Vegetarian Breakfast Burrito Food

Steps:

• Spray large frying pan with non- stick spray. Scramble eggs and toss for about 5 minutes over medium heat, or until eggs are no longer liquid.
• Add spinach, black olives, sun-dried tomatoes and continue to stir/toss until no longer wet. Add feta cheese and cover until cheese is melted.
• Add 2 tbsp of refried beans to each tortilla. Top with egg mixture, dividing evenly between all burritos. Wrap as shown in video.
• Grill on panini press (this is what I use but you don't have to have one) or in frying pan until lightly browned.
• Serve hot with fresh salsa. hot sauce, sour cream and fruit (optional)
• Garnish with kiwi flowers, if desired (video in NOTES)
• FREEZING: wait until cooled, then wrap as directed in video
• If you are reheating: Heat in microwave (in parchment paper) for about 2 minutes. Serve hot.

VEGETARIAN BREAKFAST BURRITO

Steps:

• In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
• In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
• To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350 degrees F oven for 5 minutes and serve.

VEGAN BREAKFAST BURRITOS ON THE GO

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Combine water and bouillon cube in a large microwave-safe bowl. Heat in the microwave on high until water is hot and cube is dissolved, about 2 minutes.
• Stir turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, ground black pepper, ground ginger, and sage into the hot bouillon. Crumble tofu into the bowl and stir gently.
• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets on a baking sheet in a single layer.
• Bake in the preheated oven until crisp, 28 to 32 minutes.
• Heat a skillet over medium heat. Flatten ground vegan sausage onto a plate using a rubber spatula sprayed with cooking spray to prevent sticking. Slide sausage into the hot skillet; cook until browned on the bottom, 4 to 5 minutes. Flip and continue cooking, breaking sausage into smaller chunks, until fully browned. Transfer to a plate.
• Add tofu scramble mixture to the hot skillet. Cook until liquid has been absorbed, about 5 minutes.
• Place a tortilla on a microwave-safe plate. Sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and heat in the microwave until melted, about 10 seconds. Place 6 cooked potato nuggets in 2 rows down the center of the tortilla. Add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble.
• Fold one side of the tortilla in to cover the rows of potato nuggets. Fold in 2 shorter sides, then roll the rest of the tortilla over to complete the burrito. Repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.

VEGETARIAN BREAKFAST BURRITOS

Steps:

• Grease a 9 x 13 inch baking dish.
• Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
• Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
• Preheat oven to 350 deg. F.
• Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

VEGETARIAN BREAKFAST BURRITO

Steps:

• 1.In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
• 2.In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
• 3.To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350°F oven for 5 minutes and serve.