Breakfast Burritos

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  • 8 eggs
  • 2 tbsp drained HATCH® Select Diced Green Chiles
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp butter
  • 4 large gluten-free tortillas, warmed
  • 1/2 cup HATCH® Green Enchilada Sauce
  • 1 ripe avocado, peeled, pitted and sliced
  • 4 strips bacon, cooked and chopped
  • 1 1/3 cups Tex-Mex cheese blend
  • 4 tsp olive oil


  1. Whisk together eggs, 2 tbsp water, chiles, salt and pepper.
  2. Melt butter in a large nonstick skillet set over medium-low heat; cook egg mixture, stirring frequently, for 4 to 6 minutes or until eggs are set and soft curds have formed.
  3. Place tortillas on a single sheet of foil; spoon scrambled eggs evenly down along the center of each tortilla, leaving a 1-inch border.
  4. Top with Green Enchilada Sauce, avocado, bacon, and cheese.
  5. Fold up the bottom edge of the tortilla over the filling, then fold in the sides and, starting from the bottom, roll up tightly to enclose the filling.
  6. Brush with oil and wrap tightly in foil.
  7. Heat a large heavy skillet or grill pan set over medium heat.
  8. Toast burritos, pressing down with a spatula, for 4 to 6 minutes or until toasted and warmed through.