Breakfast burritos are one of my husband’s favorite breakfast foods. So, I’m always looking for ways to put a fresh twist on this portable morning meal. Fresh cilantro, eggs, & bell peppers at the local Farmer’s Market inspired these Green Chile Breakfast Burritos.
Here’s what you need… Don’t you just love the shell colors of the farm-fresh eggs?!
In a large skillet, melt the butter. Sauté bell peppers in butter until crisp-tender.
In a bowl, beat together eggs, milk, salt, and pepper.
Pour into skillet with peppers. Cook and stir eggs and peppers until eggs are almost cooked. Remove from heat.
Divide egg & bell pepper mixture between tortillas.
Top each with about 2 tablespoons cheese…
Some cilantro…
And 1 to 2 tablespoons green chile enchilada sauce.
Roll up and serve immediately.
Green Chile Breakfast Burritos
Ingredients
- 1 tablespoon butter
- 1 bell pepper diced
- 3 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 Old El Paso® flour tortillas
- 1 10-oz can Old El Paso® Green Chile Enchilada Sauce
- 1 bunch fresh cilantro
- 1/2 cup shredded cheese cheddar, Monterey Jack, etc., or a blend
Instructions
- In a large skillet, melt butter. Sauté bell peppers in butter until crisp-tender.
- In a bowl, beat together eggs, milk, salt, and pepper. Pour into skillet with peppers. Cook and stir eggs and peppers until eggs are almost cooked. Remove from heat.
- Divide egg & bell pepper mixture between tortillas. Top each with about 2 tablespoons cheese, some cilantro, and 1 to 2 tablespoons green chile enchilada sauce. Roll up and serve immediately.
Disclosure:
I received payment from Old El Paso®for recipe development purposes. All opinions expressed are my own.