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Vegetarian Breakfast Burrito
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13 INGREDIENTS • 10 STEPS • 30MINS

Vegetarian Breakfast Burrito

Recipe

4.4

12 ratings
Community Pick
Community Pick
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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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!
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

30MINS

Total Time

$6.69

Cost Per Serving

Ingredients

Servings
4
us / metric
12-Inch Flour Tortilla
4
12-Inch Flour Tortillas
warmed
Frozen Hash Brown Patty
4
Frozen Hash Brown Patties
Large Egg
6
Large Eggs, beaten
Mushroom
590 g
Mushrooms, thinly sliced
Fresh Spinach
225 g
Fresh Spinach
Red Bell Pepper
1
Red Bell Pepper
Vegetarian Baked Beans
225 g
Vegetarian Baked Beans
heated up
Scallion
1 bunch
Scallion
3 scallions per 4 servings
Paprika
1 tsp
Paprika
Garlic Powder
1 tsp
Garlic Powder
Salt
1/4 tsp
Salt
plus more
Ground Black Pepper
1/4 tsp
Ground Black Pepper
plus more
Olive Oil
4 Tbsp
Olive Oil, divided

Nutrition Per Serving

VIEW ALL
Calories
721
Fat
31.2 g
Protein
27.8 g
Carbs
83.9 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

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 (590 g) 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 (225 g) 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 (225 g), 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.

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