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Chili-Topped Breakfast Burritos

Chili-Topped Breakfast Burritos

Give your breakfast an extra kick this morning.

Gluten Free:
No
Serving Size:
8
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (2 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 2 tablespoons butter, divided
  • 1 cup sliced green bell pepper
  • 1 cup sliced red bell pepper
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped red onion
  • 6 large eggs, lightly beaten
  • 1/2 cup milk
  • 8 (6-inch) flour tortillas
  • 1 (15-ounce) can HORMEL® Chili No Beans
  • 1 1/2 cups finely shredded Cheddar and Monterey Jack cheese blend

Directions

  1. Heat oven to 350°F.
  2. In large skillet, melt 1 tablespoon butter. Add bell peppers, mushrooms and onion; sauté until tender. Remove from skillet.
  3. Meanwhile, in bowl, whisk together eggs and milk.
  4. In skillet, melt remaining 1 tablespoon butter. Add egg mixture; cook until soft scrambled. Add sautéed vegetables; stir to combine.
  5. Spoon egg mixture down center of each tortilla; roll up. Place tortillas seam-side-down in 13x9-inch baking dish. Cover tortillas with chili; sprinkle with cheese.
  6. Bake burritos 20 to 25 minutes or until hot and bubbly. Serve with salsa, sour cream, guacamole and sliced green onions, if desired.