It's hatch chile season y'all!!! Every year from about August through September my favorite chile graces us with its subtle heat and versatile flavor! I honestly would put hatch chiles on everything, but this year I'm obsessed with making a hatch green chile scramble so last weekend I stepped it up a notch and turned it into a burrito. You won't know it from taste, but there is also 1/2 cup of veggies hidden in this delicious breakfast burrito. I left that little detail out when I made them for Taylor and Lou last Saturday and they both inhaled theirs (ok, I do leave the chiles out for Lou). Whip these up for the family on the weekend, or prep the scramble at the start of the week and have it as an easy breakfast for a few days.
14 oz breakfast sausage (recipes uses 1/2 cup so cook the whole tube then freeze it in 1/2 cup portions to use for future burritos, or toss it in my sausage pizza frittata recipe)
1/2 cup frozen cauliflower rice
4 large eggs
1/2 tsp minced garlic
2 tbsp hatch green chile (love Zia brand, but you can also dice then roast fresh hatch chiles)
salt+pepper to taste
4 burrito size tortillas (Love La Tortilla Factory for flour and Siete for grain-free)
shredded Mexican cheese for serving
1) Add breakfast sausage to large skillet over medium heat and use the back of a wooden spoon to break up sausage. Cook until browned.
2) Set aside breakfast sausage on paper towel lined plate to absorb excess oil (or drain oil).
3) Place skillet back on heat, but lower to medium/low heat.
4) Add cauliflower rice and garlic cooking for 1-2 minutes.
5) Add 1/2 cup breakfast sausage and hatch chiles. Stir to combine everything.
6) Pour scrambled eggs into pan and move everything around with a spatula until eggs are cooked through.
7) Set aside scramble.
8) Warm burrito tortillas either in skillet for 5 seconds per side, or place all the tortillas on a microwave safe plate. top with lightly moist paper towel, and microwave for 20 seconds.
9) Fill center of tortilla with desired amount of cheese and scramble mixture (careful not to overfill).
10) Fold the sides of the tortilla over then proceed to roll the burrito (you know, like Chipotle does it).
11) Optional: place burrito back into warm skillet for 10-30 seconds per side for that amazing and totally worth it crispy tortilla effect.
12) Enjoy straight out of the skillet, or slice in half before serving (cannot tell you why, but it is just good cut in half). If you want just a little extra goodness, pick up some Mrs. Renfro's green salsa (a Fort Worth native like me & can be found at Whole Foods) and use liberally!
I hope y'all enjoy this recipe as much as Taylor and I do!