Breakfast Burritos Recipe- Burritos El Diablo!

This Breakfast Burritos Recipe has perfect eggs simmered in roasted tomato salsa with chunks of sausage or chorizo then wrapped in a warm flour tortilla with fluffy rice. Delicious!

This Huevos El Diablo Breakfast Burritos Recipe is healthy, fast and it will be one of your favorite go-to Breakfast Recipes.

In our crazy fast-paced lives, there is little time for breakfast. Just grab a yogurt or a handful of granola and everyone is out the door to meet the day. If we are lucky, there is time to throw a frozen Breakfast Burrito into the microwave and eat it on the run.

But then... there is the weekend, when we have enough time to do breakfast right.

Or a weeknight! Don't forget weeknights for the delicious brunch recipe you wish you had time to cook.

This Huevos El Diablo Breakfast Burritos Recipe is my all-time favorite breakfast recipes ever and was inspired by my Huevos El Diablo Recipe here on the blog. Instead of spooning the sauce and egg over potatoes, I added sausage to the original recipe then, wrapped it up in a tortilla with rice and beans (beans are always optional in my world).

Breakfast Burritos for dinner? You bet!

These Huevos El Diablo Breakfast Burritos make a delicious dinner recipe. They are both hearty and comforting not to mention quick after a long day.

Serve these burritos with a side of Instant Pot Breakfast Potatoes. Or, leave out the rice and beans, replace them with fried potatoes and onions inside the tortilla and roll it up with salsa and eggs inside.

You can click here for the original Huevos El Diablo Recipe.

Ingredients for This Recipe

Here is a list of the ingredients for this recipe plus helpful tips for choosing them.

• Plump, ripe tomatoes. I like Roma tomatoes in salsas and Mexican food. They have a great flavor and the textures is not mealy.
• White onions have the best flavor for Mexican or Southwest food. Yellow onions are a good alternative. Try not to use red onions, they are too sweet for this recipe
• Jalapeños have a medium heat, you can add a hotter Serrano chiles for a little more heat, if desired, or use crushed red pepper that is also in the recipe.
• Mild olive oil or vegetable oil is a good choice, they have a neutral flavor.
• Salt and freshly ground black pepper. Don't grind the black pepper too finely.
• garlic cloves
• dried Mexican oregano, if you can find it, is a good addition to your pantry. If you don't have it on hand, regular oregano is great.
• Red pepper flakes are optional. They are an easy way to add extra heat a little at a time. Do not add if using Serrano chiles. Crush them before adding to the recipe.
• Eggs. Large eggs are usually called for in baking recipes, you can use any size you wish in the Huevos El Diablo.
• Whole pinto beans are best but, cannellini or black beans are great, as well. Tip: Drain and rinse the beans before adding them.
• butter
• Flour tortillas are a must. 10 to 12 inches are best for rolling burritos.
• cooked white rice is called for but, this is a great chance to get extra flavor by using Cilantro Lime Rice or Spanish rice.
• Queso fresco is a Mexican cheese that is rather dry and crumbles easily. It comes in a round shape and is found with the other block cheeses (like cheddar) at the market. It may be near the Mexican crema. The flavor is similar to a mild feta cheese which is a good alternative.
• Fresh cilantro is optional, as well.

How to Make Huevos El Diablo Breakfast Burritos Recipe:

• Don't be afraid! Simmering the eggs is the easiest way I know to get a delicious poached egg. PLUS simmering the eggs in sauce adds flavor to the egg.
• Save time in the oven- by cutting the vegetables in half, toss them in a little vegetable or corn oil then, place them face down on a sheet pan to roast in the oven.
• For a mild sauce- remove the seeds, stems and ribs of the chiles.
• Roast the vegetables- until the skins are bubbled and charred. Remove from oven.
• Remove the skins easily- by putting "hot from the oven" vegetables in a heatproof bowl and cover the bowl with plastic wrap to steam. When they are cooled enough to handle, peel away the skins. You may not get every bit of the skins, but that's ok, it is a rustic dish.
• Save more time- pulse the veggies in a food processor (NOT a blender) until chunky. Pour into a large saute pan and bring to a simmer.
• Make a "nest" for the eggs by making indentations in the veggies with the back of a large spoon.
• REMEMBER! The sauce will continue to reduce as the eggs poach. SO, If you have a large batch of eggs to cook, start BEFORE the liquid is reduced and the sauce is too thick.
• Cook the eggs to YOUR favorite temperature. I love runny, sunny-side up eggs but, my family likes the yolk cooked through. It is easy to adjust for each person.
• Save MORE time! Use leftover rice and beans. I ALWAYS cook more rice and beans than we need so that I can use them in other dishes throughout the week.
• Heat your fresh flour tortillas BEFORE rolling the burritos so that the tortillas are soft and will bend without cracking.

Huevos El Diablo Breakfast Burritos Recipe featured in my cookbook, Burritos!

I wrote the BURRITOS! cookbook with my sister, Donna Kelly, and have featured a few of the recipe here on Everyday Southwest. Burritos! is filled with innovative recipes that feature flavors from around the world. Flavors from Asia, Morocco and back to the Ol' Southwest. PLUS dessert! Don't forget dessert burritos!

This truly is my favorite Breakfast Burritos Recipe. I make it every chance I get.

I hope you love it too! If you have any questions about the recipe you can always ask by leaving a comment here on the blog OR you can follow Everyday Southwest on Facebook and leave a comment there.

I would love to hear from you!

See you soon—

Sandy

Breakfast Burritos with Eggs El Diablo

Sandra Hoopes

Perfectly cooked eggs in a spicy sauce with sausage or chorizo make these Breakfast Burritos a delicious meal for breakfast or dinner. Rice and whole beans round out the filling for Burritos El Diablo!

5 from 9 votes

Print Recipe Pin Recipe

Course Breakfast

Cuisine American, American Southwest, Mexican, Southwest

Servings 6 servings

Ingredients

  

• 6 Roma or plum tomatoes halved
• 1 medium yellow onion halved
• 3 jalapeños stemmed and seeded, halved
• 4 tablespoons vegetable oil divided
• Salt and freshly ground pepper to taste
• 4 cloves garlic minced
• 1 ⁄2 teaspoon dried Mexican oregano
• 1 ⁄2 teaspoon red pepper akes optional
• 4 to 6 large eggs
• 1 15-ounce can cannellini or whole pinto beans, drained and warmed 2 tablespoons butter
• 4 to 6 12-inch our tortillas, warmed
• 3 cups cooked white rice
• 4 ounces queso fresco crumbled
• 3 tablespoons minced fresh cilantro

Instructions

 

• Preheat oven to broil.
• Toss tomatoes, onion, and jalapeños with 2 table- spoons vegetable oil in a large bowl. Spread on a baking sheet, cut sides down, and season with salt and pepper. Broil until skins begin to turn dark brown, 6–8 minutes. Remove charred skins and pulse in a food processor to make a chunky sauce.
• Heat remaining oil in a large skillet over medium- high heat. Add oregano, red pepper akes, and garlic and then cook until fragrant. Add sauce to skillet and bring to a boil. Reduce heat to medium low and crack eggs into sauce, one at a time. Cook until eggs are desired doneness and season with salt and pepper.
• Mash beans with a potato masher or fork, until chunky, then stir in butter until melted.
• Assemble burritos by spooning beans on tortillas. Add 1 egg and sauce. Sprinkle with queso fresco and cilantro. Roll burritos as desired.