Breakfast is my favorite meal. I believe you can eat it just about anytime; I love eggs with a side of veggies for lunch (aka brunch) and cereal for dinner (is that brenner?)

My latest obsession, thanks to the boyfe, is the breakfast burrito. The green chili breakfast burrito to be exact. It all started on New Years Day; we spent a few days in the mountains with a friend who introduced us to her neighbor friend, whose Mom made a mean batch of green chili to kick off 2013 right.

Green chilies simmered with pork, tomatoes and spices partnered with soft tortillas, eggs, refried beans and cheese completed the meal, which quickly became the boy’s new favorite. He seriously hasn’t stopped talking about it since that day. Now I’ve had a few breakfast burritos before but I never experimented with them at home; the boyfe typically gets what he wants so I accepted the challenge to become a breakfast burrito/green chili connoisseur. Below is the result of that quest. Well, one of them. I’ve literally made green chili every week this month, each time with a slight variation, and I don’t see any sign of stopping.

I’m not big on refried beans so my recipe doesn’t include them but feel free to add them and modify this recipe as you see fit. Also, use whatever meat you want (in addition to what’s below, I recommend mild Italian sausage). This particular recipe is from when I was making a big batch (15 burritos!) to feed some friends for a long ski weekend so I doubled up on meat here; to make about five burritos you will probably use 3/4 lb of meat, or less for single burritos. Instead of roasting my own green chillies I just bought the ready-to-go chillies in a jar, of which I prefer the hot green chillies but you can use whatever heat suits your taste. Okay, on to the recipe!

Chorizo and Turkey Green Chili Breakfast Burritos

Ingredients
1 lb. chorizo
1 lb. ground turkey
1 medium onion, chopped
16 oz green chillies
1 can petite diced tomatoes
1 1/2 cups chicken broth
2-3 garlic cloves, chopped
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons cornstarch
few shakes of parsley
pinch of salt and pepper
tortillas of choice
as much shredded cheese as you want
eggs
Cholula (what doesn’t it taste good on?)

Steps
Cook the meat in a large saucepan with sides.

At the same time, sauté the onion and garlic with the oregano and cumin in a small pan.

Once the meat is browned, drain excess fat from the pan. Return the pan with cooked meat to the stove; once the onion softens and browns, add to the meat. Add green chillies and tomatoes (drain the tomato juice but keep the green chili juice). Pour the chicken broth over the ingredients in the pan and mix well. Allow to come to a boil.

Add the cornstarch and stir well; depending on how thick you want your chili, add more (thicker) or less (thinner). Turn down heat and let simmer for about 15 minutes. Meanwhile, mix eggs (I prefer two egg whites to one whole egg but feel free to mix your eggs however you choose) with parsley, salt and pepper. Scramble eggs to your liking.

If preparing your burritos to eat right away, heat your tortillas in a pan with a little bit of cooking spray or microwave them with a paper towel on top to hold in the moisture. Once everything is done and your chili has thickened, break open the tortillas and layer chili over eggs, topped with shredded cheese.

Wrap up your tortilla like a burrito, folding in two sides and pulling over the remaining sides like an envelope.

Serve with a Bloody Mary and Cholula. Enjoy!

Burritos can also be stored in the freezer for quick on-the-go breakfasts but I don’t blame you if you can’t wait :)

Some tips
If freezing, let chili and eggs cool before wrapping in the tortilla; I’ve learned that this minimizes sogginess and is just as easy to wrap up.
Store in aluminum foil and place in the freezer; when ready to eat just toss them in the oven on 375 for about 15-20 minutes while you get ready in the morning. Then grab and go!