VEGETARIAN BREAKFAST BURRITO
Provided by Food Network
Time 20m
Yield 6 Servings
Number Of Ingredients 6
Steps:
- 1.In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
- 2.In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
- 3.To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350°F oven for 5 minutes and serve.
VEGETARIAN BREAKFAST BURRITOS
This recipe comes from the Serendipity Inn in Wisconsin. This is an excellent dish for breakfast, brunch or even dinner. You make everything the day before and bake just before serving the next day. Any seasonal vegetables can be used in these burritos. These are wonderful served with salsa and sour cream.
Provided by CgyVegan
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9 x 13 inch baking dish.
- Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
- Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
- Preheat oven to 350 deg. F.
- Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: olive oil, small white onion, green bell pepper, red bell pepper, cremini mushroom, kosher salt, kale, large eggs, whole milk, pepper, whole wheat tortillas, pinto bean, shredded cheddar cheese, shredded monterey jack cheese, salsa
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 8 burritos
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
- Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
- In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
- Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
- Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
- Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
- Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
- When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
- Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 19 grams, Sugar 4 grams
VEGAN BREAKFAST BURRITOS ON THE GO
Delicious answer for vegans that want a hot breakfast on the go. My husband places all the cooked fillings (potato nuggets, sausage, and tofu scramble) in a plastic container and reheats it at work for quick burritos in the morning. Serve them with your favorite salsa.
Provided by emorycc
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h24m
Yield 6
Number Of Ingredients 16
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Combine water and bouillon cube in a large microwave-safe bowl. Heat in the microwave on high until water is hot and cube is dissolved, about 2 minutes.
- Stir turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, ground black pepper, ground ginger, and sage into the hot bouillon. Crumble tofu into the bowl and stir gently.
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets on a baking sheet in a single layer.
- Bake in the preheated oven until crisp, 28 to 32 minutes.
- Heat a skillet over medium heat. Flatten ground vegan sausage onto a plate using a rubber spatula sprayed with cooking spray to prevent sticking. Slide sausage into the hot skillet; cook until browned on the bottom, 4 to 5 minutes. Flip and continue cooking, breaking sausage into smaller chunks, until fully browned. Transfer to a plate.
- Add tofu scramble mixture to the hot skillet. Cook until liquid has been absorbed, about 5 minutes.
- Place a tortilla on a microwave-safe plate. Sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and heat in the microwave until melted, about 10 seconds. Place 6 cooked potato nuggets in 2 rows down the center of the tortilla. Add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble.
- Fold one side of the tortilla in to cover the rows of potato nuggets. Fold in 2 shorter sides, then roll the rest of the tortilla over to complete the burrito. Repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 81.8 g, Fat 27.9 g, Fiber 7.9 g, Protein 22.5 g, SaturatedFat 9.2 g, Sodium 1668.9 mg, Sugar 2 g
BREAKFAST BURRITO
Make a nutritious cocoon for breakfast ingredients with a wholemeal wrap. We've included protein-rich eggs and avocado to add good fats to this burrito
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.
- Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.
Nutrition Facts : Calories 366 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
MAKE-AHEAD VEGGIE BREAKFAST BURRITOS
I usually rush out the door in the morning and I wanted a breakfast alternative to the traditional quick, on-the-go breakfasts. Throw one of these make-ahead breakfast burritos in the convection oven or microwave for a few minutes and eat it with hot sauce or salsa. Yum!
Provided by Natalia Derevianko
Categories Everyday Cooking Vegetarian
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat 2 large frying pans with 1 tablespoon olive oil in each.
- Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
- Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
- Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
- Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 45 g, Cholesterol 120.9 mg, Fat 19.6 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 2.7 g
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