Breakfast Burritos are an absolute delight. They’re a quick way to start the day, especially because you can spend an hour making a lot of them, freeze them, and use them as grab and go breakfasts for a couple of weeks. It’s best if you have the presence of mind to throw one in the refrigerator to thaw the night before but, if not, that’s OK, they’ll just take a few extra minutes in the microwave.
I’ve had some absolutely delicious breakfast burritos that use potatoes as the starchy filler inside but I came up with this recipe after I had a lot of leftover rice searching for a use. Most of the ingredients are things I had on hand; you could easily switch the jarred cheese sauces for something homemade if you have the time and inclination but, if not, these will do in a pinch!
With breakfasts as good as these, is it any wonder that someone was compelled to write this heartwarming ode to their favorite breakfast, the Breakfast Burrito?
Breakfast Burritos
Ingredients
- 3 cups basmati rice prepared
- 2 pounds breakfast sausages
- 12 eggs
- 1 8-ounce can mushrooms, drained
- 1 15-ounce jar white queso cheese dip
- 1 16-ounce package shredded mozzarella cheese
- garlic powder to taste
- 1/4 cup pickled jalapeno peppers roughly chopped
- crushed red pepper to taste
- hot sauce to taste
- 16 burrito sized flour tortillas
Instructions
- Prepare rice.
- Brown sausage, remove from pan, and scramble eggs in the rendered sausage fat.
- In a large bowl, combine warm rice, sausage, eggs, mushrooms, cheese dip, shredded cheese, garlic powder, jalapeno, red pepper flake, and hot sauce. Stir to combine well.
- Wrap in tortillas. Burritos can be wrapped in foil and refrigerated for a quick breakfast.
- Freeze in a zip-top bag for up to a month – thaw in fridge the night before.
- To serve, microwave 2-3 minutes on high until hot all the way through. For added texture, add a few drops of oil to a pan and lightly toast tortilla outside to provide warm crunch.
Make it? Love it?
