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Breakfast Burrito Recipe Eggs El Diablo

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 3 votes
Course Breakfast
Cuisine American, American Southwest, Mexican, Southwest
Servings 6 servings


  • 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


  • 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.