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Baked Breakfast Chimichangas
with broccoli

Active: 50 Total: 50

Chimichangas are burritos with a crisp, deep-fried tortilla shell. We gave this breakfast-inspired version the Cook Smarts treatment back in 2020, lightening things up by baking them in the oven with some melted butter brushed over top. The result is a crisp, golden exterior and warm filling with far fewer calories than the standard restaurant version.



Baked Breakfast Chimichangas:
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Eggs - 6
  • Butter - 1 Tbsp + 2 Tbsp
  • Tortillas, burrito-sized flour - 4
  • Beans, refried (14 oz / 397 g) - 1 can
  • Salsa - 1/4 cup (plus more for serving)
  • Cheese, shredded Mexican blend - 1 cup
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Lemon juice - 1 tsp


  1. Broccoli - Chop into florets. (Can be done 5 days ahead)

  2. Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)

  3. Eggs - Whisk eggs.

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  1. Heat oven to 400F / 204C.

  2. Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).

  3. While the oven is heating, place a large nonstick pan over medium heat. Add first portion of butter and then whisked eggs. Use a spatula to gently scramble the eggs until cooked to your liking, 4 to 5 minutes. Season eggs with some salt and pepper. Remove from heat.

  4. Set out all of the tortillas. Spread refried beans all over the inside of the tortillas. (Note: Spread the beans all the way to the edges of the tortillas - this will help the chimichangas to hold together once rolled.)

  5. Fill the center of the tortillas with eggs, salsa, green onions, and cheese. Working with one tortilla at a time, fold the left and right sides over slightly and then roll the tortillas up to completely enclose the filling. Place chimichangas on one side of the prepared sheet pan, seam-side down.

  6. Melt second portion of butter in the microwave. Brush over top and sides of chimichangas.

  7. Toss broccoli with oil, cumin, and some salt and pepper. Spread broccoli on the other half of the pan.

  8. Transfer to the oven and bake until chimichangas are crisp and golden brown and broccoli is tender, ~25 minutes. (Stir broccoli halfway through cooking.)

  9. Squeeze lemon juice over broccoli.

  10. Serve chimichangas with a spoonful of sour cream on top. Enjoy with salsa for dipping and broccoli on the side.



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