My first breakfast burrito came out of a grocery store freezer and tasted like a disappointment. But my favorite breakfast burrito ever (eaten in New Mexico hot from the kitchen) was bright with jewels of green chile and plump with a cozy mix of hash browns bacon cheese and scrambled eggs. In my eyes it remains the benchmark by which all future breakfast burritos should measure up. And that’s the challenge with make-ahead breakfast burritos: Most are freezer-burned and mediocre. Here’s how to bring yours as close to your own breakfast burrito benchmark as possible.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Joshua Weissman | 2020-12-09 15:00:01 |  4,919,259 Views |
The Perfect Breakfast Burrito (3 Ways)
These are the best breakfast burrito making tips created by other breakfast burrito lovers.
On saving time: "BUY FROZEN HASH BROWNS! I doubled the recipe and it took an hour longer to make the STUPID hash browns and it was a huge mess. But the recipe overall was ah-mazing!" — healthnut13 a fan of New Mexico Green Chile Breakfast Burritos
On working with green chiles: "Be careful not to overcook the peppers when simmering them as they can lose their flavor since they're already roasted/cooked. And if you can find them use the FROZEN Hatch green chiles." — SunnyRJ a fan of New Mexico Green Chile Breakfast Burritos
