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Prison breakfast burrito on a metal cafeteria tray, flour tortilla filled with ramen noodles and scrambled eggs, squeeze cheese and crushed fritos visible inside where its been cut in half, hot sau...
Sarah Mitchell

Prison Breakfast Burrito (Morning Spread)

Breakfast in prison is usually the worst meal of the day — runny eggs, cold oatmeal, and mystery bread. That's why commissary breakfast burritos are so popular.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 large flour tortillas
  • 1 package instant ramen noodles (chicken flavor), crushed
  • 2 eggs, scrambled
  • 2 tablespoons squeezable cheese
  • 1 beef stick or slim jim, diced
  • 1 small bag Fritos, lightly crushed
  • 1 tablespoon hot sauce
  • Salt and pepper to taste
  • 1 tablespoon butter (for the eggs)
  • Hot water for the ramen

Method
 

  1. Crush the ramen noodles and place in a bowl. Add hot water just to cover and the seasoning packet. Let sit for 5 minutes, then drain excess water.
  2. Melt butter in a small pan over medium heat. Scramble the eggs with salt and pepper until just set — keep them slightly soft.
  3. Warm the tortillas in the microwave for 10 seconds each to make them pliable.
  4. Spread the cooked ramen down the center of each tortilla.
  5. Layer scrambled eggs over the ramen.
  6. Add diced beef stick, a line of squeeze cheese, and crushed Fritos.
  7. Drizzle hot sauce over everything.
  8. Fold in the sides and roll up tightly.
  9. Optional: toast the burrito seam-side down in a dry pan for 1-2 minutes for a crispy shell.
  10. Serve hot with extra hot sauce on the side.

Notes

The ramen adds bulk and makes this way more filling than a regular breakfast burrito. Drain the ramen well so it doesn't make the tortilla soggy. Scramble the eggs soft — they'll continue cooking inside the warm burrito. If you don't have eggs, the burrito still works great with just ramen, cheese, meat, and chips. Toasting the outside in a pan is worth the extra minute — it seals everything in and adds a satisfying crunch.