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Southwest Breakfast Burritos + Memorial Day recipes for the Grill

Posted by Peggy on May 23, 2014

Recipe: Southwest Breakfast Burritos


  • 12 large eggs
  • 1 tablespoon unsalted butter or canola oil, plus additional oil or cooking oil spray as needed for greasing baking pan.
  • 8-10 small (8-9 inch) tortillas (flour, corn or wheat)
  • 2-3 (4 ounce) cans chopped green chilies, mild or spicy
  • 8 ounces enchilada sauce, green or red
  • 2-3 cups shredded Monterey Jack
  • Chopped cilantro, optional
  • Your favorite hot sauce, for passing


  1. Pre-heat oven to 375 degrees.
  2. In a large bowl, whisk eggs until combined. Heat a large skillet over medium heat. Heat butter or oil, add eggs, and cook, tossing gently, until fluffy and firm, but not completely cooked; about 3 minutes. (Eggs will continues cooking in the burritos.) Stir one can of chilies, with their liquid, and 1 cup cheese into the eggs. Season to taste with kosher salt and freshly ground pepper, if desired.
  3. Coat or spray a casserole or baking dish, large enough to accommodate the burritos, with oil or cooking oil spray. Evenly divide eggs into tortillas and sprinkle 1-2 tablespoons of cheese on top of the eggs. Roll up the tortilla with the eggs and cheese inside. lining them up in the pan, seam side down.
  4. Stir another can of chills into enchilada sauce. Taste sauce, and add another can of chilis, if desired. Cover burritos with enchilada sauce and sprinkle with remaining cheese Bake, uncovered in middle rack of oven for 20 minutes, or until cheese is melted.

Number of servings (yield): 6

Active Time: 20 minutes

Bake Time: 20 minutes

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