Pork & Green Chili Breakfast Burrito

12
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #33323

September 12, 2019



"Native American"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (407.9 g)
  • Calories 696.3
  • Total Fat - 39.2 g
  • Saturated Fat - 14 g
  • Cholesterol - 953.1 mg
  • Sodium - 838 mg
  • Total Carbohydrate - 33.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 3.9 g
  • Protein - 50.7 g
  • Calcium - 365.4 mg
  • Iron - 6.6 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.6 mg

Step 1

Put drained chilies to a large bowl. Set aside.

Step 2

Cook ground pork in skillet, breaking into chunks.

Step 3

Add the diced onion and let it cook along with the pork. Season

Step 4

When pork is browned, remove from pan and add to the bowl with the canned green chili.

Step 5

Drain any excess oil from the pan.

Step 6

Add hashbrowns to the pan and cook, If necessary, add oil. Salt and pepper as desired.

Step 7

When done, add to the bowl with the pork/green chile mixture.

Step 8

Wipe skillet clean.

Step 9

Whisk eggs together and scramble in the skillet.

Step 10

Just before the eggs are finished, top with shredded cheese.

Step 11

When the cheese begins to melt and the eggs are cooked, remove from pan and transfer to a separate bowl.

Step 12

Warm tortillas by wrapping in a clean, damp kitchen towel and microwaving for 30 seconds or until warm throughout. Add desired amount of salsa eggs and green chile mix to each tortilla and roll into a burrito.

Step 13

Serve immediately or wrap in foil and freeze for later.

Tips & Variations


No special items needed.