Breakfast Burritos

Nothing's sexier than a burrito for breakfast at 5am before you're about to leave civilization for six days, amirite?  Burrito actually means "little burro" which probably has some relevance to backpacking but damned if I can think of a connection.  At any rate, these creations were made by my stepdaughter and got me through six miles and 3000 ft of elevation gain, so I'm all for 'em.  Also, they taste great, and you can whip up a batch of these and freeze them for a quick meal.  (I already did!)

Notes: Large tortillas work best but if you opt for smaller sizes be sure not to overfill, or you'll have a fun time wrapping your burritos up.  Everything on this list is customizable, so don't be shy-if you want to change something up, do it. 

Ingredients:  

  • Large flour tortillas

  • Cheese (cheddar, Colby jack, etc)

  • Rice (I used this Mexican Rice Recipe and started with 1cup uncooked)

  • 1/2 can beans (refried, black, etc)

  • 2 Anaheim peppers (or hotter if you like)

  • 1 large onion

  • 1 jar roasted red bell peppers (optional)

  • 12 eggs

  • 1 lb sausage of choice (I went with chorizo)

  • Seasonings:  cumin, paprika, chile powder, salt and pepper

Steps:

  1. Prepare rice.

  2. Cook meat and add seasonings to taste. Then add peppers and onions until tender.

  3. Drain mixture at end if there's a lot of grease.

  4. In new pan, scramble eggs.  You can add some milk/cheese to fluff the eggs up if you like.

  5. Let ingredients cool a bit, then assemble your burritos.  Do not overfill!  

  6. Wrap burritos in parchment paper and foil for freezer storage.  Or just eat them all, I'm not judging.

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