CHIPOTLE PEPPER BREAKFAST BURRITOS
Came up with this recipe as a way to use up some leftover canned Chipotle Peppers in Adobo sauce. Everyone in my family enjoyed them as well. Try and rate!
Provided by Josh Gillman
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat frying pan (preferably non-stick) on medium heat.
- Add small amount of butter (1/2 tsp) to heated skillet.
- Chop Whole Chipotle Peppers covered in Adobo sauce into small pieces (Optional:remove seeds if you don't want as much spiciness).
- Add chopped peppers to heated butter and allow to fry for several minutes.
- Slice olives and add to pan.
- Crack all eggs into bowl and use fork to scramble them thoroughly.
- Add scrambled raw eggs to pan.
- Cook all added ingredients turning every minute or so until eggs are partially done, then add all remaining ingredients.
- Allow everything to cook to desired taste and texture, then place in a warm tortilla and enjoy.
Nutrition Facts : Calories 304.9, Fat 14, SaturatedFat 4.1, Cholesterol 332.3, Sodium 708.2, Carbohydrate 26.9, Fiber 0.5, Sugar 0.4, Protein 17.1
MILE HIGH BREAKFAST BURRITO #5FIX
5-Ingredient Fix Contest Entry. Want a good foundation for a day of skiing, snowboarding, or just a warm, tasty start to your day? Breakfast burritos are the fare of choice in Colorado. This is a homemade favorite, with a special interchangeable fifth ingredient, sure to suit adults and children alike!
Provided by omgnothingworks
Categories Potato
Time 30m
Yield 12 breakfast burritos, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Crack eggs into a large bowl and whisk briskly until incorporated.
- Open Hatch Green Chili sauce and heat on low in a small sauce pan.
- In a large non stick skillet begin to brown sausage, chopping with spatula into crumbles as you would for chili.
- When about half cooked, add 2 heaping cups Simply Potatoes Diced Potatoes with Onions, seasoning potatoes to taste. Continue cooking until sausage is browned through and potatoes are soft and picking up some color.
- Remove from skillet with slotted spoon into a large bowl and cover; pour off any drippings from skillet.
- Give eggs a final whisk in bowl and pour into the skillet, season as normal, and scramble eggs.
- When eggs are scrambled soft, return sausage and potatoes to the skillet and finish cooking, incorporating eggs, sausage and potatoes together.
- Remove from heat and serve, spooning two to three large spoonfuls onto a warm tortilla. Top with your favorite Green Chili sauce (Hatch green chili enchilada sauce is tasty and available everywhere), or, if preferred for the youngsters, sprinkle medium cheddar cheese shreds on top like a taco.
- This is a hands on breakfast, so pick them up like a taco and enjoy, no silverware necessary. In a hurry? Wrap in foil and take breakfast with you!
Nutrition Facts : Calories 844.2, Fat 51.6, SaturatedFat 16.7, Cholesterol 530.8, Sodium 1810.7, Carbohydrate 55.2, Fiber 4.8, Sugar 4.9, Protein 37.5
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