Javelina Green Chili Breakfast Burritos

Melissa TalboomRecipesLeave a Comment

The Mountain Project

Many people believe that Javelina meat is unpalatable… there are many factors that go into the quality of meat, as is the same for all game meat. We personally LOVE Javelina meat and hunt them specifically to provide ourselves with breakfast sausage for the year. Breakfast burritos are our go-to camping/ hunting breakfast. I typically make a quadruple batch [~60 burritos] at a time, wrap them in foil, place in gallon sized Ziploc’s, and freeze. Then the day before we leave for a trip, we pull what we need out to let them thaw. When we get up in the mornings, we throw them on the grill and heat until golden and crunchy on both sides. There is nothing like starting your day fueled with a hot meal!

Javelina Green Chili Breakfast Burritos

Serves: 15      Cooking Time: 45 minutes

Ingredients
  • 8 Eggs
  • 7 oz. Canned diced green chilies
  • 15 oz. Can of Hatch Green Chili enchilada sauce
  • 1 lb. Javelina Breakfast sausage [or any breakfast sausage you prefer]
  • 28 oz. Bag of frozen Potatoes O’Brien [potato, onion, bell pepper]
  • 24 oz. Shredded sharp cheddar cheese
  • 15 Large flour tortillas [This is VERY important, your tortilla will make or break your burrito. I prefer the La La’s brand of traditional style flour tortillas.]
  • Heavy duty tin foil [makes removing foil after grilling easier]
  • 2 One gallon Ziploc bags
Steps
  1. Brown sausage until cooked, remove into large bowl
  2. Brown frozen potatoes in remaining sausage fat, remove into same large bowl
  3. Scramble eggs with un-drained can of green chilies, remove into same large bowl
  4. Pour green chili enchilada sauce into bowl with the rest of the fillings and mix together
  5. Pull a tortilla sized amount of foil out, lay tortilla on foil
  6. Add a layer of cheese [Putting the cheese on the tortilla vs. mixing it into the burrito filling keeps the cheese from ‘getting lost’ in all the other fillings. It tastes better, trust me.]
  7. Put 1 large serving spoon sized scoop of filling on the cheese on the tortilla
  8. Roll burrito, wrap in foil, repeat until filling is gone
  9. Place wrapped burritos into Ziploc bags and into the freezer

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