Easy Hatch Chili Cheddar Breakfast Burritos
A simple, comforting breakfast burrito featuring fluffy eggs, smoky roasted Hatch chilies, and sharp cheddar cheese wrapped in a soft tortilla. Perfect for quick mornings or relaxed brunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Southwestern
Ingredients
Scale
- 6 large eggs, room temperature
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup roasted Hatch chilies, peeled and chopped (fresh or jarred)
- 4 large flour tortillas (about 10-inch diameter)
- 2 tablespoons milk or cream (optional)
- 1 tablespoon unsalted butter or oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional extras: diced onions or scallions, smoked paprika, salsa verde
Instructions
- Prepare the hatch chilies: If using fresh, roast under broiler or over gas flame until blackened on all sides (about 5-7 minutes). Place in a bowl covered with plastic wrap or towel to steam for 10 minutes. Peel off skins, remove seeds if desired, and chop roughly. If using jarred, drain and chop.
- Beat the eggs: Crack 6 large eggs into a bowl. Add 2 tablespoons milk or cream, a pinch of salt, and freshly ground black pepper. Whisk until fully combined and slightly frothy (about 30 seconds).
- Heat the pan: Place skillet over medium heat and add 1 tablespoon unsalted butter or oil. Let melt and coat pan evenly without browning.
- Cook the eggs: Pour egg mixture into hot pan. Let sit untouched for 20 seconds, then gently stir with spatula, scraping bottom. When eggs are halfway set but still creamy (2-3 minutes), fold in shredded cheddar and chopped hatch chilies. Cook another minute until eggs are fully cooked but moist. Avoid overcooking.
- Warm the tortillas: While eggs finish cooking, warm tortillas on dry skillet or toaster oven for 20-30 seconds per side until soft and pliable.
- Assemble burritos: Spoon equal portions of egg mixture onto center of each tortilla. Add optional extras like salsa verde or scallions. Fold sides over and roll tightly from bottom up to encase filling.
- Optional final touch: For crispy exterior, place burritos seam-side down in dry skillet over medium heat for 1-2 minutes per side until golden and slightly crisp.
Notes
Cook eggs on medium to low heat for creamy, fluffy texture. Warm tortillas before assembling to prevent tearing. Roasting fresh Hatch chilies enhances smoky flavor but jarred chilies are a good shortcut. Burritos can be made ahead and reheated. Toast assembled burrito for a crispy exterior if desired.
Nutrition
- Serving Size: 1 burrito
- Calories: 335
- Sugar: 2
- Sodium: 400
- Fat: 19
- Saturated Fat: 8
- Carbohydrates: 27
- Fiber: 2.5
- Protein: 19
Keywords: breakfast burrito, hatch chili, cheddar cheese, easy breakfast, quick breakfast, southwestern breakfast, homemade burrito