Vegetarian Breakfast Burrito
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!
Ingredients
Cooking Instructions
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 Farmhouse Eggs® Large Brown 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), Simply Organic 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.