The real reason to make breakfast burritos is for the hash browns. I ate so many potatoes growing up that my dad use to say they would start to grow out of my ears… which kind of terrified me. I didn’t really care though because my love for potatoes was and is still very deep. Now, I know they get a bad wrap because of the whole carb situation but they are a vegetable so chill… This healthier version of a standard breakfast burrito takes the guilt out of all the fat and calories a normal one can have.
The two ingredients I do NOT skimp on are the potato and the tortilla. I like to use the Tortillas Del Comal from Trader Joes. The packaging has a red border around them. I like them because they are a good size without being huge and they don’t stick together in the package. The other ingredient is of course the potato, but I try to keep it to one serving which is 1/2 a cup. To balance out these two heavy hitters, I only use one egg, I leave the cheese out all together but add lots of freshly homemade salsa. Instead of meat I sub it with Morningstar veggie breakfast sausages. If I am out of the veggie links I sub it with some fresh vegetables I have on hand.
It is my weekend go-to. It fills me up for a good portion of the day and feels like comfort food without being completely bad for you.
Ingredients:
1 flour tortilla
1/2 cup of freshly grated potatoes (patted dry to take the moisture out so they brown)
2 Morning Star Breakfast Veggie Links (microwave for 30 seconds and chop into bite sized pieces)
1 egg
As much homemade salsa as you want or lots of Cholula.
I get a non-stick pan, spray it with vegetable oil and cook the tortilla first, I like it to get all bubbly on one side before I flip it so it gets a nice and golden brown in pockets. Once it is brown on both sides I put it on the plate I am going to eat on. Then I put more spray on the pan and add my shredded potatoes, I let them cook for about 5 minutes on one side, I flip them and let them cook for a couple minutes longer and give them a touch of salt and pepper. I put them on top of the already browned tortilla. Since the pan is super hot, I crack an egg in the skillet but I leave the heat off and only turn the stove back on if the egg needs extra help cooking, I also throw the warmed up veggie links in at this time. Once they are both cooked I throw them on to my hash brown / tortilla situation. Then I pour a ton of salsa or Cholula on top and fold it up by gathering the two sides in first, then grabbing one edge, I wrap it over the ingredients and then tuck it under all the ingredients and the other edge folds over nicely.
I cut it in half and it’s ready to eat! Enjoy!
