May 22, 2018 Healthy Vegetarian Breakfast Recipe

Healthy Vegetarian Breakfast Recipe | Vegetarian Breakfast Burritos

Healthy Vegetarian Breakfast Recipe:

We’ve put together a schedule of some of the best vegan and Healthy Vegetarian Breakfast Recipe ideas we’ve always seen.

Each food recipe is fully tasty – we like our food quick and healthy, but it has to feel good too.

If it didn’t make the rating, it didn’t build this list.

So, without further excitement, welcome to our list of vegan breakfast ideas.

Vegetarian Breakfast Burritos:

These wonderful vegetarian breakfast burritos are full of scrambled eggs and beans, simple homemade hash browns and fresh herbs.

Like them now and freeze the extra burritos for immediate meals later.

Food Recipe yields 6 breakfast burritos.


  • Six 8’ whole grain tortillas
  • 1 full batch homemade hash browns
  • 6 large eggs
  • 1 cup cooked pinto beans or black beans
  • ¼ teaspoon salt
  • Several dashes of hot sauce, such as Cholula
  • 1 tablespoon unsalted butter
  • ⅔ Cup (packed) shredded sharp cheddar cheese
  • ½ cup chopped cilantro, separated
  • Then ½ cup chopped green onion, separated
  • 6 Tps of your preferred salsa, plus extra for serve
  • 1 big avocado, diced


1. To prepare the eggs:

  • split the eggs into a medium bowl and whisk them with a fork until the mixture is light yellow.
  • Mix in the beans and spice the salt and hot sauce.

2. To cook the eggs:

  • Melt the butter in a medium-sized skillet over medium heat.
  • Pour in the egg mix and cook, moving often, until the eggs are just set, about 2 to 4 minutes.
  • Mix in the cheese and shift the mixture to a bowl. Then whisk in the cilantro and green onion.

3. To make certain the tortillas are nice and flexible, quickly run each tortilla under running water.

Hot the tortillas for a short time in a skillet.

4. Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge.

Sprinkle 1 tablespoon salsa on top of the hash browns. Pinnacle with about ⅓ cup scrambled eggs.

5. Rotate up the burrito by first folding the tortilla over from the bottom to moderately cover the contents, and then fold in the two sides.

Stop rolling and put the burrito seam side down on a plate. Do again with the remaining burritos.

6. If you’re helping the burritos right away:

  • You can divide the burritos like I did, or supply them whole.
  • Hot some extra salsa in the stove, and then transfer it over the burritos.
  • Pinnacle with diced avocado and the kept cilantro and green onion.
  • Serve at once, with a knife and a fork.

7. If you’re cold the burritos for later:

  • Let the burritos cool to room heat, then wrap each burrito in plastic wrap.
  • Relocate the wrapped burritos to a freezer-safe bag and press out the air before sealing.
  • Accumulate the burritos in the freezer.
  • For best flavor, consume your burritos within 3 to 6 months.

8. To melt frozen burritos, remove the plastic wrap and then cover the burrito in a wet paper towel.

  • Microwave concerning 2 to 3 minutes, until warmed the whole time.
  • I like to provide dig out with some extra salsa.

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Click here >>>Healthy vegetarian Breakfast Recipe

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