🌯 Egg Burrito with Green Chili & Cheese
🕒 Ready in: 20 minutes
Servings: 2 burritos (easily scalable)
🧀 Ingredients:
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4 large eggs
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2 large flour tortillas (10-inch)
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1/4 cup diced green chilies (canned or fresh roasted)
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1/2 cup shredded cheddar or pepper jack cheese
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1 tablespoon butter or oil
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1/4 cup chopped onions (optional)
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Salt & pepper to taste
Optional Add-ins:
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1/4 cup cooked hash browns or diced potatoes
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Salsa or hot sauce
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Chopped cilantro
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Diced tomatoes
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Avocado or guacamole
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Sour cream
🍳 Instructions:
1. Prepare the Filling:
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Heat butter/oil in a non-stick skillet over medium heat.
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If using onions, sauté until soft (2–3 min).
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Crack in the eggs and scramble until just set.
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Stir in green chilies and season with salt & pepper.
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Turn off heat and sprinkle cheese over the eggs so it melts slightly.
2. Warm the Tortillas:
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Warm tortillas in a dry skillet or microwave for ~15 seconds to make them pliable.
3. Assemble the Burritos:
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Divide egg mixture between the tortillas.
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Add any extra toppings (hash browns, avocado, salsa, etc.).
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Fold in the sides, then roll tightly from the bottom up.
4. Optional: Toast the Burrito
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Place the wrapped burrito seam-side down in a dry pan over medium heat for 2–3 minutes per side to crisp it up.
✅ Tips:
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Want extra heat? Use hot Hatch green chilies or add jalapeños.
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Freeze-friendly: Wrap tightly in foil and freeze. Reheat in microwave or oven.