This is one of my favorite breakfasts.. Switching up fruits on the side, I can eat this everyday.. The stuffing I also use for dinner and make my own version of refried beans out of cannellii beans and a small salad for sides..
This makes a skillet full.. I can get 10 stuffed full, big 10 in. burritos just using this for that..
1 tube of any breakfast sausage
1 6oz box of spanish brown rice (I use Lundberg Whole Grain Organic)
2 Tblsp tomato paste
2 Tblsp Maple Agave or other maple sweetener
Soft flour tortillas to serve
1 Tblsp each of onion powder, thyme and ginger powder
2 Tblsps each, powdered sage and garlic powder
Lime juice to taste
Preheat a dry skillet to med high, crumble and brown sausage
Drain sausage and add a Tblsp back in the skillet along with the drained sausage
Add 1 and 3/4 cups water with heat still on medium high and add the rice and Agave and stir, bring to a boil, then turn down to medium heat
Let this cook on medium about 10 minutes, stirring occasionally.. Turn off heat and toss the spices on top.. add more water if needed.. but I never have needed it..
Get your tomato paste and plop it in the center of the pan
Add a little water at a time to make a loose paste, then stir throughout
Crack the eggs and place on top of the rice sausage mixture
Turn the heat back up to medium high and break the yolks
Wait until the egg whites start frothing a little, then stir the eggs throughout
Add lime juice to taste, cilantro always goes in on mine 😊 and maybe some chopped avocado and shredded cheeses as you build your burrito 👍
I also preheat my convection oven to 300 and pop the finished burritos in for a few minutes to warm the tortilla too..
I didn’t make a burrito after making this just now.. I ate it right from the bowl 😄