1 tablespoon butter
9 large eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
1 cup cooked Riceland medium grain white rice
¾ lb. bacon, crisp-cooked and crumbled
12 large flour tortillas
1½ cups shredded Mexican blend cheese
Sour cream and salsa for serving, if desired
- In a large skillet over medium heat, melt the butter. Meanwhile, in a large mixing bowl, whisk together the eggs, salt and pepper until well combined and smooth. Add eggs to heated skillet and cook 3 to 5 minutes, stirring frequently with a rubber spatula, until eggs are cooked through. Remove from heat.
- Combine the scrambled eggs, rice and bacon in a medium mixing bowl and stir until well combined.
- Place some of the cheese in the center of each of the tortillas. Top with some of the egg mixture. Fold in ends of burritos and roll up to seal in filling. Wrap burritos tightly in plastic wrap and store in the freezer in freezer zip-top bags until ready to eat.
- To re-heat, unwrap burrito and place on a microwave-safe plate. Microwave 1 to 2 minutes on HIGH until filling is heated through. Serve with sour cream and salsa, if desired.