Recipe courtesy of Ree Drummond
Convenience Store Burritos
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 12 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 664
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 32 g
- Cholesterol
- 364 mg
- Sodium
- 1436 mg
These make-ahead breakfast snacks are perfect to keep in the freezer, ready for a grab-and-go start to the day. They are inspired by the burritos sold in gas stations and convenience stores.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 12 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 664
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 32 g
- Cholesterol
- 364 mg
- Sodium
- 1436 mg
Ingredients
Directions
- Add the sausage, onion and peppers to a large nonstick skillet over medium heat. Cook, breaking up the sausage into small pieces, until it is brown and cooked through and until the vegetables have softened, 6 to 7 minutes.
- Meanwhile, add the refried beans to a small pot over medium heat until warmed through. Set aside.
- Stir the enchilada sauce into the sausage mix. Remove to a bowl and set aside.
- Wipe the skillet and return it to the heat. Add 2 tablespoons butter and let melt.
- Meanwhile, whisk the eggs and milk in a large pitcher or bowl. Sprinkle with a good pinch of salt and pepper. Add the egg mix to the skillet and scramble to your preferred consistency. Remove from the heat and set aside.
- Build the burritos by spreading 3 tablespoons beans in the middle of the first tortilla. Top with 1/2 cup each of the sausage and egg mixes. Top with 3 tablespoons Cheddar, then tuck in the sides and roll it up. Set aside and repeat until you’ve rolled all 12 burritos.
- Melt 3 tablespoons butter in a large cast-iron skillet over medium heat. Fry the burritos in 3 batches until golden and crisp, 1 to 2 minutes on each side, adding butter as needed. Remove and drain on a paper towel-lined pan. Eat immediately, or, if freezing, let the burritos cool, 15 minutes.
- Wrap each burrito in parchment paper, then place in a bag and label. Store in the freezer.
- To reheat, place a burrito on a plate and microwave for 3 to 3 1/2 minutes, flipping halfway through.
