These creamy dreamy Southwest burritos will spice up your mornings! Prepare them for a quick fresh treat or freeze a double batch for later (see blog post for details). Select tortillas according to your allergy or dietary needs (again, many ideas in the blog post). You can find New Mexico, or "Hatch," green chiles frozen in many grocery stores or fresh in late summer. Or, substitute sauteed poblano peppers. It'll still be spectacular! A little sausage wouldn't go amiss either.
Author: Alison Diven
Recipe type: Breakfast
Cuisine: New Mexican
Serves: 6
Ingredients
12 pasture-raised eggs
¼ cup grass-fed butter (we love Kerrygold)
¼ teaspoon salt
¼ teaspoon freshly-ground black pepper
8 ounces soft goat cheese (chevre), separated into chunks
¾ cup chopped roasted New Mexico green chiles, without seeds
6-10 tortillas, depending on size
Instructions
Heat butter in a large skillet on medium-low heat. Gently scramble eggs until soft set, sprinkling with salt and pepper.
Gently warm tortillas.
For a pretty presentation, layer scrambled eggs, goat cheese, and green chiles in tortillas and wrap.
For speed, gently mix goat cheese and chiles in scrambled eggs and divide among tortillas.
Enjoy!
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/15-freezer-burrito-hacks-for-nourishing-cooks-goat-cheese-green-chile-breakfast-burrito-recipe/