Vegetarian Breakfast Burritos To Go

I needed something healthy, fast, and easy to eat on the go for breakfast. It needed lots of protein for my vegetarian son and able to be made ahead of time that would keep either in the fridge or freezer. I got this idea from my friend, Barb Barsch. I made a large batch for the week(s) ahead.

Protein-packed Vegetarian Breakfast Burritos To Go

4-5 cups frozen hash browns
2 cans black beans, drained
10 eggs
2 cups shredded cheese
salsa
9 large tortillas (I used sun-dried tomato and jalapeno and cheddar)
2 cups yellow and green peppers, chopped
1/2 onion, chopped
minced garlic
olive oil
ground mustard (optional)
ground cumin (optional)
ground sage (optional)
seasoned salt
garlic powder
cayenne pepper
cholulu sauce

All measurements are estimates for proportion purposes. I had leftover hash brown/egg mixture.

Saute peppers, onions, and garlic (or any other vegetables you desire) with some olive oil. Add all seasoning; ground mustard, cumin, sage, seasoned salt, garlic powder, cayenne pepper, cholula hot sauce. Mix vegetable mixture, beaten eggs, cheese, black beans, and frozen hash browns in a very large baking dish. Bake covered for an hour or until hash browns and eggs are cooked. Taste. Add more seasonings, if necessary. Warm tortillas in microwave. Spoon mixture in the middle of tortillas. Add salsa on top. Make a burrito. If you want to cut in half, fold BOTH sides in. Wrap in saran wrap. Store in refrigerator or freezer. Warm up in microwave for 30 seconds (thawed) or 1-2 minutes if frozen on busy mornings and eat on the GO!