Description
Salsa Breakfast Burritos can be made in advance and frozen . I make a dozen at a time. These are ready to be packaged and frozen, then I just reheat them for the perfect quick grab-and-go breakfast.
Ingredients
For the Hash Browns
- 1 tablespoon avocado oil
- 3 cups shredded hash brown potatoes
For the Scrambled Eggs
- non-stick vegetable spray
- 6 large eggs, lightly beaten
- 1/4 teaspoon Kosher salt
- dash freshly ground black pepper
- 1/4 cup unsweetened almond milk
For the Salsa Plant Based Beef
- 1 tablespoon avocado oil
- 12 ounces plant based beef
- 1 red pepper, diced (around 1 cup)
- 16 ounces chunky salsa (I used Trader Joe’s)
To Finish
- 1 large egg, lightly beaten
- 1 (15.5-ounce) can black beans, drained, rinsed
- 12 large (gluten-free) tortilla wraps
- 8 ounces (plant-based) cheddar cheese
- Avocado oil for frying
- Additional salsa, plant based sour cream or cheddar for serving
Instructions
For the Hash Browns
- Heat the avocado oil in a large skillet over medium/high heat. Add the Hash Brown Potatoes and cook, turning frequently until golden brown.
- Transfer to a casserole dish or large plate. Set aside.
For the Scrambled Eggs
- Whisk together the eggs, salt, pepper and almond milk.
- Spray the same skillet used for the hash browns with non-stick spray. Pour the egg mixture into the skillet and scramble the eggs over medium heat until completely cooked through.
- Transfer to a large plate. Set aside.
For the Salsa Plant Based Beef
- Heat the avocado oil in the same skillet as you prepared the eggs and hash browns.
- Add the plant based beef, and saute over medium/high heat until browned.
- Add the diced red pepper and saute until just softened.
- Pour in the chunky salsa, and cook, stirring constantly until the salsa liquid has been reduced.
- Remove the pan from the fire and set aside.
To Fashion the Salsa Breakfast Burritos
- Place a tortilla on a flat surface like a cutting board.
- Brush some beaten egg around the edge of the tortilla.
- Place around 2 tablespoons of Salsa Beef towards the bottom of the tortilla. Top with browned Hash Browns, scrambled egg, black beans and cheddar cheese.
- Fold the bottom of the tortilla over the filling, then fold the sides over the center.
- Roll the tortilla up into a burrito, pressing down on the end to adhere. Place the Salsa Breakfast Burrito seam side down on a tray or cutting board.
- Repeat with the remaining tortillas and filling.
To Finish
- Heat a thin layer of avocado oil on the bottom of a clean, dry skillet.
- Place several burritos, seam side down, in the oil and fry, turning occasionally, until each burrito is browned on each side.
- Repeat with the remaining Salsa Breakfast Burritos.
- Serve hot with additional salsa, plant based sour cream or cheese.
- May be frozen for up to 3 months in freezer safe bags. To reheat, microwave for 1 minutes then toast in a skillet or mini grill.
Equipment
Toufayan Bakery, Plain Original Gluten Free Wraps
Buy Now →
Cutting Board Cheddar & Mozza Style Blend Shreds
Buy Now →
Buy Now → Notes
For an “eggier” burrito, use 12 large eggs instead of 6.
You can add additional vegetables, or remove any of the ingredients to personalize these burritos according to your personal preference.
You can make these completely plant based by using an egg substitute like JUST egg instead of the large eggs listed in the recipe.
I’ve used “Egg Wraps” to make these burritos. Brands like “Crepini” or “Trader Joe’s” make several different varieties. They are super low cal, low carb, and low fat and I like how they don’t add calories to the wraps. Keep in mind that they are super light and thin, and if you use them be very careful. They are fragile. I don’t know if these will freeze well.
I haven’t tried it, but you might be able to fry the Salsa Breakfast Burritos in an air fryer. If you try it please let me know how it turns out!
Keywords: Breakfast Burrito, Gluten Free, Gluten Free Recipe, Breakfast, Dairy Free, Meat Free, Pareve, Plant Based Optional
