Breakfast Burritos with Quinoa and Brown Rice
Ultra-moist eggs, laced with cheese and bundled into tortillas with quinoa and brown rice. Once they’re nestled into a baking dish, they’re blanketed with salsa and more cheese and baked until everything is hot and melty.
It’s impossible to imagine a more delicious way to wake up. The eggs are cheesy and moist, and they’re nestled inside soft tortillas with fluffy quinoa and tender brown rice. On top? Chunky salsa and ultra gooey Mexican cheese. Yeah, it’ll be hard to sleep in knowing this is on tap.
About the quinoa and brown rice: I’m referring to the microwavable rice pouches and/or cups you find in the rice section of the grocery store. They just need 60 to 90 seconds of heat and they’re ready to go. Let’s face it, this is breakfast, who’s getting up to cook quinoa in one pot and brown rice in another? Seeds of Change and Minute Rice both make great options.
Want to prep ahead? Of course you do, it’s breakfast! Assemble the burritos as instructed and, before baking, cover the baking dish with plastic wrap and refrigerate for up to 24 hours. Pull the dish from the fridge 30 minutes before baking and replace the plastic wrap with foil.
Breakfast Burritos with Quinoa and Brown Rice
Ingredients
- Cooking spray
- 8 large eggs
- 1/4 cup milk
- 3 teaspoons taco seasoning of choice, divided
- 1 tablespoon olive oil or vegetable oil or butter
- 1 1/2 cups Mexican cheese blend, divided
- Salt and ground black pepper
- 8.5-8.8 ounces microwave-ready quinoa and brown rice, in a pouch or cups (see note above)
- 8 small/fajita-size flour tortillas
- 1/2 cup salsa of choice
- Chopped green onions for serving, optional
- Fresh cilantro leaves for serving, optional
Equipment
Instructions
- Preheat the oven to 375 degrees. Spray a baking dish (11×7 or 9×13) with cooking spray.
- In a large bowl, whisk together the eggs, milk, and 2 teaspoons of the taco seasoning.
- Heat the the oil or butter in a large skillet over medium heat. Add the egg mixture and cook until cooked but still moist. Stir in 3/4 cup of the Mexican cheese and stir until the cheese melts. Remove the pan from the heat and season with salt and pepper.
- Meanwhile, cook the quinoa and brown rice according to the package directions.
- Arrange the tortillas on a flat surface. Top the center of the tortillas with the eggs, about a heaping 1/4 cup each. Spoon the quinoa and brown rice alongside the eggs, about 3 tablespoons per tortilla. Pull up the sides of the tortillas and transfer them to the prepared pan. If necessary, lay a fork or knife across the top of the tortillas to keep them closed while you prepare for the next step.
- Top the tortillas with the salsa and then the remaining cheese. Sprinkle the remaining taco seasoning over top. Cover with foil and bake for 10 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
- Top with green onions and cilantro (if using) and serve.