Hearty Breakfast Burritos
A hearty, make-ahead, grab-and-go breakfast option that is sure to keep you feeling energized and satisfied until lunchtime! This delicious breakfast is perfect for those busy mornings when you need something quick, nutritious, and filling.
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.