Here’s a delicious and satisfying breakfast — and check out our vegan version of these burritos for a healthier (eggless) version.
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Ingredients
- 6 eggs
- 6 flour tortillas (wheat)
- 1 tsp olive oil
- 1 C mushrooms (crimini) (chopped)
- 1 bell pepper (red) (chopped)
- 2/3 C yellow onions (chopped)
- 1 garlic clove (minced)
- 1 potato (cubed)
- 8 oz sausage patties (meatless) (crumbled)
- 1/4 tsp basil (dried)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cumin
- 1/8 tsp turmeric
Ingredients
- 6 eggs
- 6 flour tortillas (wheat)
- 1 tsp olive oil
- 1 C mushrooms (crimini) (chopped)
- 1 bell pepper (red) (chopped)
- 2/3 C yellow onions (chopped)
- 1 garlic clove (minced)
- 1 potato (cubed)
- 8 oz sausage patties (meatless) (crumbled)
- 1/4 tsp basil (dried)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cumin
- 1/8 tsp turmeric
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Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
In a large pan over medium heat, saute the mushrooms, bell pepper, onion, and garlic in the olive oil until tender, about 15 minutes.
Add the potatoes, sausage and spices; add the eggs (combined and beaten separately in a small bowl), and cook over medium low heat until well combined and heated through.
Spoon about 3/4 cup of the egg mixture into a warm tortilla.
Recipe Notes
Top with our vegan cheesy sauce, cheese, tomatoes, salsa or other garnishes.
You can also use frozen hashbrowns in place of the fresh potato.
Cover and store for up to four days in the refrigerator.
© Mainly Vegan LLC
