Mardi Gras Breakfast Burritos

October 11, 2024 by Baker Recipes, Updated October 11, 2024

All of the flavors of Mardi Gras wrapped up into a perfect breakfast burrito with Zatarain s Jambalaya rice and Smoked Andouille Sausage.

Ingredients

• 1 (8-oz.) box Zatarain’s Jambalaya Rice Mix, prepared without the meat
• 2 tablespoons olive oil, divided
• 1 medium green bell pepper, finely diced (1 scant cup)
• 1 small yellow onion, finely diced (1 scant cup)
• 1 clove garlic, minced
• Kosher salt, to taste
• Cracked black pepper, to taste
• 8 large eggs, beaten well
• 8 ounces pepper jack cheese, grated
• 1 (14-oz.) package Zatarain’s Andouille Smoked Sausage
• 8 extra-large flour tortillas (9 inches in diameter)
• Nonstick cooking spray
• Pickled red onions (optional)
• Sliced avocado (optional)
• Pickled jalapeños (optional)

Instructions

1. In a small saucepan, simmer the rice mix according to the package instructions (without adding the sausage just yet). Allow the rice to cook until tender. Set aside to cool.
2. In a nonstick pan, heat one tablespoon of olive oil over medium-high heat. Cut each link of andouille sausage in half lengthwise. Sear each half, cut side down, until well browned, about 7 minutes. Set the browned sausage aside and drain the rendered fat from the pan.
3. In the same pan, add the last tablespoon of olive oil and reduce the heat to medium. Add the bell pepper and onion. Season with salt and pepper. Sauté until softened, about 5 minutes. Add the minced garlic and stir for 1 minute.
4. Add the beaten eggs to the sautéed veggies and stir constantly until cooked through, about 6 to 8 minutes. (Cook to your preferred level of doneness.)
5. Cut each sausage half into quarters, creating sausage spears.
6. To assemble the burritos, soften the tortillas first (either in the microwave between two damp paper towels for 15 seconds or directly over a stove flame). Layer each softened tortilla with about 1/3 cup rice, 1/3 cup scrambled eggs, and two sausage spears. Top with about 2 tablespoons of cheese and any optional garnishes.
7. Fold the bottom half of each tortilla up over the filling, tuck in the sides, and roll up tightly. Place seam side down.
8. Grill the burritos, two at a time, in a heated griddle or nonstick pan over medium heat. Spray with nonstick cooking spray. Heat until the cheese is melted and the tortillas are golden brown, about 2-3 minutes per side.
9. Wrap each burrito in foil or parchment paper. Slice down the center horizontally and enjoy!

Nutritional Information

Nutrition information may vary based on specific ingredients used.