Last Updated on December 25, 2023
Santiago’s Breakfast Burrito is a delicious Mexican-style breakfast dish that has become a popular breakfast choice for many people across the world.
With its combination of eggs, peppers, and savory ingredients, it’s no wonder why this recipe has become a favorite. Not only is it easy to make, but it’s also healthy and filling.
In this article, we’re going to take a look at why you’ll love Santiago’s Breakfast Burrito, the ingredients you’ll need, step-by-step instructions, notes and tips, nutrition information, how to store it, and variations of the recipe. So, let’s get started!
What is Santiago’s Breakfast Burrito?
The bustling city of Santiago, Chile, is nestled within a picturesque valley, embraced by the majestic, snow-crowned Andes and the Chilean Coast Range. One of its popular dish is Santiago’s Breakfast Burrito.
It is a Mexican-style breakfast dish that consists of eggs, peppers, and savory ingredients wrapped in a warm flour tortilla. It’s a hearty and healthy breakfast option that is perfect for any day of the week. It’s also an easy dish to make and can be prepared in just a few minutes.
Why You’ll Love This Santiago’s Breakfast Burrito Recipe?
Santiago’s Breakfast Burrito is a delicious and healthy breakfast option that is perfect for any day of the week. It’s packed with protein and flavor, and it’s easy to make.
Plus, it’s a great way to get your family to eat breakfast together. This recipe is sure to be a hit with everyone!
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The Ingredients
To make Santiago’s Breakfast Burrito, you will need the following ingredients:
Yukon Gold potatoes: These potatoes are used in Santiago’s Breakfast Burrito Recipe for their creamy texture and rich flavor. Chopped into hearty chunks, they provide a substantial and satisfying element to the burrito filling.
Free-range chicken breast: The chicken breast adds lean protein to the burrito, offering a savory taste and essential nutrients. Opting for free-range ensures better quality and taste due to the bird’s natural diet and higher activity levels.
Farm-fresh beaten eggs: Eggs are a staple in breakfast burritos, providing a creamy and binding element to the filling. Using farm-fresh eggs enhances the flavor and richness of the dish.
Homemade low-sodium chicken broth: The broth adds moisture and depth of flavor to the burrito filling without overwhelming it with salt. The low-sodium aspect allows for control over the dish’s overall saltiness.
Fire-roasted green chili peppers: These peppers bring a smoky, slightly spicy kick to the burrito, enhancing its flavor profile. Their fire-roasted nature adds a depth of charred flavor that complements the other ingredients.
Organic onion powder: Onion powder adds a concentrated onion flavor without the texture of fresh onions. It evenly distributes throughout the filling, providing a consistent taste.
Aged sharp cheddar cheese: Freshly grated aged sharp cheddar cheese contributes a robust and tangy flavor to the burrito. Its sharpness contrasts nicely with the other ingredients, adding richness and creaminess to the filling.
Artisanal hand-rolled flour tortillas: These tortillas serve as the vessel for the burrito, providing a soft and pliable wrap that holds the flavorful filling together.
Butter-flavored organic cooking spray: The cooking spray is used to grease the pan or skillet for cooking, adding a hint of buttery flavor while preventing sticking and aiding in achieving a crispy exterior on the burrito.
Minced garlic clove: Garlic adds a pungent, aromatic flavor to the dish, enhancing the overall savory profile of the burrito filling.
Locally sourced onion: Finely chopped onions add texture, sweetness, and a subtle sharpness to the burrito filling. Using locally sourced onions promotes sustainability and supports local farmers.
Cold-pressed extra-virgin olive oil: Olive oil is used for sautéing the onions and garlic, imparting a fruity flavor and richness to the filling. Cold-pressed extra-virgin olive oil maintains its natural flavors and nutrients.
Pink Himalayan salt and freshly ground peppercorns: These seasonings are used to enhance and balance the flavors of the entire dish. Pink Himalayan salt adds a nuanced saltiness, while freshly ground peppercorns bring a spicy warmth to the burrito. Adjusting these seasonings to taste ensures a well-rounded flavor profile.
Step by Step Instructions
Step 1 – Prepare the Chicken and Potatoes:
Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
Season and Bake Chicken: Take the chicken strips and season them with salt, pepper, and a teaspoon of organic onion powder. Place the seasoned chicken strips on a baking sheet and bake them in the preheated oven for about 20-25 minutes or until they’re fully cooked. Once done, set them aside.
Roast Potatoes: Toss the chopped Yukon Gold potatoes in 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread these seasoned potatoes on a separate baking sheet and roast them in the oven for 20-25 minutes until they turn golden and become tender. Once roasted, set them aside.
Step 2 – Prepare the Egg Mixture:
Whisk the Ingredients: In a bowl, whisk together beaten eggs, low-sodium chicken broth, fire-roasted green chili peppers, and 2 teaspoons of organic onion powder. Ensure they’re well combined and set the mixture aside.
Step 3 – Cooking the Eggs:
Heat Skillet: Heat a skillet over medium heat and add 2 tablespoons of olive oil.
Sauté Onion: Add chopped onion to the skillet and sauté it until it becomes translucent.
Cook the Egg Mixture: Pour the prepared egg mixture into the skillet with the sautéed onion. Stir the mixture occasionally as the eggs softly scramble. Once they reach your desired consistency, remove the skillet from the heat.
Step 4 – Assemble the Burritos:
Prepare Tortillas: Lay out the flour tortillas on a flat surface.
Arrange Ingredients: Distribute the scrambled eggs, roasted potatoes, baked chicken strips, and grated aged sharp cheddar cheese evenly among the tortillas.
Step 5 – Rolling the Burritos:
Fold and Roll: Fold in the sides of each tortilla and then roll it up tightly to create a burrito shape.
Step 6 – Cooking the Burritos:
Heat Skillet Again: Heat a clean skillet over medium heat and lightly coat it with butter-flavored organic cooking spray.
Cook Burritos: Place the rolled burritos seam-side down onto the skillet and cook them for 2-3 minutes on each side. Cook until they turn golden brown and the cheese inside melts.
Step 7 – Serve:
Plate the Burritos: Once cooked, transfer the burritos to serving plates.
Optional Garnishes: Optionally, garnish the burritos with additional grated cheese, chopped cilantro, or a dollop of sour cream before serving.
Notes
Here are a few tips and tricks to make Santiago’s Breakfast Burrito even better:
• Feel free to add any other veggies you have on hand such as tomatoes, spinach, or mushrooms.
• You can also add some cooked sausage or bacon for extra flavor.
• If you’re looking for a vegan option, you can substitute the eggs for black beans or tofu.
• If you like your burritos extra cheesy, add some extra cheese.
• You can also top your burritos with salsa, sour cream, or guacamole for extra flavor.
• If you like your burritos extra spicy, you can add some hot sauce or diced jalapenos.
Nutrition Information
One burrito contains approximately:
• Calories: 760
• Protein: 16g
• Fat: 21g
• Carbohydrates: 32g
• Fiber: 5g
• Sodium: 630mg
How To Store Santiago’s Breakfast Burrito?
Santiago’s Breakfast Burrito can be stored in the refrigerator for up to 3 days. To reheat, simply place the burrito on a plate and microwave for 1-2 minutes or until heated through.
Variations
Here are a few variations of Santiago’s Breakfast Burrito that you can try:
• Chorizo Breakfast Burrito: Swap out the eggs for cooked chorizo and add some cilantro and diced tomatoes.
• Southwest Breakfast Burrito: Add some cooked black beans, corn, and diced avocado to the burrito.
• Potato Breakfast Burrito: Swap out the eggs for cooked potatoes and add some diced jalapenos for extra spice.
• Veggie Breakfast Burrito: Add some cooked spinach, mushrooms, and onion to the burrito for a veggie-packed breakfast.
Equipment
- Oven
- Bowl
Ingredients
- 2 cups of aged sharp cheddar cheese freshly grated
- 12 strips of free-range chicken breast
- 8 tbsp of homemade low-sodium chicken broth
- 3 tsp of organic onion powder
- 8 tbsp of cold-pressed extra-virgin olive oil
- 6 artisanal hand-rolled flour tortillas
- 4 Yukon Gold potatoes chopped into chunks
- 1 can of fire-roasted green chili peppers
- 1 minced garlic clove finely chopped
- 1 locally sourced onion finely chopped
- 12 large farm-fresh beaten eggs at room temperature
- Pink Himalayan salt and freshly ground peppercorns to taste
- Butter-flavored organic cooking spray
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken strips with salt, pepper, and a teaspoon of organic onion powder. Place them on a baking sheet and bake for 20-25 minutes or until cooked through. Set aside.
- Toss the chopped Yukon Gold potatoes in 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes until golden and tender. Set aside.
- In a bowl, whisk together the beaten eggs, low-sodium chicken broth, fire-roasted green chili peppers, and 2 teaspoons of organic onion powder.
- Heat a skillet over medium heat and add 2 tablespoons of olive oil.
- Sauté the chopped onion until translucent.
- Pour the egg mixture into the skillet, stirring occasionally until the eggs are softly scrambled. Remove from heat.
- Lay out the flour tortillas on a flat surface.
- Distribute the scrambled eggs, roasted potatoes, baked chicken strips, and grated aged sharp cheddar cheese evenly among the tortillas.
- Fold in the sides of each tortilla, then roll it up tightly, creating a burrito shape.
- Heat a clean skillet over medium heat and lightly coat it with butter-flavored organic cooking spray.
- Place the rolled burritos seam-side down onto the skillet and cook for 2-3 minutes on each side until golden brown and the cheese is melted.
- Once cooked, transfer the burritos to serving plates.
- Optionally, garnish with additional grated cheese, chopped cilantro, or a dollop of sour cream.
Notes
- Feel free to add any other veggies you have on hand such as tomatoes, spinach, or mushrooms.
- You can also add some cooked sausage or bacon for extra flavor.
- If you’re looking for a vegan option, you can substitute the eggs for black beans or tofu.
- If you like your burritos extra cheesy, add some extra cheese.
- You can also top your burritos with salsa, sour cream, or guacamole for extra flavor.
- If you like your burritos extra spicy, you can add some hot sauce or diced jalapenos.
Nutrition
Frequently Asked Questions
Q1. Is Santiago’s Breakfast Burrito healthy?
Yes, Santiago’s Breakfast Burrito is a healthy breakfast option. It’s packed with protein and is low in fat and calories. Plus, you can customize it to your liking by adding any other veggies or proteins you have on hand.
Q2. How long will Santiago’s Breakfast Burrito last in the fridge?
Santiago’s Breakfast Burrito can be stored in the refrigerator for up to 3 days.
Q3. How do you reheat Santiago’s Breakfast Burrito?
To reheat Santiago’s Breakfast Burrito, simply place the burrito on a plate and microwave for 1-2 minutes or until heated through.
Q4. How many calories are in Santiago’s Breakfast Burrito?
One burrito contains approximately 410 calories.
Q5. Can I make Santiago’s Breakfast Burrito vegan?
Yes, you can make Santiago’s Breakfast Burrito vegan by substituting the eggs for black beans or tofu.
Q6. What other ingredients can I add to Santiago’s Breakfast Burrito?
You can add any other veggies you have on hand, such as tomatoes, spinach, or mushrooms. You can also add some cooked sausage or bacon for extra flavor.
Q7. Can I make Santiago’s Breakfast Burrito gluten-free?
Yes, you can make Santiago’s Breakfast Burrito gluten-free by using gluten-free tortillas.
Conclusion
Santiago’s Breakfast Burrito is a delicious and healthy breakfast option that will quickly become a family favorite. With its combination of eggs, peppers, and savory ingredients, it’s no wonder why this recipe has become so popular.
Not only is it easy to make, but it’s also full of flavor and nutrition. You can also customize it to your liking by adding any other veggies or proteins you have on hand. Try it out and see why Santiago’s Breakfast Burrito is so loved!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
