Recipe Friday: U.S. Egg Secret Menu Burrito

Marilyn HawkesApril 21, 2017
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Why have a secret menu? “We can give our Facebook guests who have liked us something special and unique,” says co-owner George Gebran. The secret menu also inspires other guests to chime in with their own recipes and ideas, he says.

The Durango burrito is named after a customer from Durango, Colorado, who gave U.S. Egg a chicken marinade recipe with the unusual ingredient of melted butter. “The chicken really makes the flavor pop,” Gebran says.

When preparing, make sure not to put the green chiles in too soon or the eggs will be soupy, Gebran says. The recipe makes four huge burritos.

Durango Burrito
1 lb. marinated chopped chicken breast (marinate for 24 hours in ½ cup melted butter, juice of two lemons, 1 tsp. garlic salt, 1 tbsp. paprika and 1 tbsp. oregano)
12 eggs
1 cup chopped green chiles
1 cup Monterey jack cheese
1 cup salsa
¼ cup half-and-half
1 tsp. seasoned salt (such as Lawry’s)
ground black pepper
9-inch flour tortillas (4)


  • Brown the marinated chicken in a skillet over medium heat. Drain off the grease and reduce the heat to low.
  • Crack the eggs into a bowl. Add half-and-half, seasoned salt and pepper and beat the eggs lightly with a whisk.
  • With the heat on low, pour the egg mixture over the chicken mixture. Now, with a spoon or spatula, very gently stir the mixture.
  • Continue lightly cooking over low heat, mix in the green chiles, until eggs are almost set. Taste and adjust the seasoning, adding more seasoned salt or pepper if desired, top with grated Monterey jack cheese and let melt.
  • To assemble, warm tortillas in a hot pan for about 30 seconds on each side. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla. Tuck in the sides and roll the tortilla until closed. Top with salsa and grated Monterey jack cheese.

Breakfast potatoes
12 russet potatoes
Canola oil, for frying
Butter, for frying
1 onion, finely diced
1 cup chopped cilantro
Salt and ground black pepper


  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
  • Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
  • Heat a skillet over medium-low to medium heat and put a tablespoon of canola oil in the skillet. Add in some butter and the onions and sauté until they start to brown. Next, throw in the cooked diced potatoes and cilantro. Salt and pepper the potatoes, then stir them, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
  • After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.
  • Plate the breakfast potatoes next to the burrito and garnish with chopped lettuce, tomato and sour cream.

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