🌯 Breakfast Toke-a-Rito 🌶️
Total Time: 60mins Yield: 10 Servings
🧪 Infusion Ingredients
1/4 cup (4 tbsp) butter or oil
.1g to .2g RSO/Distillate (e.g., 100mg for 10 burritos = 10mg each)
🔬 Infusion Instructions:
In a small saucepan, melt butter or warm oil over low heat (do not boil).
Add RSO or distillate and stir continuously for 3–5 minutes until fully incorporated.
Set aside to mix into the scrambled eggs later.
🥓 Main Ingredients
20 eggs
1 cup milk
1½–2 lbs cooked breakfast sausage or chorizo
3–4 cups cooked hash browns or diced potatoes
2½ cups shredded cheese (cheddar, pepper jack, or a blend)
2 cups chopped roasted green chile (mild, medium, or hot—your call!)
10 large flour tortillas (burrito-size)
Salt and pepper to taste
Optional toppings: salsa, avocado, sour cream, jalapeños
🍳 Instructions
Cook the Fillings:
Brown the sausage or chorizo in a large pan.
Cook the hash browns or potatoes until crispy.
Heat the green chile briefly in a pan or microwave to release its aroma. Set all aside.
Scramble the Eggs:
In a bowl, whisk eggs, milk, salt, and pepper.
In a large skillet, warm the infused butter/oil, then pour in the eggs.
Scramble on medium-low heat until fluffy. Don’t overcook.
Mix It All Together:
In a large bowl, combine the scrambled eggs, sausage, potatoes, and green chile.
Stir well to make sure every bite is packed with that New Mexico flavor.
Assemble the Burritos:
Warm tortillas for easy folding.
Evenly divide the filling (~3/4 cup per burrito), then sprinkle with shredded cheese.
Add any extra toppings you love.
Wrap and Toast (Optional):
Roll tightly, folding in the sides.
Toast in a dry skillet for 1–2 minutes per side for crunch, or wrap in foil for storage.
❄️ Storage Tips
Fridge: Up to 4 days
Freezer: Wrap in foil + seal in a freezer bag. Good for up to 2 months.
Reheat: Microwave with paper towel or re-toast in skillet.
⚠️ Dosing Reminder
Make sure you calculate total THC in your infusion and distribute the filling evenly.
Clearly label burritos if storing or sharing!