Green Chile Breakfast Burritos

Name: Green Chile Breakfast Burritos
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 18 large eggs; 2 lb bacon; 4 cups diced breakfast potatoes; 3 cups shredded cheddar; 3 cups roasted green chile sauce; 10 large flour tortillas; 1 cup sour cream; 1/2 cup cilantro

Flour tortillas stuffed with eggs, potatoes, bacon, and Hatch chile sauce.

Prep: 25 min
Cook: 25 min
Serves 10
Difficulty: medium

Green chile, potatoes, eggs, and cheese in flour tortillas — Southwest hall breakfast with real heat.

1013Cal

60gProtein

35gCarbs

70gFat

Ingredients

18 large eggs
2 lb bacon
4 cups diced breakfast potatoes
3 cups shredded cheddar
3 cups roasted green chile sauce
10 large flour tortillas
1 cup sour cream
1/2 cup cilantro

Instructions

Crisp potatoes and bacon: Cook bacon in sheet pans at 400°F until crisp, drain, and crumble. Render bacon fat on the griddle and crisp diced potatoes in a single layer until golden on all sides; season with salt and pepper.
Scramble eggs: Soft-scramble eggs in batches over low heat with butter—they should look glossy and barely set. Fold in half the cheese off heat so it melts gently without squeezing out moisture.
Warm tortillas and sauce: Warm green chile sauce in a pot over low heat. Steam or griddle tortillas until pliable so they roll without tearing at the seams.
Roll the burritos: Divide eggs, potatoes, bacon, and cheese across tortillas. Fold sides in, roll tight, and place seam-side down on a sheet pan. Optional: griddle seam-side down 2 minutes to seal.
Serve smothered or wrapped: Serve burritos whole in foil for handheld line service, or split two per plate and ladle warm green chile sauce over the top with sour cream and cilantro. Add lime at the line.

Station workflow

Set up a rolling station with all fillings in baking dishes before scrambling the last batch of eggs.
Warm tortillas in batches of five so they do not dry out on a hot holding surface.
Keep green chile sauce on low with a ladle ready—smothered burritos need sauce at serving temp.

Cleanup

Wipe bacon grease from sheet pans while still warm with paper towels before washing.
Soak griddle scrapers immediately after potato service—starch burns on fast.

Leftovers

Wrap burritos individually in foil and reheat at 325°F for 15 minutes; open foil last 5 minutes to crisp.
Chop leftover burritos into a chilaquiles bake with extra green chile sauce and cheese.