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Denver Breakfast Burrito Recipe

Denver Breakfast Burrito Recipe

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PJ's Organics Breakfast Burrito

Denver Breakfast Burrito Recipe

Inspired by PJ's Organics, a line of organic and frozen burritos, this Denver breakfast burrito flaunts delicious flavor and nutritious ingredients for a healthy and uplifting start to your day.


  • 2 Teaspoons coconut cooking oil or a personal favorite
  • 1/2 organic red bell pepper
  • 1/2 organic green bell pepper
  • 1/2 small organic red onion
  • 1 Teaspoon pepper
  • 1 Teaspoon salt
  • 4 organic eggs
  • 1/3 Cup organic cheddar cheese
  • Cooking spray
  • 1 Flour tortilla


Calories Per Serving735

Folate equivalent (total)228µg57%

Denver Mayor Declares October 14 Breakfast Burrito Day

If New York City is all about bagels, and Austin calls itself breakfast taco-central, Denver is known for green chili breakfast burritos. Residents of the Mile High City love this breakfast dish so much that their mayor, Michael Hancock, just created the first-ever Breakfast Burrito Day.

This blessed holiday will be observed on Saturday, October 14. One of Colorado’s most popular Mexican restaurant franchises, Santiago’s, will be spearheading Breakfast Burrito Day—they plan to offer their popular breakfast burrito for just $1.25. Just know that you can’t arrive with a plan to stock up on a month’s worth of to-go burritos, as the special price will be limited to five breakfast burritos per person.

Denver isn’t the only place that&aposs dedicated a holiday to their favorite food. Philadelphia has made March 24 (technically National Cheesesteak Day) a citywide day of celebration, with free and discounted sandwiches available all over the area. The whole state of New Jersey celebrates their iconic food, Taylor Ham, with their Pork Roll Festival in May. Chicago also pays tribute to their favorite dressing of a dish—the Chicago-style hot dog (all-beef frank, pickle, celery salt, peppers, relish, diced onions, and tomatoes on a poppyseed bun) with free and discounted wieners throughout the city on July 19. The Windy City is so passionate about their hot dog accoutrement that Heinz played a trick on Chicago this summer. The condiment company stocked containers of 𠇌hicago Dog Sauce” at restaurants throughout the city that turned out to be nothing more than ketchup, the very last thing a Chicago native would want.

Of course, citywide and national food holidays seem a constant annoyance in the world of social media, but when a good dish is celebrated, we’re still game to enjoy the discounts. Not sure you’ll make it to Denver in October? Celebrate Breakfast Burrito Day yourself by making a big batch of make-ahead burritos, and stash them in the freezer for emergency breakfasts.

Recipe Summary

  • 2 tablespoons butter
  • ½ cup sliced onion
  • ¼ cup chopped cooked ham
  • ¼ cup chopped green bell pepper
  • 4 eggs, beaten
  • ½ cup shredded Monterey Jack cheese
  • 4 (8 inch) flour tortillas
  • ¼ cup salsa

Melt butter in a skillet over medium-low heat saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. Pour eggs into ham-vegetable mixture cook and stir until eggs are scrambled and cooked through, about 5 minutes.

Sprinkle Monterey Jack cheese over egg mixture cook and stir until cheese is melted, 2 to 3 minutes. Serve egg mixture in tortillas top with salsa.

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Breakfast Burrito Recipes

Spice up your morning with our collection of breakfast-time burrito recipes. You might already know how important breakfast is, so enjoy these breakfast burritos! Some of these make great make-ahead breakfast dishes, and others you'll want to eat fresh! Some of these burrito recipes for breakfast time contain sausage, and some are vegetarian. Explore some of our other great breakfast and brunch recipes like our breakfast sandwiches or breakfast recipes with eggs, too! Our breakfast-time and brunch burrito recipes are sure to get the whole family excited.

Spice up your morning with our collection of breakfast-time burrito recipes. You might already know how important breakfast is, so enjoy these breakfast burritos! Some of these make great make-ahead breakfast dishes, and others you'll want to eat fresh! Some of these burrito recipes for breakfast time contain sausage, and some are vegetarian. Explore some of our other great breakfast and brunch recipes like our breakfast sandwiches or breakfast recipes with eggs, too! Our breakfast-time and brunch burrito recipes are sure to get the whole family excited.


At the Original Pancake House in Denver, we believe breakfast is the best meal of the day. It seems like a shame to only have breakfast once per day, so sometimes we like to make breakfast again and treat our family to ‘breakfast-for-dinner!’ If you like to have your bacon and eggs multiple times a day, here are a few great breakfast-for-dinner recipes to try!

Breakfast Burritos - Easy and fun to assemble, these breakfast burritos will be a crowd pleaser! Choose your favorite fillings - eggs, sausage, bacon, hash browns, potatoes, cheese and then offer a variety of fun toppings like green chile sauce or salsa. Best of all, you can have the whole meal ready and on the table in 15 minutes. Here is an easy recipe courtesy of the Pioneer Woman and Food Network.

Chicken and Waffles - Sweet and savory flavors meld oh-so-well in this classic southern dish. Simply make your favorite waffles, pan fry a batch of chicken, and top it all off with syrup. Kids will love the idea of pouring syrup all over their dinner and adults will love the homey goodness! Try this tasty classic recipe from Grandbaby Cakes .

Corned Beef Hash - A perfect winter warmer, corned beef hash makes a great meal any time of day. To save time you can buy corned beef already prepared from your local deli. Then simply bake with potatoes and seasonings, and top with a runny egg. Yum! Try this recipe from Bon Appetit .

If you need inspiration on more breakfast-for-dinner ideas, come on in to OPH and peruse our menu, we’re sure you’ll find plenty of good ideas for your next evening meal! We hope to see you soon!

Denver- Breakfast Burritos

My heart was broken today. I got up early and made the long drive from SE Denver back up to old stomping grounds in N Denver to pick up a big order of Breakfast Burritos from Sophia's on 72nd and Federal. I simply can't find any thing down south that compares. I pull around the corner on 72nd and. OMG.. the horror! Sophia's is closed and has been re-opened as "Mia's". I say a prayer to Saint Pasilla (patron protector of spicy foods) and go inside.. hoping that the recipes stayed in the kitchen but the ownership changed. It wasn't to be. We now have big wads of scrambled eggs.. a little chile.. sparse potatoes.. light cheese. flavorless tortilla. Not inedible.. and probably healthier. but definitely not worth a long drive!

Now granted, everyone has a different opinion about what makes a breakfast burro great. So I'll lay out mine: gravy-based new mexican green chile that is decidedly spicy. eggs that are integrated and not just "dry scrambled eggs wrapped in a tortilla". No skimping on the cheese. Not smothered but hand-held (even if a little sloppy). Crispy chorizo or bacon a plus but not necessary. A pronounced taste of onion or tomato is a definite minus.

I like the green chile at Santiago's so perhaps there's hope that they do a good breakfast burrito. Viva Burrito makes good mexican food but not New mexican food- ie: no green chile. El Chubby's Hampden and El Chubby's Aurora make good greasy burritos but 1) eggs too dry 2) chorizo TOO greasy 3) not enough cheese 4) not enough chilies in their chile!

Who knows where else I should try?? I feel like I've had a death in the family!!

  • 4 eggs (large)
  • 1/8 cup corn (frozen)
  • 1 tablespoon milk (1%)
  • 2 cups green pepper (2 Tablespoons, diced)
  • 1/4 cup onion (minced)
  • 1/16 cup tomatoes, fresh (1 Tablespoon, diced)
  • 1 teaspoon mustard
  • 1/4 teaspoon garlic (granulated)
  • hot pepper sauce (optional)
  • 4 flour tortillas (8 inch)
  • 1/4 cup salsa (canned)

Preheat oven to 350 degrees.

1. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.

2. Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.

3. Bake for 20-25 minutes until eggs are set and thoroughly cooked.

4. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas. The steam can be hot.

5. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.

Cheesy Bacon Breakfast Burrito

There's no ONE right way to make a breakfast burrito. But if you follow these easy rules, you're guaranteed perfect results (that can cure any hangover!) every time.

1. Cook the potatoes in bacon fat.

All the best breakfast burritos have some sort of potato component (we love a double carb moment). To keep prep to an absolute minimum, we use frozen hash browns. Crisping them up in the bacon fat will lend them a great crunch and a touch of bacon-y flavor. if you're more into country-style, you can make our favorite pan-fried potatoes instead.

2. Season the eggs at the last minute.

According to Gordon Ramsay, adding salt in the beginning draws out moisture and makes eggs watery. So wait to do it until the very end.

3. Use a sharp, tangy, or spicy cheese.

Obviously cheddar is perfect because it melts nicely. But gouda (sharp), goat cheese (tangy), or pepper jack (spicy) work really too. Mild varieties like mozzarella or Monterey jack are totally acceptable but they don't add nearly as much flavor.

4. Don't use a cold tortilla.

It'll be really hard to fold and roll and will likely break on you. Warm or room temp makes things much easier. And if you're still struggling knowing how to do it, watch around :30 of this Cheesy Baked Burrito vid.

Tried making these burritos? Let us know how they came out in the comments below!

Serves 3 to 6 (makes 3 large burritos)

  • 1 pound small round yellow potatoes , cut into ½ inch pieces
  • Extra-virgin olive oil , for drizzling
  • ½ teaspoon smoked paprika
  • Pinches of red pepper flakes
  • 1 red bell pepper
  • 3 12-inch tortillas
  • 1 cup fresh spinach
  • ½ cup shredded red cabbage , optional, for color and crunch
  • 9 scrambled eggs
  • ¾ cup cooked black beans , drained and rinsed
  • ½ cup pico de gallo
  • 1 ripe avocado
  • ½ cup cilantro leaves
  • Sea salt and freshly ground black pepper
  • 1 lime , for squeezing
  • Cilantro Lime Dressing , for dipping

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.

Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.

Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.

To make these burritos in advance, I recommend wrapping them in foil and storing them in the fridge for 1 to 2 days. Or better yet, make the components in advance and wrap them as you’re ready to eat. I personally don’t enjoy frozen/thawed eggs, so I don’t suggest freezing these.

Watch the video: Τάκος με Κιμά. Άκης Πετρετζίκης (December 2022).