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Easy Mexican Breakfast Burritos! These semi-homemade breakfast burritos start with a Jimmy Dean Breakfast Bowl and have added vegetables and Mexican flavors. These are the PERFECT breakfast anytime, but especially for busy school mornings.


1 tablespoon olive oil
1/2 red pepper, diced
1/2 green pepper, diced
1/2 medium yellow onion, diced
2 Jimmy Dean Breakfast Bowls (Meat Lovers, Sausage or Bacon flavor)
4-6 soft taco sized tortillas
Salsa, to taste
Cilantro, to taste

Cook peppers and onion in olive oil until soft, 5-8 minutes. Remove from heat. (This can be done up to 2 days in advance. Store them in the refrigerator and reheat as needed.)
While the peppers cook, heat both Jimmy Dean Breakfast Bowls according to package directions.
Assemble burritos: Top each tortilla with half of a breakfast bowl, then add 1/4 of the pepper mixture, and salsa and cilantro to taste. Fold in both ends of the tortilla and roll into a burrito.
Eat immediately while warm, or refrigerate for up to 24 hours, reheating before eating.
These made 4 good size burritos. If you’re feeding smaller children, you can probably get 6 out of the recipe if you fill the tortillas less.


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