Super Simple Breakfast Burrito

  • Author: Ruthy Kirwan
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


I love packing VeeTee microwaveable rice in my breakfast burritos, since the rice goes straight in from the package and cooks to perfection in the burrito. If you’d like to substitute your own rice, cook it until nearly done (still slightly hard) and then add it to your burrito to finish cooking while the burrito heats.



2 8″ flour tortillas

4 eggs, lightly scrambled

4 slices of melting cheese

1 medium yellow potato, diced

1 red bell pepper, deseeded and diced

1/4 cup uncooked VeeTee wholemeal brown rice

(optional) hot sauce, to taste


Lay the tortillas open on two large pieces of aluminum foil.

Lay down 2 slices of cheese on each tortilla, a little off-center.

Down the center of the cheese, add half of each filling.

Fold in the sides of the tortilla so they almost touch (but not quite!)

Use your thumbs to gently roll the bottom of the tortilla up over the folded in sides, like you’re wrapping a present.

Tightly roll the burrito, then roll it tightly in the foil and secure the ends.

Freeze for up to one month.

**If reheating in the microwave, make sure to remove the foil first!