I can't imagine life without the breakfast burrito. Before the rest of the country had discovered them, it was disappointing to travel outside of the Southwest and not find any because they are such a staple of breakfast here.
The best part is that it's something packable that you can carry (often called a walking burrito) as you eat. To me, it's like getting a plate of breakfast to go.
While I am a breakfast smoothie girl, I began to make breakfast burritos so Greg would have something to grab in the morning and eat on his way to school. Sometimes I'll heat one up for lunch since I work at home.
The recipe below makes about twelve burritos and we wrap each one in plastic wrap and them put them together in a ziploc bag in the freezer. If you don't have green chile accessible, you can use salsa, however, keep in mind that you want to be careful because some salsas are too wet and will make your burrito soggy. You can google frozen green chile and have it shipped to you but it's much cheaper to roast it yourself if you don't live in New Mexico (what costs you about $50 to have shipped we can buy for around $3 in the grocery store).
I like to use a thin tortilla otherwise the burrito is too thick and doughy. The Trader Joe's handmade flour ones work really well and have a good flavor.
And there are many other ways to make burritos: you can add potatoes (hash browned are the best), beans, and skip the bacon or use breakfast sausage. Experimenting with flavors will keep the burritos interesting.
The recipe for 12 breakfast burritos:
1 pound bacon (or other sausage)
A dozen eggs
13 ounce container of green chile defrosted
A dozen tortillas
Fry the bacon in a large frying pan (or I bake mine) and then allow the cooked pieces to drain the fat off on paper towels set underneath the slices. Let the bacon fat remain in the pan to cook the eggs.
With the heat set on medium underneath the pan, crack all the eggs into a bowl and mix the yolks with the whites. Pour into the heated pan and stir as they cook. When the eggs are no longer runny, add the green chile and crumble the bacon into the eggs. Stir until the ingredients have been evenly spread across the pan and everything is heated through.
Place a piece of plastic wrap underneath a tortilla and then spread a few dollops of the mix onto the tortilla. Make sure to spread it around the tortilla well (see photo) so that you always taste the mix with the flour tortilla, not just tortilla. Wrap the burrito and then secure the plastic around it.