Veggie Hash Brown Breakfast Burrito by Anna Marie - Musely
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Veggie Hash Brown Breakfast Burrito

posted in Food & Drink > Recipes
05/18/2016
  • JUST A FEW BAKING TIPS:

    ✓ VEGGIES: I used red, yellow and orange peppers and onions in today’s breakfast burrito but feel free to mix up the veggies. Sometimes I like to use tomatoes, mushrooms and spinach, the options are endless when it comes to loaded your breakfast burritos with veggies.

    ✓ MAKE AHEAD & FREEZE: I love making a bunch of these Veggie Hash Brown Breakfast Burritos and freezing them for a quick and easy breakfast. To freeze burritos: Place burritos on a baking sheet and place them in the freezer until frozen.

  • Once frozen wrap each burrito in aluminum foil and place them into a freezer bag. Burritos can be frozen for up to 3 months. To reheat, wrap the burrito in a paper napkin and microwave for about 2 minutes. Enjoy!

  • Ingredients:

    4 Dr. Praeger’s Sweet Potato Hash Browns
    4 eggs, lightly beaten
    ½ cup chopped peppers
    ¼ cup milk
    ¼ cup sliced green onions
    ½ tsp. salt
    1/8 tsp. pepper
    2 burrito tortillas
    ¼ cup shredded cheddar cheese

  • STEP 1: Place four hash browns on a microwavable safe plate. Microwave for 1 ½ minutes. Carefully flip and cook an additional 45 seconds.

    STEP 2: In a small bowl, combine the eggs, peppers, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are set.

    STEP 3: Place two hash browns onto each tortilla.

    STEP 4: Scoop scrambled eggs over top of hash browns. Sprinkle with cheddar cheese. Fold tortilla and enjoy.

  • NOTES:

    *STORE: Burritos can be frozen for up to 3 months.

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