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Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Breakfast Burrito


I love how this spicy breakfast wrap wakes me up in the morning. I usually use last night’s leftover rice warmed up in the microwave. My son Jamie loves these burritos for morning tailgates before football games. To make them easily portable, he wraps them up in aluminum foil packages while they’re still warm.


  • 4 whole-wheat burrito-size tortillas
  • 8 ounces (1/2 package) bulk regular or light breakfast sausage meat, such as Jimmy Dean
  • 1 cup cooked brown or white rice, warmed
  • 6 large eggs
  • 1/4 cup milk
  • 2 scallions (white and light green parts), thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon safflower or canola oil
  • 3/4 cup shredded pepper Jack cheese
  • 1/2 ripe avocado, halved, peeled, pitted, and chopped
  • 1/2 tomato, chopped
  • Regular or light sour cream (optional), for serving
  • Jarred salsa (optional), for serving


  1. Preheat the oven to 250 °F.
  2. Place the tortillas in the oven until warm but still pliable, 5 to 10 minutes.
  3. Meanwhile, in a medium skillet, cook the sausage over medium heat, breaking it up with a spoon, until it’s cooked through. Add the rice and stir to combine well. Scrape the mixture into a medium bowl and wipe out the skillet.
  4. In another medium bowl, whisk together the eggs, milk, scallions, and cilantro. Season to taste with salt and pepper.
  5. Heat the oil over high heat in the wiped-out skillet. When hot, add the egg mixture and lightly scramble the eggs until softly cooked. Scrape into a separate medium bowl.
  6. Fill each tortilla with one quarter of the pepper Jack. Top with one quarter of the sausage mixture and one quarter of the scrambled eggs. Sprinkle over one quarter each of the avocado and tomato. Fold over opposite ends of the tortillas and roll up the tortillas to create a closed package. Serve with sour cream and salsa, if you like.

Serves 4


More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at AmazonBarnes & NobleTarget, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.