By Kipp Rix

Every Mexican cuisine restaurant seems to claim they serve the ultimate breakfast burrito, and I’m no different except for the fact that I promise that once you and your crew try this staple weekend shift meal you will agree, mine is well done! The meal is easy to fix and offers a distinct flavor from the selection of my favorite southwest ingredients. The recipe here is for the normal breakfast burrito; for my signature “Fire House” burrito, double the recipe using two overlapping tortillas to form one super-sized (two-pound) breakfast burrito.

Ingredients (serves 4)

¼ pound bacon (fine diced)

¼ pound chorizo sausage

1 1/2 pound hot breakfast sausage (divided)

2 large potatoes (fine diced)

½ cup chopped fire roasted green chile (not bell pepper)

8 large eggs

1 can ranch-style beans with jalapeno

1 large (28-oz) can green enchilada sauce

4 large flour tortillas

1 cup grated cheese

Cooking Directions

1. Wrap tortillas in foil and place in a 200°F oven to warm.
2. In a large saucepan, brown 1 pound of the breakfast sausage; drain off excess fat. Add ranch beans and the enchilada sauce; reduce the heat and simmer until ready to use.
3. In a large fry pan, brown the bacon and set aside.
4. Brown the sausage and chorizo, set aside with the bacon.
5. Cook the potato in the same fry pan until tender and well browned; set aside to drain on paper towels.
6. Wipe all remaining oil from the pan and combine the bacon, sausage, chorizo, potatoes, and green chile. Stir often to avoid burning over medium heat.
7. In a second pan, scramble the eggs that have been seasoned with salt and pepper. Once the eggs are done, combine with the meat mixture and stir well to combine all ingredients.
8. Fill flour tortillas with equal amounts of the egg mixture and top with a little cheese. Fold the two short sides (left and right sides of the picture) up and over to form the ends of the burrito. Next roll the bottom side up and over and then roll the tortilla into the burrito form.
9. Center the burrito on the plate, top with the green enchilada sauce, and top with more cheese.

Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.