EBT-Friendly: 92% of ingredients

Made by Haley

Follow her on:

A masterclass in meal prep! Make 20 hearty, fully-loaded breakfast burritos in under an hour with this efficient sheet-pan method. Perfect for freezing and grabbing on busy mornings.

Ingredients:

0.5x

1x

2x

4x

 

•   1 bag frozen shredded hash browns
•   1 bell pepper (diced)
•   1 large onion (diced)
•   1 olive oil
•   1 tsp salt (to taste)
•   1 tsp pepper (to taste)
•   1 tsp garlic powder (to taste)
•   1 package plant-based beef (for tacos, prepared per package directions (or regular ground beep + taco spice seasoning))
•   1 can black beans (drained and rinsed)
•   1 liquid egg whites (enough to generously coat the pan)
•   20 burrito-size tortillas

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your oven to 350°F (175°C).
2. On a large sheet pan, add the frozen hash browns, diced bell pepper, and diced onion. Drizzle with olive oil and season generously with salt, pepper, and garlic powder. Toss to coat.
3. Bake until the vegetables are tender and the hash browns are golden, about 25-30 minutes.
4. While the veggie mix cooks, prepare your plant-based taco “beef” (or pan-fry ground beef and season with taco seasoning). Once cooked, stir in the drained and rinsed black beans.
5. Remove the cooked veggie and hash brown mixture from the oven. Evenly spread the prepared taco and bean mixture over the top of the sheet pan.
6. Pour the liquid egg whites over everything until the filling is just covered.
7. Return the pan to the oven and bake until the egg whites are fully set, about 10-15 minutes.
8. Remove from the oven and let cool slightly. Cut the large sheet of filling into 20 portions. Place each portion onto a burrito-size tortilla, roll into a burrito, wrap tightly in foil or parchment paper, and freeze.
9. To Reheat: Unwrap burrito and heat in the microwave, a panini press, or a toaster oven until heated through.