Ultimate Breakfast Burrito Recipe
Breakfast Burrito recipe made with flour tortillas filled with sausage, rice, egg, mushrooms and lots of cheese. These burritos are freezer friendly and can be made in advance.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 burritos
- 10 soft medium flour tortillas
- ½ cup white rice, uncooked
- 4 oz sausage, or any other meat
- 4 oz white mushrooms
- ½ small red pepper
- 1 Tbsp canola oil, divided
- 1 Tbsp unsalted butter
- 5 large eggs
- 1 Tbsp sour cream
- 1 Tbsp whole milk
- 1 ½ cups shredded cheese, any
- herbs, optional
Preparing Breakfast Burrito-
Cook rice according to package instructions. Once cooked, set aside to cool.
Cut your meat into small pieces. Chop pepper, mushrooms and tomato.
In a large skillet, over med/high heat add 1 tsp oil. Once hot, add the meat, cook until meat is cooked. Remove from skillet.
Add the mushrooms to the skillet with 1 tsp oil, cook about 2-3 minutes until mushrooms are cooked, lightly salt and pepper them. Add the chopped pepper and 1 tsp oil to skillet, cook until pepper is tender.
Add the chopped tomatoes. Add the sausage back to the skillet and 1 Tbsp butter.
In a bowl, whisk together eggs, sour cream, milk, salt, and pepper. Pour the egg mixture into skillet. Cook until eggs are cooked, don't overcook.
Add some rice to the center of tortilla, then some scrambled egg mixture and finally cheese.
Roll the burrito up, tuck in the edges as you roll. Repeat with all of the burritos.
To Cook Breakfast Burritos-
Calories: 293kcal | Carbohydrates: 24g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 417mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 7.8mg | Calcium: 136mg | Iron: 1.7mg