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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Breakfast Burritos

Makes: 8 servings
Prep 45 mins Chill  overnight Heat 15 mins
Chicken Breakfast Burritos
Ingredients
  • 3  tablespoons  butter
  • 1 1/2  cups  refrigerated shredded hash brown potatoes
  • 2  cloves garlic, minced
  • 1/4  teaspoon  ground cumin
  • 3/4  cup  diced cooked chicken or ham, or crumbled, cooked pork sausage patties or links
  • 6  eggs
  • 1/3  cup  milk
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 8 10  inches  flour tortillas
  • 1 4  ounce can  diced green chile peppers, drained
  • 1 1/4  cups  shredded Colby and Monterey Jack cheese (5 ounces)
  •  Red and/or green salsa
Directions The day before::

1. For filling, in a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.

2. In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

3. Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chile peppers among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy foil and chill overnight.

Tailgate day::

4. Tote foil-wrapped burritos and salsa in an insulated cooler with ice packs.

5. At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place foil-wrapped burritos on grill rack over center of grill, stacking slightly, if necessary. Cover and heat about 15 minutes or until heated through, turning and rearranging once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and heat as above.) Serve burritos with salsa.

From the Test KitchenMust-have equipment:
  • Insulated cooler with ice packs
  • On-site grill (with a cover)
Nutrition Facts (Chicken Breakfast Burritos)
  • Servings Per Recipe 8,
  • cal. (kcal) 364,
  • Fat, total (g) 19,
  • chol. (mg) 198,
  • sat. fat (g) 9,
  • carb. (g) 32,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 17,
  • vit. A (IU) 583,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 614,
  • Potassium (mg) 294,
  • calcium (mg) 232,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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