To put this delicious breakfast together, start by scrambling eggs in a skillet. 


If by chance you’re not someone who makes scrambled eggs regularly - it’s as easy as heating a skillet over medium to medium-low heat ... and melting some  butter in the skillet.  While the butter melts, crack your eggs into a bowl first (to be sure you don’t get any shells or a bad egg) ... and whisk them up!  Then gently pour the eggs into the hot skillet and slowly begin to stir the eggs from the outside of the pan inward towards the center.  Keep doing this until the eggs are cooked to your liking.  I like them a touch glossy so that they are moist and creamy!


I find one scrambled egg fits into one Breakfast Burrito.


Then ... pull out your Southwestern Beans & Rice (recipe here) and microwave them for 30 seconds to 1 minute, depending on how much you are reheating.  I usually use 70% power when reheating so that the food doesn’t dry out.


Then ... pull out your leafy greens and any veggies you like.  I usually have some salad fixings leftover from the night before and this is a perfect way to use them up!


Then ... I briefly warm my large flour tortilla in the microwave (15 seconds).


Then ... time to start building the burrito!  Yay!


I layer the Southwestern Rice & Beans ... and then some shredded sharp cheddar cheese (pepper jack cheese is good too if you like it spicy - or use whatever you like).


And then I layer on some greens and whatever veggies I have already cut and ready.


If you’re not used to rolling up the large tortillas - it was definitely a learning curve to me to not fill them so full that I couldn’t roll them all the way over ...


The way that works for me is to “fold” the sides in and then quickly roll the side of the tortilla with all the fixings away from me.


If you want the tortilla to really “stick” to each other when you roll it over - use a little softened butter to act as the “glue” - once you get the hang of it, you won’t need it.


Then ... all I do is slice the burrito/wrap in half on a slight diagonal and get ready to dig in.  If you have all your fillings ready to go before you start scrambling the eggs, these will come together in no time flat.


And if you like condiments ... I top mine with a little spicy sour cream (I’ll post this recipe soon) ... or salsa mixed with a little sour cream ... or loads or hot sauce, whatever your personality demands ... and of course a few more little shreds of cheese!


As long as you fill your breakfast burrito with things you like to eat, you can’t screw it up - I’m simply sharing how I turn “last night’s dinner into tomorrow’s breakfast” ...


And it will be better than anything you can get through a drive-thru or donut shoppe!


ENJOY!