Mesa Verde Breakfast Burrito

Mesa Verde Breakfast BurritoRecipe
Photo: James Carrier
Notes: Use fresh tortillas; stale ones will crack. You can also heat the burritos 1 at a time on a microwave-safe plate: Cover with microwave-safe plastic wrap and heat in a microwave oven on full power (100%) until hot, about 1 1/2 minutes.
Makes 6 servings


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1/2 pound bulk pork sausage
1 onion (1/2 lb.), peeled and finely chopped
1 can (4 oz.) diced green chilies
10 large eggs
About 1/2 teaspoon salt
About 1/2 teaspoon pepper
6 flour tortillas (10 in.)
2 cups shredded cheddar cheese (1/2 lb.)


1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage, onion, and chilies until meat is crumbled and browned, about 15 minutes. Drain off and discard fat.

2. In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs.

3. Lay flour tortillas flat on a counter. Spoon an equal portion of the meat and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with cheese. To form each burrito, fold the bare 1-inch-wide tortilla edges over filling, then roll snugly from an open edge to enclose. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.

4. Bake in a 200° oven until cheese is melted (cut a slit to test), 15 to 20 minutes; if chilled, bake in a 325° oven until hot in the center, about 15 minutes.

5. Set burritos on plates and ladle about 1/2 cup hot chili con queso salsa on and around each. Season to taste with salt and pepper.

Created date

September 2006

Nutritional Information

Calories 714
Caloriesfromfat 55 %
Protein 39 g
Fat 44 g
Satfat 21 g
Carbohydrate 40 g
Fiber 2.8 g
Sodium 1502 mg
Cholesterol 449 mg