• In separate pans cook you breakfast sausage and chorizo until done to your liking.

Eggs

• Preheat a skillet on the stove to a low-medium heat with 1-2 teaspoons of olive oil. We usually put about 1-2 eggs worth of scrambled eggs into each burrito so 6 eggs should work for 4 smothered breakfast burritos.
• Crack your desired number of eggs into a bowl and, if you like them cheesy, add your cheese to the mixing bowl (about ½-3/4 of a cup of shredded cheese).
• Using a whisk, mix up the egg and cheese mixture. Pour your egg mixture into the preheated skillet and stir them occasionally until they are cooked to your liking.

Hatch Green Chile Sauce

• Heat the olive oil, in a medium sized pot, over medium heat and sauté the onions and garlic until tender.
• Add the chicken stock and oregano and bring the mixture to a boil. Add the quartered tomatillos and reduce to a simmer.
• Simmer until the tomatillos are soft and tender, about 10-15 minutes.
• Turn off the heat and add the Hatch chiles. Blend in a blender or food processor until smooth. Add the cilantro and pulse a few times to combine.

Assemble Your Smothered Breakfast Burritos

• Warm your tortillas and then fill with the sausage, scrambled eggs, chorizo, and some cheese.
• Roll up tight and top with the Hatch Green Chile Sauce and some additional shredded cheese.