Paleo Red Chile Breakfast Burritos
Its getting to that point in the school year where all I want to do is drink.
Granted, I’m not a student in a school for the first time in- I don’t know, 18 years, but regardless, I’m ready to take either a really really really long nap, have a bottle of wine reserved pour moi, or postpone all my IEPs to some other far, far, far away date. (Like never.)
To make matters worse, the administration in my district decided to move me, so I am getting used to a whole new caseload, whole new schools, and having to move and set-up two new therapy rooms. I worked all through this past weekend to try to get on top of the paperwork. Ugh.
Unfortunately, during the daylight hours this weekend, I did not add any vodka to my drinks. I was working from home on mounds of paperwork. I needed my wits about me…
…But I did eat some breakfast burritos. For breakfast, lunch, AND dinner. Because “breakfast burrito” is kind of a misnomer: they’re good any time of day. Really. Promise. Fiesta in yo mouth.
Since moving to New Mexico, my perspective on breakfast burritos has totally changed. I was always a fan of Chipotle, but the burritos here are at a whole ‘nother level, and trust me when I tell you I’ve tried them all.
Like the burrito from the grill inside a gas station. THE BEST. Then there was the burrito I bought on the side of the road from a shady looking food truck adorned with plastic roses. I got sick off of that one. THE WORST. But there have been a lot of burritos in between that are still fabulous, and don’t even compare to burritos from anywhere else in the country. I tell my friends all the time that the greatest thing to do in New Mexico is go to white sands, and the second greatest thing to do is Eat. All. The. Food.
So naturally, I had to create my own burrito. In my breakfast burrito, I used breakfast sausage, however, the traditional New Mexican version is to use chorizo. Feel free to swap that in if you would like, however, I have reservations about the traditional processing of said meat. (Google it.)
I also used red chile sauce, which is the hallmark of New Mexican dishes, and often separates Mexican food from New Mexican food. Red chile sauce is hard to find outside of this state, however, Trader Joe’s does carry it in their frozen section. If you still cannot find it, go ahead and use fresh salsa as a topping instead of red chile. They will still turn out great. Promise.
paleo red chile breakfast burritos
- 4 large tortillas from your favorite paleo tortilla recipe (I like this recipe from Stupid Easy Paleo)
- 2 lbs. Yukon gold potatoes (or parsnips)
- ¼ cup freshly chopped cilantro
- 2 tbsp. olive oil
- 2 tsp. cumin
- 1 tbsp. garlic powder
- ¼ cup chopped red onion
- Salt and pepper to taste
- Butter or nonstick spray for greasing pan
- 2 lbs. breakfast sausage
- 6 eggs
- 1 jalapeno, diced (with seeds removed) (optional)
- ¼ cup red chile sauce (or salsa)
- Preheat over to 350 degrees.
- Dice potatoes, place in large mixing bowl. Add cilantro, olive oil, cumin, garlic powder, red onion, salt, and pepper. Stir well to coat potatoes with oil and spices.
- Grease your lipped baking pan, and add potatoes to pan. Make sure the potatoes are evenly spaced.
- On a middle rack, bake potatoes for 30 minutes. (See note above if using parsnips.)
- While potatoes are cooking, remove casings from sausage, if applicable, and heat in a heavy bottomed pan.
- Add jalapenos and sauté with sausage. (Optional) While cooking, break up sausage pieces into a crumble with your spoon in the pan while cooking. Once thoroughly cooked, set aside.
- Break open eggs into a mixing bowl, and scramble with fork. Pour eggs into skillet and make scrambled eggs.
- After everything is cooked, add roasted potatoes, eggs with jalapenos, and breakfast sausage into a large bowl. Stir so everything is well mixed.
- Spoon breakfast burrito filling into your tortillas and roll to make a burrito. Top with red chile sauce.