Lighter Breakfast Burritos
Make ahead 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!
Notes
*Instructions for freezing: Let cool, then flash freeze for at least 2 hours. Vacuum seal each burrito for longer freezer life, or wrap tightly in aluminum foil.