VEGETARIAN BREAKFAST BURRITO

Vegetarian Breakfast Burrito image

Hash browns with spinach, scrambled egg whites, and shredded mozzarella cheese make a quick and hearty breakfast for families on the go.

Provided by Mission Foods

Categories Trusted Brands: Recipes and Tips Mission®

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

6 Mission® Soft Taco Flour Tortillas
16 fluid ounces egg whites
1 (16 ounce) package frozen hash brown potatoes, thawed
1 (10 ounce) package fresh spinach
12 ounces mozzarella cheese, shredded
Salt and pepper to taste

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.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 42.1 g, Cholesterol 36.3 mg, Fat 17.8 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 8.6 g, Sodium 952.4 mg, Sugar 3.4 g