The BEST breakfast burritos ever

Four small burritos - serves two

These mini breakfast burritos are perfect when you have left over rice. They are SO good you will want one every morning!

ingredients

1 Cups white or brown rice (cooked and drained - I always use the leftover rice from Chinese take out)
1/2 Can chopped or diced black olives
2 Large eggs
2 T. Chives (fresh if you have them, but I’ve been know to use dehydrated chives)
1 Chipotle Pepper diced and a little bit of the adobo sauce (it’s hot so be careful)
3 T. Sour Cream
2 T. Cold butter (separated into 1 T. cubes)
Salt and Black Pepper
3 - 4 Diced cherry tomatoes
1 1/2 - 2 C. Shredded cheddar cheese
4 Strips cooked bacon
4 Small flour “fajita size” tortillas
4 Tooth picks (soaked in water for 5 minuets)

1
On medium/low heat cook bacon until crispy, drain and set aside
2
While bacon is cooking add eggs, sour cream, chives, chipotle pepper, adobo sauce, 1/4 can black olives, salt and pepper to a Cuisinart, or I use my magic bullet. If you don’t have either a blender will work fine
3
Pulse ingredients together until mixture is smooth
4
In a medium sauce pan melt 1 T. of cold butter
5
Add cooked rice and cook for 3-4 minuets
6
Add egg mixture to rice and cook for 8-10 minuets or until done
7
While egg and rice mixture is cooking dice tomatoes and grate cheese
8
When egg mixture is done layer the tortillas in the following order:
9
Cheese
10
Tomatoes
11
Black Olives
12
Bacon strip
13
Rice and egg mixture
14
Carefully fold sides in, then gently roll burrito and fasten with tooth pick
15
After rolling burritos melt remaining 1 T. of butter on a grill pan or griddle
16
Place burritos on hot grill pan or griddle toothpick side up for 2 - 3 minuets
17
Carefully turn burritos over so the seem is facing down
18
Grill for 4-6 minuets, this should seal the burritos and make them deliciously crispy
19
Dollop crispy burritos with sour cream and serve hot