Pork & Green Chili Breakfast Burrito
September 12, 2019
- 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
Put drained chilies to a large bowl. Set aside.
Cook ground pork in skillet, breaking into chunks.
Add the diced onion and let it cook along with the pork. Season
When pork is browned, remove from pan and add to the bowl with the canned green chili.
Drain any excess oil from the pan.
Add hashbrowns to the pan and cook, If necessary, add oil. Salt and pepper as desired.
When done, add to the bowl with the pork/green chile mixture.
Wipe skillet clean.
Whisk eggs together and scramble in the skillet.
Just before the eggs are finished, top with shredded cheese.
When the cheese begins to melt and the eggs are cooked, remove from pan and transfer to a separate bowl.
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.
Serve immediately or wrap in foil and freeze for later.
Tips & Variations
No special items needed.