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Veggie Hash Brown Breakfast Burrito
Food & Drink
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!
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.
*STORE: Burritos can be frozen for up to 3 months.