Hearty Breakfast Burritos
A hearty, make ahead, grab and go breakfast that is sure to keep you energized until lunch time!
Servings: 8 Burritos
Calories: 625kcal
Ingredients
- 1 cup jasmine rice
- 1 1/2 cups water
- 2 bell peppers
- 1 tsp oil
- 1 pound breakfast sausage
- 1 dozen eggs
- 1 cup milk
- 2 tsp salt
- 1 tbsp butter
- 2 cups cheddar cheese grated
- 8 tsp hot sauce
- 8 tbsp ranch dressing
- 8 10 inch flour tortillas
Instructions
- Add the rice and water to a heavy bottomed sauce pan and bring to a boil, cover, reduce the heat to low and cook 18 minutes. Remove from heat and let the rice rest 10 minutes. Fluff with a fork.
- Slice the bell peppers into strips. Add the oil to a pan and cook the peppers over medium heat for 8-10 minutes, until tender and set aside.
- In a pan, brown the sausage over medium heat until done and set aside.
- Whisk together the eggs, milk, and salt. Melt the butter in a pan over medium heat. Add the eggs, cook until done, and set aside.
- Lay out a tortilla and put 1/8 of the rice, peppers, sausage, eggs, and cheese slightly off center in the tortilla. Top with 1 tsp hot sauce and 1 tbsp ranch dressing. Fold the left and right sides together, leaving about an inch of space between the two sides. Fold the bottom toward the top and roll into a burrito. Repeat for the remaining 7 burritos.
- Wrap each burrito in aluminum foil.
Notes
Flour tortillas work best because they are most pliable.
Store burritos in the refrigerator for 1 week or in the freezer for up to 3 months.
To thaw frozen burritos, refrigerate overnight.
To reheat, remove the aluminum foil and microwave 60 to 90 seconds. To take on the go, rewrap in the foil.
Nutrition
Calories: 625kcal | Carbohydrates: 38g | Protein: 29g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 324mg | Sodium: 1626mg | Potassium: 441mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1715IU | Vitamin C: 42.1mg | Calcium: 324mg | Iron: 3.3mg