Southwest Hatch Breakfast Burritos


Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.


Southwest Hatch Breakfast Burritos

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  • 1 lb Polidori Hatch Breakfast Sausage casings removed
  • 1 Red pepper seeded and diced
  • 1/2 Red onion diced
  • Salt and pepper to taste
  • 8 Eggs
  • 1/2 cup Milk
  • 1/2 cup Salsa
  • Hot sauce to taste (optional)
  • 1 1/4 cup Cheddar cheese shredded
  • 14.5 oz can Black beans drained and rinsed
  • 4 large Flour tortillas


  • In a large, nonstick skillet, fully cook the Polidori Hatch Breakfast Sausage. Remove cooked sausage from pan and set aside, leaving oil in pan.
  • Add red pepper and onion to the same pan and season to taste with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
  • Meanwhile, in a large bowl, combine eggs, milk, salsa, hot sauce (if using) and a pinch of salt and pepper. Whisk until smooth.
  • When the vegetables have softened, turn the heat to low and add egg mixture and the sausage to the skillet. Cook, stirring constantly, until the eggs have cooked through, about 3 minutes.
  • Add 1 cup of cheddar cheese and the black beans and cook for 1 to 2 more minutes, or until cheese has melted. Remove egg mixture from heat and let cool slightly.
  • Once eggs have cooled, place a tortilla on a clean, dry surface. Add about 1 ½ cups of the sausage and egg mixture to the center of the tortilla. Starting at the bottom, fold the tortilla up and over the eggs, tucking the sides of the tortilla in as you roll. When there is one or two inches of tortilla remaining at the top, sprinkle about 1 tablespoon of the remaining grated cheese, then continue rolling so the seam with the cheese is on the bottom of your surface. Repeat with remaining eggs and tortillas.
  • Spray a large nonstick skillet with cooking spray, then set over medium heat. Working with two burritos at a time, place them seam side down in the hot pan and cook for 1-2 minutes, or until the bottom is deeply golden brown. Remove from heat and repeat with remaining burritos.
  • If enjoying right away, cut in half and serve. If freezing for later use, let burritos cool completely, then wrap them tightly in foil and store in a large freezer-safe ziptop bag and place in the freezer for up to two months.
  • When ready to enjoy, you can reheat them two ways. To use the microwave, remove and discard foil and place on a microwave safe plate. Cover the burrito with a damp paper towel, then cook in the microwave for about 3 minutes. Cut in half to check if the burrito is heated through. If not, cover again with damp paper towel and heat for an additional 1-2 minutes. To reheat in an airfryer, remove and discard foil and place in an airfryer that has been preheated to 400˚F. Cook for about 10-15 minutes, or until warm throughout. Note: After 10 minutes, cut the burrito in half to check if it has been heated through. If not, cook until the inside is warm, about 5 more minutes.
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