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The vegetarian's breakfast burrito

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 burritos

Ingredients

  • 4 large sweet potatoes, diced
  • 2 tbsp olive oil plus 1 tsp, divided
  • 2 tsp garlic powder
  • 1/2 tsp paprika
  • 3 cups frozen hash browns
  • 1 tsp pepper
  • 2 tsp salt
  • 2 cups quinoa, cooked (1 cup uncooked)
  • 1 red bell pepper, diced
  • 1/2 onion, diced
  • 6 eggs, beaten
  • 1 cup cheddar cheese
  • 10 large tortillas
  • 3 cups fresh spinach, chopped

Instructions

  1. Preheat oven to 450 degrees.

  2. Line a baking sheet with parchment paper. Spread out diced sweet potatoes and mix with 1 tablespoon olive oil, garlic powder, and paprika. Cook for 25 minutes or until slightly crispy. Sprinkle with 1 teaspoon salt. Add to large bowl.

  3. While potatoes cook, sautee red pepper and onion in a teaspoon of olive oil. Cook until onions are translucent and any liquid has evaporated. Add to large bowl. 

  4. Cook hash browns according to package directions, adding 1 teaspoon salt and pepper. Add to bowl.

  5. Scramble eggs in a large skillet. Add to bowl along with quinoa, spinach, and cheese. Mix together. 

  6. Preheat oven or toaster over to 350 degrees

  7. Scoop a generous amount, about 1 cup, of mixture onto a tortilla and wrap burrito style. Repeat until all the mixture is used. Toast for 5 minutes or until golden brown. 

  8. Any uneaten burritos can be wrapped in aluminum foil and stored in the fridge or freezer. When ready to eat, unwrap and toast about 10 minutes if stored in the fridge, 30 minutes if frozen.