Recipe courtesy of Mission
Vegetarian Breakfast Burrito
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 343
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 50
- Sodium
- 651
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
6 each Mission® Carb Balance Medium Soft Taco Tortillas
16 oz. Egg whites
16 oz. Hash brown potatoes, packaged
10 oz. Spinach, fresh
12 oz. Mozzarella cheese, shredded
As needed Salt and black pepper
Directions
- 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.
Cook’s Note
Try different toppings to create your own! Avocadoes, mango salsa, grilled tofu or hot sauce can all be added.