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Breakfast Burritos
Print Recipe
  • CourseBreakfast
  • CuisineVegetarian
Ingredients
  • 1 bag frozen potatoes or hashbrowns
  • 1 onion
  • 1 bag frozen bell peppers
  • 5 large eggs*
  • 1 can pinto beans or refried beans
  • ¼ tsp. salt
  • 1 Tbsp. olive oil
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/2 cup cilantro, chopped (optional)
Servings:
Units:
Instructions
  1. Add olive oil to a medium pan over medium heat. Add onion and sauté until soft, about 5-6 minutes.
  2. Add frozen potatoes and bell peppers. Saute until desired crispness is achieved. Add scrambled eggs, cheese and cilantro and stir. Remove from heat.
  3. Add about a cup of egg and vegetable mixture to each tortilla and top with salsa. Roll the burrito and serve, or refrigerate for up to 4-5 days. You may have some filling left. If you have extra tortillas, you can prep more burritos for the freezer!
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