13 INGREDIENTS • 10 STEPS • 30MINS

Vegetarian Breakfast Burrito

Name: Vegetarian Breakfast Burrito
Total time: PT1800.0S
Yield: 4
Ingredients: 4 12-Inch Flour Tortilla; 4 Frozen Hash Brown Patty; 6 Large Egg; 1.25 pound Mushroom; 8 ounce Fresh Spinach; 1 Red Bell Pepper; 8 ounce Vegetarian Baked Beans; 1 bunch Scallion; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; 1/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 4 tablespoon Olive Oil

Make-ahead breakfast burritos loaded with veggies, hash browns, and creamy baked beans. This burrito is not only delicious, but it’s also freezer-friendly, so you can have a delicious breakfast whenever hunger strikes!

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30MINS

Total Time

$6.69

Cost Per Serving

Ingredients

Servings

us / metric

12-Inch Flour Tortillas

warmed

Frozen Hash Brown Patties

Large Eggs, beaten

6 cups

Mushrooms, thinly sliced

8 oz

Fresh Spinach

Red Bell Pepper

1 cup

Vegetarian Baked Beans

heated up

1 bunch

Scallion

3 scallions per 4 servings

1 tsp

Paprika

1 tsp

Garlic Powder

1/4 tsp

Salt

plus more

1/4 tsp

Ground Black Pepper

plus more

4 Tbsp

Olive Oil, divided

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Author's Notes

You can freeze your burritos for up to three weeks in the freezer so that you can have the perfect grab-and-go breakfast any time you want. To freeze, tightly wrap each burrito in aluminum foil. And put them in a ziplock bag or any airtight containers.

To reheat, place in a preheated 350 degrees F (180 degrees C) oven and bake for 15 minutes, or until it’s warm enough. You can also unwrap the foil and replace it with a damp paper towel and microwave on high for 3 minutes.

Cooking Instructions

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step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

Thinly slice Scallion (1 bunch) and separate the white and green parts. Dice Red Bell Pepper (1) into roughly 1-inch pieces.

step 3

In a large mixing bowl, toss Mushrooms (6 cups) with Olive Oil (3 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).

step 4

In two separate parchment-lined baking sheets, place Frozen Hash Brown Patties (4) on one sheet, and lay mushrooms in an even layer on another sheet. Bake in the oven for 15-20 minutes, giving mushrooms a stir halfway.

step 5

While the hash browns and mushrooms are baking, make scrambled eggs. In a non-stick skillet over medium heat, add Olive Oil (1 Tbsp). When the oil is hot, pour in the Large Eggs (6), and season with salt and pepper. Stir every now and then until the eggs are cooked to your liking. Set aside.

step 6

In the same skillet, add the white part of the green onion, adding more oil if needed. Fry for 1 minute, then add in diced red bell peppers, Paprika (1 tsp), Garlic Powder (1 tsp), salt, and pepper. Cook for 5 minutes, or until the peppers are tender.

step 7

Add in Fresh Spinach (8 oz) and cook for another 2 minutes, or until wilted. Set aside.

step 8

To assemble, slice the hash brown in half lengthwise, lay it on top of a 12-Inch Flour Tortillas (4). Top with baked mushrooms, scrambled eggs, vegetable mix, Vegetarian Baked Beans (1 cup), and green onion.

step 9

Wrap by folding the bottom up, roll halfway, then tuck in on both sides. Continue rolling until the burrito is sealed.

step 10

Wrap with aluminum foil. Serve immediately or put in a zip-lock bag and store in a freezer for up to three weeks.