Green Chile Breakfast Burrito — Ingredients

• 4 large burrito-size flour tortillas
• 8 large eggs
• 2 tablespoons milk or half-and-half
• 1 tablespoon butter
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon vegetable oil or olive oil
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded cheddar, Monterey Jack, or pepper jack cheese
• 1 1/2 to 2 cups hot Pueblo Green Chile, plus more for serving
• 8 ounces cooked breakfast sausage, crumbled, optional
• 6 slices cooked bacon, crumbled, optional
• 1/2 small onion, finely diced, optional
• Chopped fresh cilantro, optional
• Sour cream for serving, optional

Green Chile Breakfast Burrito — Preparation

1. Heat the oil in a large skillet over medium heat. Add the diced potatoes, season with half of the salt, and cook for 10–12 minutes, turning occasionally, until tender inside and golden on the edges.
2. If using breakfast sausage or bacon, cook it separately and keep warm. Drain excess fat before adding it to the burritos.
3. Crack the eggs into a bowl, add the milk, remaining salt, and black pepper, and whisk until evenly combined.
4. Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and cook gently, stirring with a spatula, until softly scrambled. Remove them from the heat while they are still slightly moist.
5. Warm the flour tortillas briefly on a dry skillet, griddle, or in the microwave until soft and flexible.
6. Place each tortilla on a work surface. Divide the potatoes, scrambled eggs, optional breakfast meat, shredded cheese, and about 1/4 cup Pueblo Green Chile among the four tortillas.
7. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito. Place seam-side down for a minute so the burrito holds its shape.
8. Serve immediately as-is for a hand-held burrito, or place each burrito on a plate and ladle additional hot Pueblo Green Chile over the top. Finish with cheese, onion, cilantro, or sour cream if desired.