some of the remaining shredded Monterey Jack cheese. Fold in the sides of the tortilla, then fold up the bottom and roll tightly from the bottom to the top.
⏱️ 5 min
- 8
Serve the breakfast burritos immediately with salsa, sour cream, and sliced or mashed avocado on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Breakfast Burritos with Green Chiles
Ingredients
For the Filling
- 8 slices bacon, chopped
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1/2 bell pepper, any color, diced
- 2 cloves garlic, minced
- 1 can diced green chiles, 4 ounce, drained
- 8 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
For Assembly and Serving
- 8 large flour tortillas, 10-inch
- salsa, as needed, for serving
- sour cream, as needed, for serving
- 1 avocado, sliced or mashed, for serving
Instructions
- 1
Cook the chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, or add olive oil if needed.
⏱️ 8 min - 2
Add the diced yellow onion and bell pepper to the skillet. Sauté over medium heat for 5-7 minutes, or until softened. Add the minced garlic and drained green chiles, and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
While vegetables cook, whisk the large eggs with milk, salt, and black pepper in a medium bowl until well combined.
⏱️ 2 min - 4
Pour the egg mixture into the skillet with the sautéed vegetables. Scramble the eggs, stirring occasionally, until cooked through but still moist. This should take about 3-5 minutes.
⏱️ 5 min - 5
Remove the skillet from heat. Stir in the cooked bacon and 1 cup of the shredded Monterey Jack cheese until the cheese is melted and combined.
⏱️ 2 min - 6
Warm the large flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them individually in a dry skillet over medium heat for 15-20 seconds per side until pliable.
⏱️ 3 min - 7
To assemble each burrito, place about 1/2 cup of the egg and bacon mixture in the center of a warm tortilla. Sprinkle with some of the remaining shredded Monterey Jack cheese. Fold in the sides of the tortilla, then fold up the bottom and roll tightly from the bottom to the top.
⏱️ 5 min - 8
Serve the breakfast burritos immediately with salsa, sour cream, and sliced or mashed avocado on the side.
⏱️ 2 min