How to Make Egg Free Breakfast Burrito
Breakfast burritos are a lifesaver for busy mornings—and who says they need eggs? These burritos are loaded with flavor, texture, and all the breakfast essentials, minus the eggs. With crispy Potatoes O’Brien, savory sausage or bacon, melty cheese, and zesty green chile sauce, you won’t miss eggs at all. Plus, they’re easy to customize, freeze beautifully, and are perfect for grab-and-go mornings!
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
For the Burrito Base:
4 large flour tortillas (burrito size)
1 cup cooked hash browns or diced potatoes
1 small onion, diced
1 small bell pepper, diced
½ cup black beans or refried beans
1 avocado, sliced
½ cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
4 strips of cooked bacon, sausage, or plant-based protein (optional)
½ cup salsa or hot sauce
Salt and pepper, to taste
Optional Add-Ons:
Spinach or kale
Jalapeños
Roasted sweet potatoes
Vegan sour cream or guacamole
Instructions:
1. Prepare the Filling:
1. Cook the Potatoes:
Heat a skillet over medium heat with a drizzle of oil. Add the hash browns or diced potatoes and cook until golden and crispy. Set aside.
2. Sauté the Veggies:
In the same skillet, sauté the onion and bell pepper until softened, about 3–4 minutes. Add spinach or kale if desired and cook until wilted.
3. Cook the Protein (Optional):
If using bacon, sausage, or plant-based alternatives, cook them according to the package instructions and crumble or slice as needed.
2. Assemble the Burritos:
1. Warm the tortillas slightly to make them pliable.
2. Spread a layer of black beans or refried beans onto the center of each tortilla.
3. Add a portion of the cooked potatoes, sautéed veggies, cheese, and protein (if using). Top with avocado slices and salsa or hot sauce.
3. Wrap the Burritos:
1. Fold in the sides of the tortilla, then roll it tightly from the bottom to the top, enclosing the filling.
4. Toast the Burritos (Optional):
For extra flavor and crispiness, place the wrapped burritos seam-side down in a skillet over medium heat for 1–2 minutes on each side until golden brown.
Cut in half and serve with additional salsa, guacamole, or vegan sour cream on the side.
Tip:
Wrap the burritos in foil or parchment paper, and store them in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave for a quick, egg-free breakfast option!
Enjoy your flavorful and satisfying egg-free breakfast burrito!
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