While compiling a list of last year’s best recipes, I quickly discovered that I don’t cook breakfast enough. We do tend to spend a fair amount of time on the weekends picking up bagels from our local Bagel Cafe and visiting Gerome, our favorite local Herdonite, who always has a cheerful smile and greeting for us upon sight. Maybe, it’s not that I don’t cook breakfast enough, it’s just that it is always the same thing over, and over, and over again. I think by now that almost everyone here knows how to scramble an egg or hop in their car to find the best local place to buy bagels, so why should I be the one to waste my time and yours by giving you a tutorial? If you can’t make eggs for breakfast by this point in your life, then you really shouldn’t be allowed in the kitchen.

This year is all about cooking at home for me, and to kick it off right, I made these breakfast burritos smothered in green chile enchilada sauce, using leftover ham and roasted potatoes that I had kicking around. There’s nothing super fancy or technical about this dish; it’s just a great way to use up some leftovers and create an amazing breakfast dish at the same time. It’s also a great way to feed a bunch of people fairly quickly and make it seem like you spent all morning in the kitchen. They won’t even realize that you basically just spent lots of time heating individual things up, throwing them on a flour tortilla, and practically drenching them with green chile enchilada sauce and a healthy sprinkling of cheddar cheese.

If you’re ever in the Herndon, Virginia area, make sure to pay a visit to Gerome at the Bagel Cafe. He’s absolutely charming, welcoming, hilarious, and all the good words you can think of. He’s just one of the people in this little ol’ town that make life so gosh darn fun to be a part of. While you’re there, make sure to try the BLT or the green olive cream cheese, which just so happen to be my all-time favorites. By the way, I’m not getting paid to write about any of this; I just really like bagels, green olive cream cheese, and a friendly smiling face early in the morning.

Ingredients:

• 1 Cup Finely Diced Ham
• 1 1/4 Cups Roasted Diced Potatoes or Fully-Cooked Hash Browns
• 1/2 Teaspoon Unsalted Butter (Extra for Buttering Baking Dish)
• 6 Eggs
• Sea Salt
• Freshly Ground Black Pepper
• 5 Flour Tortillas
• 1 1/2 Cups Shredded Colby Cheese
• 1 (10-oz.) Can Green Chile Enchilada Sauce
• 1 1/2 Cups Shredded Extra Sharp White Cheddar
• 1 Tablespoon Freshly Snipped Chives

Directions:

1. Preheat oven to 350 degrees.
2. In a large sauté pan, brown the diced ham over high heat; set aside on a small plate.
3. In the same pan, reheat the roasted potatoes or hash browns if needed; set aside on a small plate.
4. Reduce the heat to medium-low heat and add butter to the sauté pan.
5. In a medium bowl, whisk the eggs together with the salt and pepper and then add them to the melted butter in the saute pan. Cook the eggs, stirring often, until just set; set aside on a large plate.
6. Place half of the enchilada sauce in the bottom of a buttered rectangular baking dish.
7. Place the flour tortillas on a counter or tabletop and evenly distribute the eggs, potatoes, diced ham, and Colby cheese on top of them. Make sure to put the filling in a line down the center of each tortilla. Wrap each tortilla, folding the sides in and then tightly rolling each one up like a burrito.
8. Place each burrito on top of the enchilada sauce in the baking dish seam-side down.
9. Top with the remaining enchilada sauce, cheddar cheese, and chives.
10. Bake for 15 to 25 minutes, or just until the cheese begins to brown.

Suggestions:

• Buttering the baking dish will help to prevent the burritos from sticking to the dish.
• Do not overcook the eggs because they will need to be baked for an additional 15 to 25 minutes. You don’t want them to be runny, however, you don’t want them to be super dry either.
• Use a baking dish that will allow your burritos to fit snugly together so that they do not start to unroll.
• Reserve a few pieces of diced ham to garnish the top of the burritos before baking.

Improvements:

• Replace the diced ham with sausage or bacon.
• Use red chile enchilada sauce in lieu of green.
• This Jacques Pepin Collection Menu Baker is the perfect baking dish to serve these burritos in. It’s the perfect size and shape and will look gorgeous on your table.

• Top with freshly chopped scallions. Invest in a pair of good quality kitchen shears like these Gourmet Kitchen Shears to make your life easier and snip chives or scallions with ease.

Print

Yum

Breakfast Burrito Green Chile Enchiladas

Ingredients:

• 1 Cup Finely Diced Ham
• 1 1/4 Cups Roasted Diced Potatoes or Fully-Cooked Hash Browns
• 1/2 Teaspoon Unsalted Butter (Extra for Buttering Baking Dish)
• 6 Eggs
• Sea Salt
• Freshly Ground Black Pepper
• 5 Flour Tortillas
• 1 1/2 Cups Shredded Colby Cheese
• 1 (10-oz.) Can Green Chile Enchilada Sauce
• 1 1/2 Cups Shredded Extra Sharp White Cheddar
• 1 Tablespoon Freshly Snipped Chives

Directions:

1. Preheat oven to 350 degrees.
2. In a large sauté pan, brown the diced ham over high heat; set aside on a small plate.
3. In the same pan, reheat the roasted potatoes or hash browns if needed; set aside on a small plate.
4. Reduce the heat to medium-low heat and add butter to the sauté pan.
5. In a medium bowl, whisk the eggs together with the salt and pepper and then add them to the melted butter in the saute pan. Cook the eggs, stirring often, until just set; set aside on a large plate.
6. Place half of the enchilada sauce in the bottom of a buttered rectangular baking dish.
7. Place the flour tortillas on a counter or tabletop and evenly distribute the eggs, potatoes, diced ham, and Colby cheese on top of them. Make sure to put the filling in a line down the center of each tortilla. Wrap each tortilla, folding the sides in and then tightly rolling each one up like a burrito.
8. Place each burrito on top of the enchilada sauce in the baking dish seam-side down.
9. Top with the remaining enchilada sauce, cheddar cheese, and chives.
10. Bake for 15 to 25 minutes, or just until the cheese begins to brown.

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