ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mesa Verde Breakfast Burrito

Photo: James Carrier
Yield Makes 6 servings
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.


  • 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.)
  • Chili con queso salsa

Nutrition 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

How to Make It

  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.