Description
A hearty and delicious Vegetarian Breakfast Burrito featuring crispy baked hash browns, savory mushrooms, fluffy scrambled eggs, sautéed vegetables, and flavorful baked beans, all wrapped in a warm flour tortilla. Perfect for a filling morning meal or meal prep.
Ingredients
Scale
Tortillas and Base
- 4 12-Inch Flour Tortilla
- 4 Frozen Hash Brown Patty
Eggs and Vegetables
- 6 Large Egg
- 1.25 pound Mushroom
- 8 ounce Fresh Spinach
- 1 Red Bell Pepper
- 1 bunch Scallion
Other Ingredients and Seasonings
- 8 ounce Vegetarian Baked Beans
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 4 tablespoon Olive Oil
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F (200 degrees C) to prepare for baking the hash browns and mushrooms.
- Prepare Vegetables: Thinly slice the scallion, separating the white and green parts. Dice the red bell pepper into roughly 1-inch pieces for sautéing.
- Toss Mushrooms: In a large mixing bowl, toss the sliced mushrooms with 3 tablespoons of olive oil, salt, and ground black pepper to coat evenly.
- Bake Hash Browns and Mushrooms: Arrange the frozen hash brown patties on one parchment-lined baking sheet and the coated mushrooms in an even layer on a separate baking sheet. Bake both in the preheated oven for 15-20 minutes, stirring the mushrooms halfway through until golden and tender.
- Cook Scrambled Eggs: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack in the eggs, season with salt and pepper, and stir occasionally until cooked to your liking. Remove and set aside.
- Sauté Vegetables: In the same skillet, add the white parts of the scallions, cooking for 1 minute. Add diced red bell pepper, paprika, garlic powder, salt, and pepper. Cook for about 5 minutes until the peppers are tender.
- Add Spinach: Incorporate the fresh spinach into the skillet and cook for an additional 2 minutes until wilted. Remove the vegetable mixture from heat and set aside.
- Assemble Burritos: Slice each baked hash brown patty lengthwise in half. Lay the halves on a 12-inch flour tortilla, then layer with baked mushrooms, scrambled eggs, sautéed vegetable mix, vegetarian baked beans, and the green parts of the scallions.
- Wrap Burritos: Fold the bottom of the tortilla up, roll halfway, then tuck in the sides and roll tightly until sealed completely.
- Serve or Store: Wrap each burrito in aluminum foil. Serve immediately or place in a zip-lock bag and freeze for up to three weeks for convenient future meals.
Notes
- For a vegan option, substitute scrambled eggs with tofu scramble and ensure the baked beans are free from animal products.
- Adjust seasoning to taste, especially salt and pepper based on personal preference.
- These burritos can be reheated directly in the oven or microwave; if frozen, thaw overnight before reheating for best texture.
- Adding hot sauce or salsa is optional for those who prefer a spicy kick.
- Use gluten-free tortillas if dietary restrictions apply.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegetarian breakfast burrito, baked hash browns, scrambled eggs, sautéed vegetables, vegetarian baked beans, easy breakfast, meal prep
