Cheesy Egg, Farro and Green Chile (Freezer) Breakfast Burritos

Cheesy Egg, Farro and Green Chile (Freezer) Breakfast Burritos

A lot of people put potatoes in these burritos to bulk them up a bit, but I’m using whole grain farro instead, which I love, so I went without. You could always use rice or any leftover grain you have in the fridge instead. Be sure to buy the larger tortillas to give yourself some space to work with; the smaller ones work just fine but you’ll have quite a demure little burrito bundle.


3 tablespoons extra virgin olive oil, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup (90g) Bob's Red Mill farro
1 cup vegetable broth (or water)
12 large eggs
3 tablespoons whole milk (or non-dairy milk)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups (130g) shredded sharp cheddar cheese
8-ounce can New Mexico green chiles, drained
6 burrito-size (10-11-inch) flour tortillas


Add the farro and broth (or water) to a medium saucepan and, over high heat, bring to a simmer. Once the liquid is simmering, reduce the heat to low, cover the pot and cook for 30-40 minutes, or until grains are tender and chewy. If you’re left with liquid after the grains are fully cooked, feel free to just strain it away.

In a medium sauté  pan over medium heat, warm 2 tablespoons olive oil. Add the onion and cook until translucent, 3-4 minutes. Add the garlic and cook for an additional 1 minute, or until fragrant. Fold onion mixture into cooked farro and set aside.

In a medium mixing bowl, beat the eggs with the milk, salt and pepper.

In a large non-stick skillet, warm remaining 1 tablespoon olive oil over medium-low heat. Add the egg mixture and cook – stirring occasionally –  until eggs are barely set, about 2-3 minutes. Fold in the cheddar cheese, farro and green chiles and stir to combine. Remove from heat and set aside.

To assemble: Working with one tortilla at a time, lay the tortilla on a flat surface and scoop 1 1/3 cups of the egg mixture into the center. Fold the top and bottom sides of the tortilla over the filling and proceed to roll the burrito, moving left to right, until it looks like a little burrito bundle.

Place burrito seam side down on a large sheet of aluminum foil and wrap. Repeat with remaining tortillas. Place in large freezer bag to keep them all organized and handy. Burritos are good for 6 weeks in the freezer (sometimes I’ll date them, but they never last that long in our freezer, so I’ve stopped bothering).

To reheat: remove burrito from the freezer and remove the foil wrapper. Wrap the burrito in a slightly damp paper towel and place on a plate. Microwave for 3 minutes, or until heated through.