Ingredients
Scale
- 8 large burrito-sized flour tortillas
- 12 large eggs, beaten
- 1 lb breakfast sausage, browned and crumbled (or bacon bits)
- 2 cups shredded cheddar cheese
- 1 can (4 oz) diced green chiles, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, melted
- Optional: Salsa, sour cream, or avocado for serving
Instructions
- Start by browning your breakfast sausage in a large skillet over medium heat. Once cooked through, drain any excess grease. In a large bowl, whisk the eggs with salt, pepper, and green chiles. Pour the egg mixture into the skillet with the sausage. Scramble the eggs until they are just set but still slightly moist. Remove from heat and stir in one cup of the shredded cheese. Let the mixture cool slightly so it doesn’t tear the tortillas.
- Lay a flour tortilla flat on a clean work surface. If the tortillas are stiff, microwave them for 20 seconds to make them pliable. Place about 1/2 cup of the egg and sausage mixture in the center of the tortilla. Sprinkle a tablespoon of the remaining cheese on top. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to create a sealed burrito shape. Repeat this process for all eight tortillas.
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats. Place each chimichanga seam-side down on the pan to ensure they stay closed. Generously brush the tops and sides of each chimichanga with the melted butter. Bake for 20 to 25 minutes, flipping halfway through, until the tortillas are golden brown and crispy. Serve immediately or allow them to cool completely for freezing.
- Cook Time: 45 minutes