“Just Egg” Breakfast Burritos

These are my new favorite burritos. I make a BIG batch, and then freeze them so they are ready to go each morning at a moments notice.

Makes: 5-7 Burritos (I often double or triple this recipe so I have a bunch of them to freeze)

Ingrediants:

• 1 Just Egg
• 1 8oz can of Pinto or Black Beans
• 1/2 Yellow Onion
• 1 Bell Pepper
• 1/2 Cup of Hash-browns (I’ve used frozen patties, grated raw potato, frozen hash-browns, feel free to use whatever you like- but don’t skip on the potato)
• 1 tsp. Salt and Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Paprika
• 1-2 tsp. of Cooking Oil of your choice
• Optional: 1/4 Cup of Nutritional Yeast (I have forgotten this on countless occasions without really noticing it, so I mark this as optional)
• Optional: 1/4 Cup of Medium or Hot Salsa (My husband prefers these burritos with salsa cooked right into the eggs, he likes heat in his breakfast)
• Optional Add Ins: Mushrooms, Spinach, Parsley, Fresh Tomato, Avocado, Zucchini (Sounds Strange, but I really like it), Carrot, Butternut Squash, Sweet Potato, Jalapeño, etc.

So…Let’s Put it Together

1. Heat a pan, and sweat the veggies, salsa, potato, and beans with 1-2 tsp of the oil of your choice.
2. Add the “just egg.” I tend to mix it in, and then leave it alone on medium heat. It will take a few minutes for it to “eggify” to appear as if it is scrambled eggs. I always feel like it takes a few minutes longer than you think it will. 🙂
3. Once it starts “eggifying” (my new favorite word), then start moving your spatula back and forth, just as you would with scrambled eggs until everything is sufficiently cooked through and to your liking.
4. Add you seasoning and fresh spinach.
5. Spoon into your tortillas, add some fresh avocado or jalapeños, and enjoy!
6. If you want to get fancy: toast your burrito in a hot oil-free skillet till brown and toasty!

Storing: I like to toast the burritos, then wrap them in foil once completely cool, then store in the freezer. If you leave them in the fridge, I find that they tend to last 3-4 days. My recommendation is to just put everything in the freezer. That way they’ll last up to a month. When you’re ready to eat, take a burrito out of the freezer, unwrap and place into the microwave for about 2 and a half minutes. Or, if you know you’ll want one in the morning the night before, pull the burrito out of the freezer and place into the fridge, and heat it up the next morning in the microwave for about 40 seconds.