Scrambling to make breakfast? Well, not anymore! Breakfast burritos are filling, freezer-friendly and just plain delicious. They are easy to make in bulk and freeze for a fast breakfast. Have picky eaters in your home? These are perfect because you can put almost anything in a tortilla and it tastes good.
It is time, as always, to assemble the ingredients. Tortillas, eggs, rice, cheese, sausage, onions and peppers and salt and pepper all go into this burrito recipe. First cook the rice according to the directions. I actually make our rice in the Instant Pot and enjoy perfect rice every single time. While the rice is cooking, get out a large bowl and large skillet for the remaining steps. Start by scrambling your eggs, then adding to the bowl. Next, saute onions and peppers, and brown the sausage and continue until cooked through, then add to the bowl. Add the cheese to the same bowl, followed by the rice when finished. Stir everything together well and get ready to assemble. I lay out all of the tortillas on the (just cleaned) table and scoop about 1 cup of filling into each burrito. Seal the edges by placing on the stove over medium heat. Once sealed, lay on a dry baking sheet and flash freeze for at least 2 hours. I vacuum seal each burrito individually, then add to a large baggie for the freezer. To reheat these burritos, simply microwave for 2-3 minutes. SO EASY!
These make-ahead breakfast burritos work so well because they are a balanced meal (if made right), and keep you full until lunch time. They are easy to reheat in the microwave and save you both time and money by skipping the drive-thru window. Need them to be lower carb? Use carb-wise tortillas. Need a vegetarian version? Skip the meat and add in beans and more veggies. Have a picky eater? Make it just cheese, meat and rice. So many ways to make these burritos work for you and your family.
Drop your favorite burrito ingredients in the comments! As always, thank you for reading and joining us on this journey. We love learning and growing with you. Simply, Beth
Lighter Breakfast Burritos
Ingredients
- 2 cups white rice, cooked
- 1.5 cups water
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1 lb breakfast sausage *we used Jimmy Dean hot
- 1 dozen eggs, scrambled
- 1 cup milk
- salt & pepper to taste
- 2 cups fiesta blend shredded cheese
- 8 carb-wise tortillas *we used Tumaro's multigrain
Instructions
- Prepare your rice according to the directions. We like to use the Instant Pot for perfect every single time rice. Simply add one cup of dry rice to the pot, 2 cups of chicken stock, and a splash of olive oil. Hit the rice button and enjoy perfectly cooked rice!
- While the rice is cooking, take a large skillet and cook your peppers and onions over medium heat until done, then set aside.
- In the same pan, brown your sausage until done and set aside with the peppers and onions.
- Whisk together the eggs, milk and salt. Prepare your eggs until they are scrambled and cooked completely. Add the eggs to the bowl with the other ingredients.
- Add the rice to the same bowl when ready and add in your cheese. Mix everything until well combined.
- Set up your tortillas and scoop out about 1 cup of the mixture into each tortilla. Roll your burritos. You can seal on the stove by placing the seal side down on the medium heat of the skillet. Then set aside to cool and freeze, or serve right away to enjoy!