Veggie Hash Brown Breakfast Burrito

JUST A FEW BAKING TIPS: ✓ VEGGIES: I used red, yellow and orange peppers and onions in today’s breakfast burrito but feel free to mix up the veggies. Sometimes I like to use tomatoes, mushrooms and spinach, the options are endless when it comes to loaded your breakfast burritos with veggies. ✓ MAKE AHEAD & FREEZE: I love making a bunch of these Veggie Hash Brown Breakfast Burritos and freezing them for a quick and easy breakfast. To freeze burritos: Place burritos on a baking sheet and place them in the freezer until frozen.

Once frozen wrap each burrito in aluminum foil and place them into a freezer bag. Burritos can be frozen for up to 3 months. To reheat, wrap the burrito in a paper napkin and microwave for about 2 minutes. Enjoy!

Ingredients: 4 Dr. Praeger’s Sweet Potato Hash Browns 4 eggs, lightly beaten ½ cup chopped peppers ¼ cup milk ¼ cup sliced green onions ½ tsp. salt 1/8 tsp. pepper 2 burrito tortillas ¼ cup shredded cheddar cheese

STEP 1: Place four hash browns on a microwavable safe plate. Microwave for 1 ½ minutes. Carefully flip and cook an additional 45 seconds. STEP 2: In a small bowl, combine the eggs, peppers, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are set. STEP 3: Place two hash browns onto each tortilla. STEP 4: Scoop scrambled eggs over top of hash browns. Sprinkle with cheddar cheese. Fold tortilla and enjoy.

NOTES: *STORE: Burritos can be frozen for up to 3 months.