Sunday Brunch: Breakfast Chimichangas

Posted at 12:48 PM, Jul 19, 2020
and last updated 2020-07-19 14:48:10-04


  • 1 lb. cooked meat (steak, chicken, sausage, bacon, etc.)
  • 1 ½ lb. red potatoes, diced
  • 3 tbsp. butter
  • 1 jalapeno, seeded and minced
  • 1 tomato, diced
  • 1 small onion, diced
  • ½ lime, juiced
  • ½ c. chopped cilantro
  • 8 eggs
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 c. grated cheese
  • 8 flour tortillas
  • Canola or vegetable oil for frying
  • Salsa and sour cream to garnish


  1. Place the cooked meat in a food processor and pulse it a few times to chop the meat (you could also do this with a knife if you prefer). Set aside.
  2. In a large saute pan, add the butter and then the potatoes. Cook the potatoes until they are browned on all sides. Add the meat to the pan and then add the jalapeno, onion, tomato, and lime juice. Cook a few minutes stirring frequently.
  3. In a separate bowl, whisk the eggs with the cilantro and cheese. Add the egg mixture to the pan and cook just until the eggs have set. Remove from the heat.
  4. Put about ½ c. of the mixture into each tortilla shell. Fold in the sides and roll into burritos.
  5. Heat about an inch of oil in a heavy bottomed pan. Once it is hot, add one of the burritos fold side down and cook 1 or 2 minutes. Flip it over and cook on the other side. They are done when it is golden brown on all sides (you can cook more than one at a time if your pan is big enough). Drain on paper towels and serve warm with salsa and sour cream.