Vegetarian Smothered Breakfast Burritos
Today, I'm teaching you how to make a DELICIOUS Vegetarian Breakfast Burrito; this amazing breakfast burrito features eggs, hash browns, bell peppers, zucchini, and is smothered in some spicy homemade Red Chile Sauce. This recipe is perfect for anybody looking for a great vegetarian breakfast burrito for themselves or a loved one! The best part about these is that they stay fresh in the fridge for a week -- it's a perfect choice for breakfast meal prep. You're gonna love this recipe!
Ingredients
Vegetarian Smothered Breakfast Burritos:
- 4 - 5 Flour Tortillas
- 5 Large Eggs Slightly beaten
- 2 Medium Potatos (Or 1 large potato) Parboiled and Grated
- 1 Zucchini Diced
- 1 cup Mixed Bell Peppers Diced
- ½ tsp. Onion Salt
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- 4 tbsp. Canola Oil Separated
- 1 cup Shredded Cheddar (Or more, if you like it really cheesy!)
- Prepared Red Chile Sauce (see below)
Red Chile Sauce:
- 2 tbsp. Flour
- 2 tbsp. Canola Oil or Vegetable Oil
- 3 - 4 tbsp. Red Chile Powder
- 1 ½ cups Water
- ¼ tsp. Garlic Powder (Or 1 clove fresh, diced finely)
- ¼ tsp. Salt
- ⅛ Dried Oregano (Or pinch of dried oregano)
Instructions
Red Chile Sauce:
- Heat oil in medium size saucepan on medium to low heat.
- After about a minute, add flour and stir constantly so it does not burn.
- Cook for approximately one minute and then add red chile powder, continue stirring constantly.
- The consistency will be crumbly.
- After another minute, begin to whisk in cold water slowly.
- Once the sauce begins to boil, add garlic, oregano and salt.
- Continue cooking for 20 minutes on low heat.
- Use sauce right away for enchiladas, chile beans, or store in the refrigerator for up to 7 days.
Vegetarian Smothered Breakfast Burritos
- Prepare red chile, and set aside while you cook the other ingredients.
- Boil potatoes for about 5 minutes.
- This will soften them up enough to grate.
- Cool and peel the potatoes so you can grate them to make hash browns.
- I like to make my own hash browns, but you could easily use a frozen package.
- Next, heat a large pan on medium heat with 2 tablespoons canola oil and add hash browns.
- Add onion salt, salt and pepper.
- Allow to cook for about 2-3 minutes, or until the bottom and edges are starting to brown, then flip over to cook on the other side for another 2-3 minutes, remove from the heat, cover and set aside.
- Saute vegetables in canola oil for approximately 5 minutes, or until slightly softened.
- Now add beaten eggs, mix until fully cooked and combined with veggies.
- Add egg mixture to hash browns, and mix until evenly combined.
- Cover and keep close by to assemble your burritos.
- Heat tortillas on a comal, or in the microwave for about 30 seconds.
- This will make the tortillas pliable and easier to fold burrito.
- Now it’s time to assemble! Lay the tortilla out in front of you on a cutting board, or a plate.
- Start by sprinkling some cheese, this will help the ingredients to stick to the tortilla.
- Now add egg mixture and top with more cheese.
- Pull together the sides first, and then roll from the back to the front of the tortilla, tucking in the sides as you go.
- Lay seam side down on a plate.
- Top with as much chile as you can handle, sprinkle more cheese over chile, and microwave for 1 minute, or broil for 30 seconds.
- Garnish with lettuce and tomato.
- Use the leftover egg mixture to make 3-4 more burritos to enjoy for breakfast throughout the week!
- They warm great in the oven wrapped in foil.
Make it vegan:
- Use 2 ¼-cup silken tofu instead of the eggs, and any vegan cheese of your liking.
Make it gluten free:
- Omit the tortillas, and make bowls.
Notes
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