Vegetarian

Egg-free Breakfast Burritos takes 15 minutes to prepare.

Egg-free Breakfast Burritos takes 45 minutes to cook.

Egg-free Breakfast Burritos makes 5 servings.

The ingredients for Egg-free Breakfast Burritos are:

2.0 cup diced Potato
2.0 tbsp Extra Virgin Olive Oil, divided
1 Red Bell Pepper (medium)
1.5 cup, diced Zucchini
1.0 cup Cheese - Mexican Blend - 2% - 4 Cheese - Shredded - Kroger
5 La Tortilla Factory Smart & Delicious Flour Tortilla Light
Salt, pepper, garlic powder, paprika (anything you want to season it with!)

Here is how you make Egg-free Breakfast Burritos:

Preheat oven to 400. Dice potatoes into small pieces. Drizzle with 1 Tbsp olive oil, salt, pepper, and whatever seasoning you would like, and spread onto nonstick foil- lined cookie sheet. Roast for 30-40 minutes or until browned. Stir occasionally. Dice bell pepper and zucchini into small pieces, drizzle with remaining 1 Tbsp olive oil and spread onto another foil lined cookie sheet. Roast for 20-25 mins, stirring occasionally. Mix together potatoes, vegetables, and cheese (add in any other vegetables and breakfast meats you would like, *not calculated). Divide evenly onto tortillas. Fold and enjoy. Or wrap in parchment paper, and zip lock bag and freeze for another day.Serving Size: One burritoNumber of Servings: 5.0Recipe submitted by SparkPeople user MISSBOX1.

The nutritional information for Egg-free Breakfast Burritos is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 248.0

• Total Fat: 11.7 g
• Cholesterol: 12.0 mg
• Sodium: 453.2 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 8.6 g
• Protein: 11.2 g